Lemon Cake with Raspberry Crème Fraîche Frosting

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recipe by Not Just Baked http://notjustbaked.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    619
based on 4 ratings

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…

Inspired by: http://notjustbaked.com/dessert/lemon-cake-with-raspberry-creme-fraiche-frosting/

recipe updated Oct 8, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    2.25 cups (292g)
  • Granulated sugar icon
    Granulated sugar
    1 cup (204g)
  • Baking powder icon
    Baking powder
    about ¾ teaspoon (4g)
  • Baking soda icon
    Baking soda
    about ¾ teaspoon (3g)
  • Lemon icon
    Lemon
    as needed
  • Milk icon
    Milk
    1 cup (240ml)
  • Lemon icon
    Lemon
    1 (58g)
  • Egg icon
    Egg
    2 (100g)
  • Grapeseed oil icon
    Grapeseed oil
    1 cup (240ml)
  • Raspberries icon
    Raspberries
    1.5 cups (238g)
  • Granulated sugar icon
    Granulated sugar
    1 tbsp (13g)
  • Honey icon
    Honey
    1 tsp (7g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Crème fraîche icon
    Crème fraîche
    1 cup (240g)
  • Raspberries icon
    Raspberries
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Zester
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Round pan - 9 x 2"
  • kCook icon Medium bowl

Step preview

  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
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