Lemon raspberry layer cake

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    8


This cake is perfect for a summer garden party or just as part of afternoon tea.

Method

  1. Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease 2 x 20cm cake tin and line each tin with circles of baking paper.

  2. Sift together the flour and baking powder.

  3. Place the butter in a large mixing bowl and add the sugar. Beat together with an electric hand whisk for a good few minutes until the mixture is light and fluffy.

  4. Beat in the eggs one at a time, adding a spoonful of the flour with each one to prevent the mixture from curdling. Add the lemon extract and fold in the remaining flour, with a metal spoon until you have a soft, smooth cake batter.

  5. Divide the mixture between the prepared tins, and level the tops with a spatula. Place in the oven and bake for about 20 minutes or until the cakes spring back when pressed gently with a finger and are pale golden in colour.

  6. Leave to cool on a cooling rack. When cool enough to handle slice each cake in half horizontally to make four layers.

  7. Assemble the cake with layers of crème fraiche and raspberries.

Let's Bake

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