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
2 eggs
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 egg
1 cup whip cream (35% cream)
1 tbsp icing sugar
Directions
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.
I love it. Really beautiful! The cream made it more appetizing.
Posted by: oak dining tables | December 05, 2010 at 07:58 PM
I made this cake today only with a lemon buttercream instead of whipped cream. The cake is amazingly moist and the lemon curd adds a really nice zing to it. Great recipe!
Posted by: laura | August 25, 2010 at 12:50 AM
ok...besides everyone commenting that it LOOKS good, has anyone even tried to make it?
Posted by: robin | May 13, 2010 at 03:21 PM
You blog "could" be a book!
The photos are just as good as those in Martha Stewart or Ina Garten's books!...(you should consider a book!)
Posted by: Lana | April 08, 2010 at 12:50 AM
Absolutely gorgeous cake its really look delicious yummy! Thank you for the ingredients i will make mine. :)
vee
Posted by: philippine cakes | April 06, 2010 at 08:54 PM
Decadent and gorgeous. The perfect spring cake! I want a piece!
Posted by: Mimi | March 24, 2010 at 04:58 PM
the raspberries are like little jewels in your lovely cake. :)
Posted by: grace | March 22, 2010 at 07:19 PM
This looks absolutely delicious!
Posted by: Dimah | March 22, 2010 at 02:21 PM