Combine zesty lemon with sweet raspberries in this loaf cake topped with lemon curd and vanilla buttercream!
I have admitted in the past how tough I find it baking cakes with fruit in them, because more often or not they sink to the bottom of the sponge. I usually have to have one eye closed and one eye open as I lift the cake out of the tin and it usually ends in complete disaster as I see a mushy thick layer of berries and a very soggy bottom (Mary Berry would not approve). And if I'm being completely honest, I found this happened the most with vegan cakes because the sponges were just too delicate where there isn't any eggs for stability. Since moving away from solely vegan baking, I've been able to work on my technique for fruit filled cakes and wow is it so much easier. Some may say I gave up on my vegan cakes, and possibly I did, but I found that there were other vegan bakers who were much more excelled than I was. Don't worry I still love a vegan baked good and like to include them where possible, but I have also found a lot of freedom using eggs and dairy again.
And so, with this lovely lemony sponge cake, I've stirred through raspberries for a little sharpness and sweetness and they go together perfectly. The buttercream was a last minute decision, because I had some leftover (hence the random purple but I think it kind of works?) and then I liked the idea of blobs of lemon curd to finish it nicely. I find lemon and rapsberry cakes are perfect in warmer weather especially as the raspberries are more likely to be in season here in the UK, mine were huge and taste so much better. And when the weather is nice I just fancy something citrusy and fruity!
If you love lemons and raspberries....
Check out my other recipes for more inspiration!
Recipe
Prep: 30 minutes
Cook: 1 hour
Serves: 8-10
Notes:
- I mentioned above about the random purple buttercream, it was leftovers, you don't have to copy the exact :) but additionally play around with colours if you fancy it!
- I find frozen raspberries are better to stir through the cake batter as fresh ones can get mushy.
- The syrup is optional but I highly recommend using it to add more lemon flavour and additional moisture to the sponge.
- You can also make the syrup on the hob/stove but I find the microwave really quick.
Ingredients
Cake
- 225g butter, room temp
- 225g caster sugar
- 225g self-raising flour
- 3 large eggs
- 60ml whole milk
- zest of 1 lemon
- 200g frozen raspberries
Syrup optional
- Juice of 1 lemon
- 20g caster sugar
Buttercream
- 125g butter, room temp
- 250g icing sugar
- 1 tsp vanilla extract
- 50g lemon curd
- Raspberries
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Method
- Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper, making sure there is an overhang on either side.
- In a standing mixer or with an electric whisk, beat together the butter, sugar and lemon zest till fluffy and well combined.
- Add an egg one at a time, mixing thoroughly in between.
- Mix in the flour then the whole milk until you have a thick cake batter.
- Toss the raspberries in a bowl with 1 tablespoon of flour then fold them through the cake batter.
- Spoon the cake batter into the prepared loaf tin then bake for 1 hour. About halfway through, cover the cake with foil so that it doesn't burn on top before the inside is baked.
- A knife inserted into the cake should come out with only a few crumbs clinging and then you know it is baked.
- When there is only 5 minutes remaining of baking time, make the syrup. Combine the lemon juice and sugar in a bowl and heat in the microwave in 30 second bursts till the sugar is dissolved.
- As soon as the cake is baked and out of the oven pour and spread the syrup all over the top of the cake to let it seep into the sponge.
- Leave the cake to cool completely whilst you make the buttercream.
- Beat the butter with the same mixer you used earlier, until pale and smooth without any lumps.
- Gradually add the icing sugar until mixed in, making sure to scrape in and around the bowl to collect all of the butter.
- Add the vanilla and mix.
- When the cake is cooled, pipe or spread the buttercream on top and then add blobs of lemon curd on top too.
- Finish with more raspberries then serve.
- This cake is best stored covered in the fridge for up to 5 days. Enjoy!
Christina
xx
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