Just the thing for Mother’s Day … a lovely homemade cake !
Lemon and Raspberry Layer Cake
8 oz self raising flour
8 oz soft butter
8 oz caster sugar
1 tsp vanilla extract
1 lemon washed
8 oz soft butter
8 oz icing sugar
zest of 1 lemon
lemon juice to taste
Sugar syrup ( optional )
150 ml water
150g caster sugar
2 x 8” sandwich tins, buttered and lined.
Preheat oven 180C conventional or 160C fan
Using a food mixer with the paddle attachment, beat the butter and sugar together until pale and fluffy.
Add the salt and vanilla.
Then begin adding the eggs ( break each egg into a little bowl first ) one at a time and beat until each egg is incorporated before adding the next.
If the mixture starts to curdle , beat in a little of the flour.
Sift in the flour and fold in using a large metal spoon.
Divide between the cake tins.
Place in the oven and bake for 30 – 35 minutes.
Do not open the oven for at least 20 minutes or you risk the cake sinking.
When golden and springy to the touch the cake is cooked, cool on a wire rack, remove from the tins by running a knife round the edge and turning out, while still warm.
To make the sugar syrup, heat the sugar and water in a small pan until the sugar is dissolved and bring to the boil. Then cool a little and add lemon juice to taste.
Brush the base of the cakes with the sugar syrup mixture.
For the icing
Put the butter and sugar and lemon zest in a mixer (use the paddle attachment), or use an electric whisk and beat until pale and fluffy, add a little lemon juice and beat again until smooth. Add the lemon juice to taste. Approximately ½ lemon
When the cake is cold cut each in half sandwich together with the buttercream icing adding a layer of jam if desired ) and put a thin layer of icing on the top and sides.
For 2 x 6” tins use a 6oz cake mix and 5oz buttercream mix.