Friday Cake Bake

I've made this Lemon Raspberry Cake in the past and included the raspberries right in the cake batter but today I decided to use a different cake recipe I love and forgo baking the raspberries.  The lemon curd is SO tart but I love it with the sweet cream.  This would be great with strawberries and blueberries as well.

Lemon Cake

1/2 cup butter, softened

3/4 cup white sugar

1 cup flour

1 tsp baking powder

2 eggs

pinch of salt

1/2 cup milk

1 tsp vanilla

1 tbsp lemon zest

2 pints of raspberries

Lemon curd whip cream

3/4 cup white sugar

1/2 cup fresh lemon juice

1 tbsp lemon zest

2 egg yolks

2 cups whip cream (35% cream)

4 tbsp icing sugar

Directions

Preheat your oven to 350 degrees Fahrenheit.  Grease and flour two 8 inch cake pans.

To make the lemon cake, in a bowl, combine the flour, baking powder and salt and whisk to eliminate any lumps.

Using a hand or stand mixer, combine the butter and sugar.  Beat on high for a couple of minutes until pale and fluffy.  Add the eggs one at a time, mixing well in between each addition.  Add the vanilla and lemon zest and mix.   Add the flour and milk in alternating additions.  Scrape the sides of the bowl and mix one last time.

Bake for approximately 20-25 minutes or until lightly browned on the top and when pressed lightly the cake springs back.

Cool the cakes for 5 minutes in their pans and then flip out onto a cooling rack.

To make the lemon curd place the lemon juice, lemon zest, egg yolks 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.  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.  Reserve 1/4 cup of the lemon curd in a separate bowl.  Cover the curd with plastic wrap and place in the fridge to cool off.

In a stand mixer or using a hand mixer, beat the chilled whip cream and the icing sugar, until stiff peaks form.  Gently fold in the larger quanity of lemon curd into the whip cream. 

Spread half of reserved lemon curd onto one of the cake rounds.  Top with one pint of raspberries and dollops 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 the other pint of raspberries.  Drizzle the remaining lemon curd on top.

Chill until you are ready to serve.

Comments

[Katrina]

The whip cream on this cake looks fantastic!! Yum!