For the Cake
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1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
3 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
For the Raspberry Cream
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1 cup fresh raspberries
1/4 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Begin and end with the dry ingredients.
Pour the cake batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
In a small saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.
Remove the raspberry mixture from the heat and let it cool slightly. Then, strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Let the raspberry puree cool completely.
In a mixing bowl, whip the heavy cream with the vanilla extract until stiff peaks form.
Gently fold the cooled raspberry puree into the whipped cream until well combined, creating the raspberry cream.
Place the cooled cake on a serving platter. Spread a layer of the raspberry cream on top of the cake.
Optionally, you can add a second layer of cake on top and repeat the process with more raspberry cream.
Garnish the cake with fresh raspberries, lemon zest, or a dusting of powdered sugar for a beautiful presentation.
Slice and serve the delicious cake with lemon and raspberry cream, and enjoy the delightful combination of fruity and tangy flavors!
This cake is a perfect treat for those who love the refreshing combination of lemon and raspberry. The light and airy cake paired with the luscious raspberry cream creates a delightful dessert that’s perfect for any occasion. Enjoy!