Lemon Cake with Raspberry Crème Fraîche Frosting
Serves
8
Total Time
1hrs 40mins
Calories
619
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 flour
2 ¼ cups (about 292 g)
- Granulated sugar
1 cup (about 204 g)
- Baking powder
¾ teaspoon (about 4 g)
- Baking soda
¾ teaspoon (about 3 g)
- Lemon
as neededzest of
- Milk
1 cup (about 240 ml)
- Lemon
1 (about 58 g)juice of, zest of
- Egg
2 (about 100 g)
- Grapeseed oil
1 cup (about 240 ml)
- Raspberries
1 ½ cups (about 238 g)
- Granulated sugar
1 tablespoon (about 13 g)
- Honey
1 teaspoon (about 5 ml)
- Sea salt
1 pinchfine
- Crème fraîche
1 cup (about 240 g)
- Raspberries
as needed
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Grease a clean round pan
- 3. Add all purpose flour, granulated sugar, baking powder and baking soda to a clean large mixing bowl
- 4. Add lemon to the batter
- 5. Whisk briefly then set aside
- 6. Add milk, lemon, egg and grapeseed oil to a clean medium bowl
- 7. Whisk until well combined
- 8. Transfer wet ingredients to batter
- 9. Mix gently until just combined
- 10. Pour batter into round pan
- 11. Bake until skewer tests clean - 45 min, 175°C
- 12. Add raspberries, granulated sugar, honey and sea salt to a clean saucepan
- 13. Cook - approx 5 min, low heat
- 14. Let cool completely
- 15. Add crème fraîche to a clean medium bowl
- 16. Transfer fruit to frosting
- 17. Fold
- 18. Spread evenly
- 19. Top with raspberries
- 20. Serve immediately
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
