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This cake is packed with lemon in the cake layers, filling and frosting
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and juicy raspberries are baked into it and placed on top of each slice for maximum flavour
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Making the cake layers for this cake is very straightforward. Cream the butter and sugar together and then grate the peel of lemons with a zester or the fine side of a cheese grater
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to get really thin slivers with lots of flavour. Add the lemon zest to the butter and sugar while you're creaming them
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to infuse them into the base of the cake batter, which will make the cake layers really lemony
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Add the eggs one by one, mixing for about 30 seconds after each one so that they incorporate properly
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Add vanilla and mix that in. Whisk together the flour and baking powder and salt and add half of that
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mixing only until it's just combined and you don't see any flour in the batter anymore
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Then add the milk and sour cream, mix those in, and then the rest of the flour mixture
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This recipe makes a three-layer 6-inch cake, and you'll find the full recipe on British Girlbakes.com
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along with conversions for different sizes of cakes. Divide the batter between three greased baking pans, and I like to line my pans with parchment paper for this recipe too
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to make sure the cakes come out easily. Set aside eight raspberries and divide the rest between the cake pans nudging them into the batter with a spatula By adding the raspberries now you making sure there a good distribution of them through each layer Bake at 325 degrees Fahrenheit or 160 degrees Celsius for 30 minutes
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Until the cakes don't wobble in the middle and a toothpick pushed into the middle comes out clean
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Let the cakes cool completely while you make the filling and frosting. For the filling, you'll need lemon curd
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It's easy to make if you're patient enough to let it cook slowly. Put all of the ingredients into a small saucepan and heat over a low or medium low heat depending on your stove top
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By cooking lemon curd very slowly and gently, you'll prevent lumps, so your lemon curd will be beautifully smooth
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It takes about 30 minutes to cook over a low heat, so if you're in a rush, buy a jar of lemon curd instead
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But homemade lemon curd is one of the best things I've ever tasted, so if you have time, I really recommend making it from scratch
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You'll notice the curd thicken, and to test it, dip a spoon into it and check the back of the spoon
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It should be covered in a layer of curd, and if you run your finger over it, it will leave a clear trail
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Pour the curd through a sieve and then cover it in plastic wrap, pushing the plastic down onto the surface to prevent a skin forming on the curd
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Put it in the fridge and it will thicken as it cools. Now make lemon buttercream to frost the cake
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Mix together room temperature butter and powdered sugar or icing sugar, on the lowest speed setting of your mixer until it smooth and then add vanilla and salt Normally you add milk or cream to thin it out but instead add the cooled lemon curd
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starting with about two tablespoons and mixing that in and then adding a tablespoon at a time
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until the buttercream is easy to stir and your spatula leaves soft peaks in it
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If you add too much liquid you'll make the buttercream runny and it will slide down the cake
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when you frost it. Spoon some of the buttercream into a piping bag without a piping tip and
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and you'll use this for the filling in a moment. To assemble your cake
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pipe a dot of lemon buttercream onto the middle of a cake board and then press your first
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cake layer into that. This will hold it in place when you frost it later
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Spread a thin layer of buttercream onto the cake and then pipe a ring of buttercream around the outer edge. This is called a buttercream dam and it holds the
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lemon curd in place so it doesn't ooze out from between the cake layers
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The thin layer of butter cream on each cake layer stops the lemon curd absorbing into the
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cake so that you really notice it when you bite into the cake. Place the next cake layer on top
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and repeat. Cover the cake in a thin layer of buttercream to trap any crumbs that come off the
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cake and then put the cake in the fridge for 30 minutes or the freezer for 15 minutes to set that
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layer of frosting. Then spread another layer on top which will be crumb free and since this is the
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final layer of frosting it worth taking your time to get the sides smooth and the top flat and level I teach in lots of detail how to frost a cake in my online courses the basics of cake and also the basics of butter cream
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and you can sign up for those on my cake school or join my club plus to get access to every master course, mini course and live workshop
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The link is in the top of the screen and in the video description. To decorate this cake, use those eight raspberries you set aside earlier
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and arrange them around the cake, placing them opposite each other so that they're even
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evenly spaced. Scoop up the last little bit of buttercream and put it in a piping bag fitted with a
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star tip like a 1M tip. Pipes swells or ruffles in between the raspberries, and by counting the
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number of times you go back and forth and keeping the number the same for each ruffle, all of your
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piping will be the same height. Lemon curd needs to be refrigerated, so keep this cake in the fridge
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if you make it the day before, but take it out two to four hours before you serve it, so that the
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cake and frosting come to room temperature when it tastes the best
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I love the cross-section of these slices. The pairing of the sweet lemon buttercream with the tangy lemon curd filling and juicy raspberries is absolute perfection
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Get this recipe and lots more on British Girlbakes.com and visit my Cake School for online courses on baking and cake decorating
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Thank you for watching
