I love sour things. I can eat a bag of sour kids and still want more, so when I was craving something sour today I thought I would make a twist on the sour lemon cake by Donna Hay. I really love how fresh and lemony the curd is, and it goes so well with the sweet cream. The addition of raspberries to the cake gives it that extra special touch, but you can leave them out or use other berries if you wish. These would also work well as cupcakes.
Lemon raspberry cake
1/2 cup butter, softened
3/4 cup sugar
1 1/2 tbsp lemon zest
1 1/2 cups self raising flour OR 1 1/2 cups all-purpose flour, 2 1/4 tsp baking powder and 1/2 tsp salt
1/2 cup sour cream
1/2 cup fresh lemon juice
1 1/2 cups raspberries, fresh or frozen
Lemon curd whip cream
1/4 cup plus 2 tbsp sugar
1/4 cup fresh lemon juice
1 tsp lemon zest
1 cup whip cream (35% cream)
1 tbsp icing sugar
Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8 inch cake pans.
If you don't have self-raising flour, in a small bowl, sift together the flour, baking powder and salt. Set aside.
Using a stand or hand mixer, beat the butter and sugar until light and creamy. Add the eggs one at a time. Scrape down the sides of the bowl and mix again. Fold in the lemon juice, sour cream and self-raising flour or flour mixture. Fold in the raspberries.
Divide the cake batter between the two cake pans and smooth the batter evenly to the edges.
Bake for approximately 30 minutes or until lightly browned on top and the cake springs back when lightly pressed.
Let the cakes cool in their pans for 5 minutes before flipping them over onto a cooling rack.
To make the lemon curd place the lemon juice, lemon zest, egg and sugar in a heat proof glass bowl. Place the bowl over a pot of rapidly simmering water, being careful that the bottom of the bowl doesn't touch the water. Stir the mixture until it thickens (about 5 minutes). You will know when the curd has thickened enough when it coats the back of a wooden spoon and will not drip off easily.
Pass the lemon curd through a sieve to eliminate lumps. Cover the curd with plastic wrap and place in the fridge to cool off.
In a stand mixer or using a hand mixer, beat 1 cup of chilled whip cream and the icing sugar, until stiff peaks form. Reserve 2 tbsp of the lemon curd before gently folding in the remaining curd into the whip cream.
Spread the 2 tbsp of reserved lemon curd onto one of the cake rounds. Top with 1/4 of the lemon curd whip cream. Place the remaining cake round on top and spoon the remaining lemon curd whip cream on top. Smooth out the cream and top with a few raspberries and lemon zest if desired.
Chill until you are ready to serve.