Raspberry-Lemon Cream Cake
Raspberries are not only delicious, but they are also packed with antioxidants and vitamins!
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Raspberry-Lemon Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
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Gently fold in the raspberries and lemon zest.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and lemon juice, continuing to whip until stiff peaks form.
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Once the cake has cooled, slice it in half horizontally. Spread a layer of the whipped cream mixture on the bottom half of the cake. Place the top half of the cake on the whipped cream layer.
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Frost the top and sides of the cake with the remaining whipped cream mixture.
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Decorate with fresh raspberries and lemon zest, if desired.
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Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
