Postre
Lemon Raspberry Cake
1 h 30 minPara 12Nutri-Score D€€
D
1 h 30 min
1 h 30 minLemon Raspberry Cake
receta de
@stephaniesweettreats
@stephaniesweettreats
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flourCereales300 g
granulated sugarDespensa250 g
unsalted butter (softened)Lácteos200 g
eggs (room temperature)Lácteos4 piezas
lemon (zested and juiced)Frutas y verduras2 piezas- baking powderDespensa10 g
saltEspecias3 g
milkLácteos180 ml- raspberry jamDespensa250 g
cream cheese (softened)Lácteos250 g- powdered sugar (sifted)Despensa150 g
- heavy cream (cold)Lácteos100 ml
raspberries (fresh, for decoration)Frutas y verduras150 g
por ración
Nutrición
382kcal
- Carbohidratos
- 53 g
- Proteínas
- 5 g
- Grasas
- 17 g
lo que usará
Utensilios
Horno
Molde para bizcocho ×2
Bol ×2
Batidora de varillas
Varillas- Rejilla de enfriamiento
Espátula
paso a paso
Preparación
- Paso 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans with baking paper.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.