Dessert
Lemon Raspberry Cake
1 Std. 30 Min.Für 12Nutri-Score D€€
D
1 Std. 30 Min.
1 Std. 30 Min.Lemon Raspberry Cake
rezept von
@stephaniesweettreats
@stephaniesweettreats
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
all-purpose flourGetreide300 g
granulated sugarVorräte250 g
unsalted butter (softened)Milchprodukte200 g
eggs (room temperature)Milchprodukte4 Stücke
lemon (zested and juiced)Obst & Gemüse2 Stücke- baking powderVorräte10 g
saltGewürze3 g
milkMilchprodukte180 ml- raspberry jamVorräte250 g
cream cheese (softened)Milchprodukte250 g- powdered sugar (sifted)Vorräte150 g
- heavy cream (cold)Milchprodukte100 ml
raspberries (fresh, for decoration)Obst & Gemüse150 g
pro Portion
Nährwerte
382kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 5 g
- Fett
- 17 g
was Sie verwenden
Utensilien
Backofen
Kuchenform ×2
Rührschüssel ×2
Handrührgerät
Schneebesen- Kuchengitter
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans with baking paper.
- Schritt 2
Make the lemon cake batter
- Beat the butter with the sugar until pale and fluffy.
- Add the eggs one at a time, then the lemon zest and juice.
- Fold in the flour, baking powder and salt, then stir in the milk until smooth.
- Schritt 3
Bake the cake layers
- Divide the batter between the prepared pans.
- Bake until golden and a skewer comes out clean.
- Cool completely on a cooling rack.
- Schritt 4
Make the raspberry cream cheese frosting
- Beat the cream cheese with the powdered sugar until smooth.
- Add the heavy cream and beat until light and fluffy.
- Schritt 5
Assemble the cake
- Spread raspberry jam over the first cake layer.
- Top with the second layer and cover the cake with the raspberry cream cheese frosting.
- Decorate with fresh raspberries.