Lemon Cake with Raspberry Crème Fraîche Frosting

by

Not Just Baked

POSTED Fri, 27 April 2018

Serves

8

Total Time

100 MINS

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…

recipe-image

    INGREDIENTS


  • Plain flour icon
    Plain flour

    2 ¼ cups (about 291.6 g)

  • Granulated sugar icon
    Granulated sugar

    1 cup (about 204 g)

  • Baking powder icon
    Baking powder

    ¾ teaspoon (about 3.75 g)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    ¾ teaspoon (about 3.49 g)

  • Lemon icon
    Lemon

    as neededzest of

  • Milk icon
    Milk

    1 cup (about 240 g)

  • Lemon icon
    Lemon

    1 (about 58 g)juice of, zest of

  • Egg icon
    Egg

    2 (about 100 g)

  • Grapeseed oil icon
    Grapeseed oil

    1 cup (about 220.8 g)

  • Raspberries icon
    Raspberries

    1 ½ cups (about 237.6 g)

  • Granulated sugar icon
    Granulated sugar

    1 tablespoon (about 12.75 g)

  • Honey icon
    Honey

    1 teaspoon (about 7 g)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)fine

  • Crème fraîche icon
    Crème fraîche

    1 cup (about 240 g)

  • Raspberries icon
    Raspberries

    as needed

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Grease a clean round pan
  • 3. Add plain flour, granulated sugar, baking powder and bicarbonate of 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

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