Lemon Raspberry Cake

• hidangan: 12 servings
• masa aktif: 40 minutes
• jumlah masa: 1 hour 2 minutes

Bahan-bahan

300 g granulated sugar

2 tbsp lemon zest (about zest of 2 lemons)

180 g butter (room temperature)

4 large eggs (room temperature)

340 g all-purpose flour

2 tbsp cornstarch

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

240 g sour cream 14-18% (room temperature)

60 g vegetable oil (e.g. canola oil or avocado oil)

2 tbsp lemon juice

1/4 tsp lemon extract (optional)

2 tsp vanilla extract

400 g butter

660 g powdered sugar

1 1/2 tbsp freeze dried raspberry powder

2 tsp vanilla extract

2-3 tbsp whole milk (room temperature)

4-6 tbsp raspberry jam

Fresh raspberries for decorating (optional)

Fresh lemon slices for decorating (optional)

Arahan

LEMON CAKE LAYERS

Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm baking pan with parchment paper.

Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.

In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.

Add the eggs two at a time into the mixture and mix it in until combined.

Continue by adding half the dry ingredients, on low speed, mixing until just combined.

Then add the sour cream, vegetable oil, lemon juice, lemon extract, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.

Divide the cake batter into the prepared pans, spreading out into an even layer, and bake for 20-22 minutes or until a cake tester comes out clean. Note: Be aware that these cake layers stay very light in color and therefore won’t look browned when done.

Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

RASPBERRY BUTTERCREAM

Sift the powdered sugar and freeze dried raspberry powder and set it aside.

Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.

Add the powdered sugar/freeze dried raspberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.

Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.

ASSEMBLING

Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.

Add 2 big scoops of buttercream and with an offset spatula, even it out. Then, create a slight indentation, using the offset spatula, in the center of the buttercream to hold the jam, ensuring you leave a border around the edges to prevent the jam from spilling out.

Add 2-3 tbsp of raspberry jam and even it out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.

Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.

Add the remaining frosting, and even it out over the cake. Finally, decorate with fresh raspberries and/or lemon slices.

Pemakanan

• Jumlah Lemak: 50 g
• Lemak Tepu: 29 g
• Lemak Tidak Tepu: 17 g
• Lemak Trans: 2 g
• Kolesterol: 171 mg
• Natrium: 581 mg
• Jumlah Karbohidrat: 113 g
• Serat Pemakanan: 1 g
• Jumlah Gula: 86 g
• Protein: 6 g