Lemon cake with raspberry curd

This cake looks a bit old fashioned with the piped cream on top, and that was not really the way I had pictured it in my head. The reason for the piped cream is to hide the grated lemon zest in the frosting, because it made it a bit grainy.

Apart from that, I really liked this cake. And you can easily make a higher cake by adding another sponge and double the frosting recipe.

The frosting, although lovely and tart from the lemon zest but sweet at the same time, tasted lovely, but would work even better on the cupcakes it was intended for. The recipe is courtesy of the HUmmingbird Bakery and it is from their first cookbook.

Lemon sponge, serves 8

175 g plain flour

1 tsp baking powder

3 eggs at room temperature

175 g softened butter

175 g caster sugar

1/2 tsp vanilla essence

the zest from 1/2 a lemon + 1 tbsp lemon juice

Sieve the flour into a mixing bowl. Add the remaining ingredients. Beat with an electric whisk. Pour the batter into one or two round cake tins. If you make one it might need longer in the oven, and you need to cut it in half to assemble the cake. Bake in 175C for 35 minutes. Leave the oven closed the first 30 minutes, so the cake won’t fall flat. Leave to cool completely before assembling the cake.

RAspberry curd, makes 1/2 litre

170 g raspberries

100 g butter

200 g caster sugar

zest from 1 lemon

150 ml fresh lemon juice (about 3-4 lemons)

3 eggs

Purée the raspberries and eggs in a blender.

Pour sugar, butter, lemon zest and juice into a sauce pan. Heat up until it has melted into one uniform mixture. Leave to cool for a bit. Sieve in the raspberry and egg mixture. Heat up the mixture gently while stirring as it thickens to the consistency or whipped cream. When thick, remove from heat and pour into a bowl. Leave to cool completely before using in the cake. Cover and keep it for a week in the fridge.

Lemon frosting, for 1 small cake

From The Hummingbird Bakery cookbook.

250 g icing sugar

80 g softened butter

2 tbsp lemon zest

25 ml milk

1 drop yellow food colouring

Pour everything but the colouring in a large bowl. Beat with an electric whisk until you have a smooth and glossy frosting. Add the colouring and mix thorouhly.

Cake assembly

Make sure you have two sponges; either because you baked two or because you cut a large one in half. Place one on a cake plate and spread with 100 ml raspberry curd. Place the other sponge on top. Cover and coat with the lemon frosting using a spatula. Decorate with whipped cream and butterfly sprinkles or other decorations of your choice. 


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