Sophie's lemon and raspberry cake Recipe

Name: Sophie's lemon and raspberry cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams softened butter; 350 grams self raising flour; 2 tsp baking powder; 350 grams caster Sugar; 4 Eggs, beaten; ½ tbsp milk (whole is best); 1 grated rind of two medium sized lemons; 1 juice of 1 lemon; 200 ml double/heavy cream; 1/2 fresh raspberries; 1 tbsp raspberry jam; 6 tbsp raspberry jam (separate from the other amount).; 3/4 cup unsalted butter, softened; 2 cup icing sugar; 1 cup fresh raspberries; 1/2 tsp vanilla essence; 1 fresh raspberries; 1 dried raspberries

Servings: persons

200 grams softened butter
350 grams self raising flour
2 tsp baking powder
350 grams caster Sugar
4 Eggs, beaten
½ tbsp milk (whole is best)
1 grated rind of two medium sized lemons
1 juice of 1 lemon
200 ml double/heavy cream
1/2 fresh raspberries
1 tbsp raspberry jam
6 tbsp raspberry jam (separate from the other amount).
3/4 cup unsalted butter, softened
2 cup icing sugar
1 cup fresh raspberries
1/2 tsp vanilla essence
1 fresh raspberries
1 dried raspberries

1
Preheat oven to 160C.
2
To make the cake: mix the cake ingredients together, mixing as you go.
3
Split between two greased tins and bake for 35 or until a skewer comes out clean, turning them around half way through.
4
To make the cream centre: Whisk the cream until is becomes stiff.
5
Add your raspberries and 1 tablespoon of jam, and mix until blended.
6
Cover and refrigerate until needed.
7
To make the frosting: Blend the ingredients together in order until smooth.
8
Once mixed, cover and refrigerate until needed.
9
When the cake is done, remove from the oven and allow to cool.
10
Once cool, even out the tips of the cakes so they are flat.
11
Cover one side if one cake with your approx 6 tablespoons of jam.
12
On the other cake, cover one side with your cream.
13
Place one cake on the other so the jam and cream are sandwiched together in the middle.
14
Apply your frosting to the outside.
15
I chose to frost the sides, too.
16
Decorate your cake with raspberries and dried raspberries.
17
Enjoy!

1888

kcal

Calories

104

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 200 grams softened butter, 350 grams self raising flour, 2 tsp baking powder, 350 grams caster Sugar, and more.

Yes, Sophie's lemon and raspberry cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sophie's lemon and raspberry cake

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