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Raspberry-lemon Easter cake
Serves12
Cooking time
1h
12m
Delight in the zesty goodness of our Raspberry-Lemon Easter Cake, a perfect dessert for your celebration. Made with buttery lemon-infused cake layers and a raspberry buttercream, it's a delightful treat that's sure to impress. Adorned with chocolate eggs and bunnies, this cake is a centrepiece of delight.
Ingredients
250gunsalted butter, diced
11/4 cups(275g) caster sugar
finely grated zest of 2 lemons
5 extra-large free-range eggs, at room temperature
3 cups(450g) self-raising flour
1 cup(250g) sour cream
1/4 cup(60ml) lemon juice
2 x 125g punnets Driscoll's raspberries
chocolate eggs and bunnies, to decorate
Raspberry buttercream
125gpunnet Driscoll's raspberries
250gsalted butter, softened
640g(4 cups) icing sugar, sifted
Method
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Preheat oven
Preheat oven to 180°C (160°C fan-forced). Grease two deep 20cm cake tins and line the bases with baking paper.
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Butter, sugar and lemon mixture
Beat the butter, sugar and lemon zest together with an electric mixer (use the paddle attachment if using a stand mixer) until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined.
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Cake mixture
Stir in about half the flour until just combined, then stir in the remaining flour, sour cream and lemon juice until combined. Divide half of the batter evenly between the prepared tins and smooth the surface. Scatter with 1 punnet (125g) of the raspberries then add the remaining cake batter. Smooth the surface again. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside in the pans for 10 minutes to cool slightly, then turn the cakes out of tins and place on a wire rack to cool completely.
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Raspberry buttercream
To make the raspberry buttercream, blend the raspberries with a stick blender or in a small food processor until smooth. Strain through a fine sieve and discard the seeds. You’ll need about 1/3 cup (80ml) of puree for this recipe. Beat the butter and raspberry puree with an electric mixer (use the paddle attachment if using a stand mixer) on medium speed until well combined, then gradually add the sifted icing sugar on low speed. Increase the speed to medium and beat until light and fluffy.
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Assembling cake
Place one cake on a serving plate and spread with about 1 cup of the buttercream, then the second cake, with the bottom up (to give a sharp edge to the top of the cake). Spread the remaining buttercream over the top and sides of the cake. Scrape away the excess buttercream for a ‘naked’ effect. Decorate with chocolate eggs, bunnies and the remaining raspberries.
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Storage
Store in an airtight container in the fridge for up to 2 days. Bring to cool room temperature before serving.
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Handy hint
Try this cake with blueberries or strawberries in place of the raspberries. If the weather is hot, the buttercream will be quite soft. Return it to the fridge to cool and firm if necessary.
