Billington’s

Lemon Raspberry Layer Cake

Lemon Raspberry Layer Cake

Recipe Submitted By: bakingmad

This cake is perfect for a summer garden party or just as part of afternoon tea.

Preparation Time 20 minutes
Portions 6-8
Skill Level Easy
Average Rating 0 stars
 

Lemon Raspberry Layer Cake Ingredients

175 grams Self Raising White Flour (Allinson Nature Friendly) sifted Self Raising White Flour (Allinson Nature Friendly)
1 tsp Baking Powder
175 grams Butter softened
175 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
0.50 tsp Silver Spoon Cakecraft Natural Lemon Extract Silver Spoon Cakecraft Natural Lemon Extract
3 Free Range Eggs Free Range Eggs
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Additional Ingredients

200 ml creme fraiche
250 grams Fresh Raspberries
 

This recipe uses

  • Self Raising White Flour (Allinson Nature Friendly)
  • Golden Caster Sugar (Billington's)
  • Silver Spoon Cakecraft Natural Lemon Extract
  • Free Range Eggs

How to make Lemon Raspberry Layer Cake

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  1. Pre-heat the oven to 180°C/160°C fan oven/Gas 4 method tip
  2. Grease 2 x 20cm cake tin and line each tin with circles of baking paper.
  3. Sift together the flour and baking powder.
  4. Place the butter in a large mixing bowl and add the sugar.
  5. Beat together with an electric hand whisk for a good few minutes until the mixture is wonderfully light and fluffy. method tip
  6. Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Add the lemon essence and fold in the remaining flour, with a metal spoon until you have a soft, smooth cake batter.
  7. Divide the mixture between the prepared tins, and level the tops with a spatula.
  8. Place in the oven and bake for about 20 minutes or until the cakes spring back when pressed gently with a finger and are pale golden in colour. method tip
  9. Leave to cool on a cooling rack. When cool enough to handle slice each cake in half horizontally to make four layers.
  10. Assemble the cake with layers of crème fraiche and raspberries.
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