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the goods 4 eggs8 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:
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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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