Dessert
Lemon Raspberry Cake
1 h 30Pour 12Nutri-Score D€€
D
1 h 30
1 h 30Lemon Raspberry Cake
recette de
@stephaniesweettreats
@stephaniesweettreats
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
all-purpose flourCéréales300 g
granulated sugarÉpicerie250 g
unsalted butter (softened)Produits laitiers200 g
eggs (room temperature)Produits laitiers4 morceaux
lemon (zested and juiced)Fruits et légumes2 morceaux- baking powderÉpicerie10 g
saltÉpices3 g
milkProduits laitiers180 ml- raspberry jamÉpicerie250 g
cream cheese (softened)Produits laitiers250 g- powdered sugar (sifted)Épicerie150 g
- heavy cream (cold)Produits laitiers100 ml
raspberries (fresh, for decoration)Fruits et légumes150 g
par portion
Nutrition
382kcal
- Glucides
- 53 g
- Protéines
- 5 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Four
Moule à gâteau ×2
Saladier ×2
Batteur électrique
Fouet- Grille de refroidissement
Spatule
pas à pas
Préparation
- Étape 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans with baking paper.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.