Lemon Cake with Raspberry Crème Fraîche Frosting
Serves
8
Total Time
1hrs 40mins
Calories
618
A moist citrus cake with light, sweet crème fraîche frosting, born in the moments of picking raspberries. I am not exactly sure how it all came together, but it went something like this…
- All purpose flour290 g
- Granulated sugar205 g
- Baking powder¾ teaspoon
- Baking soda¾ teaspoon
- Lemonas neededzest of
- Egg2
- Grapeseed oil240 ml
- Raspberries240 g
- Granulated sugar1 tablespoon
- Honey1 teaspoon
- Sea salt1 pinch
- Crème fraîche230 g
- Raspberriesas needed
- Milk240 ml
- Lemon1juice of, zest of
Ingredients
- 1. Pre-heat oven - 175°C
- 2. Grease the cake pan with butter or oil
- 3. Combine the milk and lemon juice in a medium bowl
- 4. Whisk to combine, set aside for 10 minutes to make buttermilk
- 5. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk to combine
- 6. Add eggs and oil to the buttermilk, whisk to combine very well
- 7. Add buttermilk mixture to the flour
- 8. Using a spatula, mix gently to combine
- 9. Pour batter into round pan
- 10. Bake until skewer tests clean - 45 min, 175°C
- 11. Work on raspberry creme fraiche while cake is baking: add raspberries, granulated sugar, honey and sea salt to a clean saucepan
- 12. Cook over low heat for 5 minutes, stir frequently
- 13. Remove from heat, and allow to cool
- 14. Once the raspberries cool, add to the creme fraiche in a medium bowl, using a spatula, fold to combine
- 15. Remove cake from oven and cool on a wire rack for minimum 30 minutes
- 16. Once cooled, spread the raspberry creme fraiche frosting evenly on top of the cake
- 17. Top with raspberries
- 18. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
