Do you mean 2x 5″ round cakes? Is there there a particular supplier you use? I decided on a lemon-raspberry combination of flavors, because it’s one of my favorites. If the cake wasn’t so amazing, I’d … x. Beat together your Butter and Sugar for 3-4 minutes until light and fluffy! sorry realised I only have three 6 inch cake tins – so same question as above but for 6 inch tins only? X. Hi Jane, I’m making this for my mum’s birthday on Wednesday. This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting. Hi Jane – thank you for the recipe. Preheat the oven to 180°C/fan160°C/gas 4. Add in the Lemon, and beat again for 3-4 minutes until it's all come together. So to make your own you need to use 150g of plain flour, per two level teaspoons of baking powder. magazine this month and get 6 issues half price! However, you can easily add some in and slather the buttercream on! Find my other Recipes on my Recipes Page! Flavored with both lemon juice and lemon zest, it has a lovely lemon flavor to it. … Yes – have a look at my Lemon & Raspberry cupcakes for guidance on timings etc! If you mix it too much, you will just get a pink frosting – but that’s not necessarily a bad thing! I use fresh raspberries, but you can use frozen if need be - can make the cake take longer to bake though due to moisture. I would maybe reduce the recipe slightly and bake into the 3 6″ tins! This cake will last for 3 days at room temperature, in a cake box. We have sent you an activation link, I would have used a little of both, but I didn’t have any lemon curd in at the time of baking! The raspberry frosting on top is flavored with fresh raspberry … I'm also partial to homewares, lifestyle posts and more! The only issue I have is with the piping bags I use (tend to be supermarket cheap ones), and they tend to burst/split. www.buttercreamchantilly.com/2012/01/08/lemon-raspberry-layer-cake A Three-Layer Lemon and Raspberry Cake With a Lemon and Raspberry Sponge, Lemon Buttercream Frosting and more! If I don’t happen to have any fresh lemons in, I will use extract too! Do you not add in baking powder for this cake? Hahha no that’s translation gone wrong – was meant to be phrased that you CAN do it that way, and have an example picture in there of when I did do it that way, but the picture files failed! I love the additional tang buttermilk gives the cake, but you can use whole milk or 2% milk instead. Make the Cake: Preheat oven to 170ºC (150ºC fan).Grease and lightly flour a 8 x 4" loaf pan. I am making this one for my mums birthday. When you add the last egg, you will need to add a couple of spoonfuls of the flour to stop the mixture from curdling. A nice light fluffy cake choice rather then a heavy chocolate, perfect for my mum! All images & content are copyright protected. Prep Time 25 mins. I want to make them deep so I can cut into 4 cakes to buttercream over it! Hi Jane, if I don’t have medium eggs how many large eggs should I use for this recipe? Not overpowering, but definitely there. Add in your raspberries and fold through - Split the cake mix between the three tins. Another fantastic recipe Jane , Love your page but i wondered if i could use this for a banana sponge and use banana instead of raspberries and lemon? Add on a few tablespoons of jam and spread. x, Hi Jane, if you’re using frozen raspberries in the cake, do you defrost them first or just add them straight in? © Jane’s Patisserie. I fell in love with the three layer version and it stuck…. Can we start this blog post off by appreciating how light and delicious a flavour this cake sounds. Please see my disclosure for more details!*. Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in … . baking powder, free range eggs, raspberry jam, double cream, icing sugar and 6 more. Thanks so much!! Hey Jane -What would happen if I used this recipe but using three smaller cake tins e.g. You can find the notes below on a two layer version! Grease 2 x 20cm round baking tins and line the bases with baking paper. So 6″ tins are about 2/3 of the size – so it could be too much cake mix for three tins. That could be your oven? Hi Jane. It’s delicious. Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I only have 9″ tins would what the measurements be? Hands on time 30 mins, 30 mins to cook, plus cooling, chocolate and raspberry sponge cake recipe, 225g butter, softened, plus extra for greasing, 3 tbsp icing sugar, plus extra for dusting. Combine the remaining 50g (2oz) raspberries with the icing sugar and lemon juice, mashing with … Spread the cream onto one of the cakes and top with the other cake. Preheat your oven to 180C/160C Fan and line three 8"/20cm tins with parchment paper, and leave to … Just wondering what tins do you sue for your sponges ? Welcome to my Kitchen! I have a question / need advice, my daughter is allergic to eggs – could I use egg replacer or an alternative for this? Yes definitely – I would just follow the mini egg drip cake guidance but colour to what you want on this cake x, I made this cake for my bosses leaving party. Hi Jane! X, Hi I’m also going to make this for my mother in law for her birthday next week as I thought it would make a change to the normal lemon and poppyseed I make her every year. I would use the deeper ones – I tend to find some sandwich tins are way too shallow!! Delicious magazine is a part of Eye to Eye Media Ltd. Will keep in the fridge for 2 days, return to room … For the 2 layer version, should it be 200g butter and 400g icing sugar? If possible would I need to change anything in the recipe? Drizzle over the cake and leave in a cool place to set before serving. I’ve never baked a cake that small I am afraid, but I think it would be roughly 1/3 of the recipe! Instagram Also I would love if you could a YouTube video for this cake! You always provide the best recipes, I have made several of your other cakes and other treats! please click this link to activate your account. Dust with icing sugar, and top with fresh raspberries. It looked and tasted amazing loved by everyone. Y part . Thank you! Il be baking this cake soon, I was wondering could I use golden caster sugar for the cake same measurements? Do you by any chance know the ratio? Between the … Sometimes it can take a smidge longer to bake, but otherwise it’s fine!! Would this just mean bake for longer or soggy cake. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! I decided originally for this one to do a two layer cake as some of you have requested some more two layers, but genuinely completely forgot till I had baked my first three layer version. If you want to have a delicious and light cake with a fresh and fruity taste, I would 100% recommend this cake. The cake is super moist and has the most delicious lemon flavor and is dotted throughout with sweet/ tart raspberries. Try this twist on a Victoria sponge cake flavoured with lemon zest and sandwiched with raspberry jam and fresh cream – a scrumptious teatime treat. I want to pre make these cakes. Subscribe to delicious. Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling. I want to try this recipe with an ombre icing. See more ideas about Raspberry lemon cakes, Lemon tea cake, Tea cakes. ThankS. Would they freeze okay with fruit in? Honeycomb Crunchie Cupcakes! Worries when I defrost the cake might become slightly soggy? Many thanks! I want to make a Banoffee Pie but as a birthday cake for my husband (his favourite). Facebook x, Hello! All your bakes look/sound/are delicious! I can’t help it – they just look so beautiful on a bake, and when you ‘bulk’ buy them like I do, they’re much cheaper in the long run! Quick question if you put frozen raspberries in how long will the cake last pls? Hi Jane, love your recipes! I want to make this recipe tomorrow, but don’t have access to a 20cm tin! YOWZA. This lemon raspberry cake is super easy cake to make, and with a thick layer of tangy lemon curd in the middle, and raspberry buttercream all over, this cake is full of refreshing lemon and … Prick the hot cake all over with a skewer. It might be okay, but it might not have as strong a taste x, I made this in 2 layers the other week for my nans birthday and it was absolutely delicious!! Either of those options would work well, if you bake them the day before, just make sure to store the cakes in a good container or wrap the sponges in clingfilm so they are fine over night! I know, I know… I am obsessed with them. magazine. Hi Jane, I’m excited to make this cake For my dads 60th and wondered what piping technique you used please? Tips for making lemon raspberry cake. It’s fruit, in a cake mixture, it will inevitably sink somewhat. The idea is to fold in the flour gently, so you don’t push out the air from the mixture. Honestly I can’t remember now unfortunately – but quite a few places sell them now, just make sure on the notes of the product it says edible! . Then there’s the glaze. Hi Jane! Plus, who can resist a Victoria sponge?! Enjoy! x, Hi Jane, I’ve done a few of your recipes and I love them! I find if I make the frosting mostly by the mixer, and then swirl the raspberries in by hand it works the best. Hey! Would u add white chocolate chips and if so how much?? If I was to make this a two layer with 6 inch deep tins what measurement shall I use? Subscribe to the digital edition of delicious. Raspberry & Lemon Loaf Cake Best Recipes UK. And just the right amount of sweetness with the raspberry … It almost feels healthier as it’s got two types of fruit in – but don’t kid yourself.. it’s still a cake full of all the sugary goodness. Thankyou xxx, It’s in the notes section of the recipe card!! I love your recipes, I always recommend them to family and friends. Thank you . (C) 2020 - Jane's Patisserie. ; Oven … Enter your email address to subscribe to this blog and receive notifications of new posts by email. Could I just ask about the edible glitter on the top tier, what brand is it? xx, Made this cake once before and making it again but wondered if the buttercream could.be made in advance and best way to store after. Decorate with fresh raspberries, freeze dried raspberries, lemon zest and so on! To make the frosting, place the cream cheese in a mixing bowl and beat until smooth and creamy. Place the butter, icing sugar and lemon zest in a separate bowl and cream together until very pale and fluffy. I tasted Salt Cake City’s lemon raspberry cake . When cool enough to handle, tip the cakes out onto a rack, peel off the paper and leave to cool. Hope she likes it just as much Could I puree the raspberries and put it in the cake mixture instead of the full raspberries? I know its, Salted Caramel Pretzel Cupcakes! Is baked by using a skewer inch cake tins are not arriving for another of... Flavour this cake for some friends also said slather not pipe but pic is piped style! 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