A Raspberry Lemon Cream Cake is a delightful dessert that combines the tartness of raspberries and lemons with the richness of cream to create a luscious and refreshing treat. Here’s a basic recipe for making a Raspberry Lemon Cream Cake:
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup whole milk
- 3 large eggs
- Zest of 2 lemons
For the Raspberry Filling:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Lemon Cream Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, eggs, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter equally between the prepared cake pans.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Raspberry Filling:
- In a saucepan, combine the raspberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens to a jam-like consistency.
- Remove from heat and let the raspberry filling cool.
- Prepare the Lemon Cream Frosting:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar, lemon zest, and lemon juice. Continue whipping until stiff peaks form. Be careful not to overwhip.
- Assemble the Cake:
- Place one cooled cake layer on a serving plate.
- Spread a layer of raspberry filling over the cake layer.
- Top the raspberry filling with a generous layer of lemon cream frosting.
- Place the second cake layer on top.
- Frost the top and sides of the cake with the remaining lemon cream frosting.
- Garnish:
- Garnish the cake with fresh raspberries, lemon zest, and any additional decorations you prefer.
- Chill and Serve:
- Refrigerate the cake for at least an hour to allow the flavors to meld and the frosting to set.
- Slice and serve the Raspberry Lemon Cream Cake, enjoying the delicious combination of flavors and textures.
Feel free to get creative with your cake decoration and arrangement. This cake is perfect for special occasions or any time you want to indulge in a fruity and creamy dessert.
