Our first blog post is something to celebrate...so there has to be cake!
This zesty treat is perfect for summer, a light fluffy sponge with zingy lemon curd, whipped cream and fresh raspberries . . . what's not to like.
Lou:
I love to bake and this recipe is one of my favourites. It is so simple to make even my mother can do it . . . and she is no baker! (self-confessed, not my words!)
For the cake you will need:
175g unsalted butter (room temperature)
175g caster sugar
175g self-raising flour
3 large eggs
1/2 tsp baking powder
1/2 tsp lemon extract
Zest of 1 lemon
Method:
Preheat the oven to 200C/180C Fan.
Grease two 7" cake tins and line the bases with baking paper.
Cream together the butter and sugar in a large mixing bowl.
Add the eggs, flour, baking powder, lemon extract and zest.
Mix together until combined.
Split the mixture evenly between the tins and pop in the oven for 20-25 minutes until golden. (use a cake skewer to check the cake is cooked through)
Allow cakes to cool. After 10 minutes remove them from their tins and transfer to a wire rack.
For the filling:
270ml of whipping cream
1 punnet of raspberries (strawberries if you prefer)
Lemon curd (as much or as little as you desire- we used a lot!)
Decorating method:
Once the cakes have cooled, slice horizontally through their middles to give you 4 layers of sponge.
Whip the cream to stiff peaks and chop the raspberries into small pieces, leaving some whole for decoration.
Add a generous dollop of cream to the bottom layer smoothing out to the edges.
Spoon the chopped raspberries over the top and randomly drizzle lemon curd.
Repeat this for the next 2 layers.
Finish in a design of your choosing, we went with dots of cream and curd tips with whole raspberries . . . it was delish!
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