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 the goods

4 eggs
8 oz butter
12 oz sugar
16 oz (1 lb) flour
4 tspn baking powder
pinch salt
1 cup milk
zest & 1tblspn juice lemon
4 tblspn triple sec

frosting:
3 oz butter
8 oz cream cheese
1/4 cup ricotta
2 cups confectioners sugar
zest & 2 tblspn juice lemon
1 cup raspberry jam
1 cup fresh raspberries

 

time: 20 mins active, 1 hr total (plus cooling time)


you will need:

  • mixing bowl
  • 2 x 9" cake pans
  • electric beaters
  • baking parchment
  • grater or microplane

 

 

2468 lemon raspberry cake

This is a double recipe and it is a knockout cake; tart  / sweet raspberries meld with the creamy  / sour richness of cream cheese and ricotta. Golden butter cake scented with lemon.

Good old fashioned fun.

preheat oven to 375f

squeeze lemon juice into milk and let it sit whilst you get on with things

grease and line 2 cake pans

beat butter in mixing bowl until pale and fluffy

add sugar and beat to combine

add eggs one at a time and beat to combine

grate zest from lemon, add to bowl

measure flour and add baking powder and salt, add to bowl and beat to combine

squeeze juice from lemon and add triple sec to bowl, beat to combine

divide batter between cake pans and bake for about 35-40 mins

frosting:

beat butter, cream cheese, ricotta and lemon zest in a bowl until combined

add confectioners sugar and combine, add lemon juice and beat 2 mins until billowy

spread jam on top of one cake. Top with 1/3 frosting and spread evenly.

place second cake on top, spread remaining frosting evenly. decorate with raspberries


 

 

 

 

 

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