Raspberry-lemon Easter cake

Method

1. Preheat oven

   Preheat oven to 180°C (160°C fan-forced). Grease two deep 20cm cake tins and line the bases with baking paper.

2. 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.

3. 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.

4. 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.

5. 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.

6. Storage

   Store in an airtight container in the fridge for up to 2 days. Bring to cool room temperature before serving.

7. 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.