I started my blogging journey in December 2018, not long before Christmas, so you can imagine my excitement recently when we had the first days of decent weather over Easter weekend and it set me off thinking about what summer bakes I can share with you! So I thought I’d kick off the summer bakes with this Lemon and Raspberry cake!
This is just a taster (and a pretty lush one at that) of what’s to come this year, my brain is just buzzing with ideas.
When I think about summer food, I think of fruit and colour, so baking a cake that’s yellow with red-pink raspberry juices oozing out as you cut into it is just summer heaven!
Cheesecakes and ice cream are great in summer for their cooling and refreshing qualities but what use is that to you when you want to display it at your garden party but it’s got to be in the fridge or freezer?
Thats why I decided to go for the lemon and raspberry cake, because on a warm day, you dont have to worry about it turning to liquid before you’ve even had chance to plate it up!
I also opted for an icing drizzle rather than heavy buttercream to compliment the refreshing effect that the lemon and the raspberries give, although you could use buttercream icing if you wanted to.
Personally, I think if you’re making it for a specific occasion such as a party or barbecue, then by all means, decorate the whole cake like I have in the picture. If you’re baking it for your family and just want to have a slice when you feel like it, I would recommend adding the lemon slices and raspberry toppings when serving so that you can keep them fresh in the fridge longer.
How I made my Lemon and Raspberry Cake
* This post contains affiliate links.
- 8 oz self raising flour
- 8 oz stork
- 8 oz caster sugar
- 4 eggs
- 2 tsp lemon extract
- 1 tsp vanilla extract (optional)
- 5 oz raspberries
- 4 oz stork
- 8 oz icing sugar
- raspberry jam
- 2 oz icing sugar
- 25ml water
- 3-4 oz raspberries
- 1 lemon
What you’ll need (not including basic kitchen essentials such as teaspoons etc.)
electric whisk or food processor
2 cake tins
Drop flower or open star nozzle
To prepare, preheat the oven to 180 degrees C and grease and line 2 round cake tins in order to prevent the cakes from sticking.
1. Whisk together the stork and caster sugar in a mixing bowl using an electric hand whisk until light and fluffy.
2. Next, add the eggs 2 at a time and mix.
3. After that, add the flour and lemon extract and mix until fully combined.
4. Fold in the raspberries.
5. Bake on the middle shelf of the oven for approximately 20 minutes or until risen and golden brown.
Tip – check the cake by looking through the glass door. Do not open the door until you believe the cake is ready and risen.
6. When you think the cake is ready, open the door and check.
Tip – To check the cake is ready, press the top of the cake with your finger. If it springs back up when you take your finger away, the cake is ready. If it leaves a mark, carefully close the oven door being careful not to bang it, and bake for longer.
7. Once the cake is ready, take the tins out of the oven and turn them immediately onto a wire cooling rack to allow them to cool.
Tip – be sure to do this straight away because the hot tins can cause the cake to continue cooking, which risks burning them.
1. Whisk together the butter and icing sugar until a smooth paste is formed.
2. Place the buttercream icing into a piping bag with a large drop flower or open star nozzle. (Either would work fine, but the one I used in the cake photographed was the JEM drop flower nozzle which I have linked in the “what you’ll need” section above.
Tip – I also like to use the mason cash cotton piping bag, as it is good quality, reusable and can contain a good amount of icing which usually allows me to decorate my whole cake without having to refill it. I have also linked this for you above.
3. Spread raspberry jam over one of the cakes so that the whole surface area is covered.
4. Applying downward pressure to the piping bag, pipe a swirl from the outside in, on top of the jam-covered area of the cake.
5. Place the other cake on top of the icing in order to form a cake sandwich.
1. Place the 2oz icing sugar into a dish with the water and mix.
Tip – The icing must be thick enough that you can’t see through it, but thin enough to be able to drizzle. If it’s too thin then add more icing sugar, if it’s too thick then add more water.
2. Drizzle the icing all over the top of the cake in straight lines but different directions. Allow the icing to drip over the edges of the cake.
3. Pile the raspberries in the middle of the cake.
4. Cut 4 slices of lemon. On each slice, cut one line from the centre of the circle to the edge. At either side of the cut, place your fingers and thumbs, and twist in opposite directions in the same way that I have done on the picture. Place one slice at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock as can be seen in the picture.
5. Serve and enjoy!