Mother’s Day Recipe

Mother's Day Cake

An easy recipe for a lemon and raspberry cake to make for your Mum tomorrow.

Lemon & Raspberry Cake

Ingredients

For the sponges

  • 340g unsalted butter, softened (plus a little extra to grease your tins)
  • 340g caster sugar
  • 340g plain flour
  • 3 tsp baking powder
  • 6 large eggs
  • The zest of 4 lemons and the juice of one

For the icing / topping

  • 300g raspberries
  • 250g unsalted butter, softened
  • 750g icing sugar
  • splash of milk

Equipment needed

(The three pieces of kitchen equipment I use the most in my baking are my stand mixer, an offset palette knife and a silicone spatula, so I’ve put links above to the ones I use. I went for a kMix over a KitchenAid and having used both, I prefer my kMix)

Method

  1. Preheat the oven to 180oC / 160oC Fan / Gas Mark 4 (I have a fan oven so all my recipes are tested at the fan temperatures). To make the sponges, grease and line three 20cm sandwich tins with baking parchment. If you only have one or two tins, you can still do the cake, but you’ll have to do the baking in batches
  2. Beat together the sugar and butter with an electric whisk, or using a stand mixer if you have one, until they are light coloured, smooth and creamy. Beat in each egg thoroughly, one by one (rather than dropping them all in together). If the mixture starts to split, just add a tablespoon of flour and continue beating – this will bring the mixture back
  3. Sift together the flour and the baking powder and fold into the mixture using a silicone spatula, making sure to mix any flour that ends up at the bottom of the bowl. Be gentle when you’re folding in the flour – you don’t want to knock out any air you’ve incorporated into the mix through all that whisking!
  4. Fold in the lemon juice and zest, and then divide the mixture evenly between the three tins. Smooth out the surface of the sponge mixtures with an offset palette knife and bake for about 20-25 minutes (keep an eye on it from 20 minutes), or until a cocktail stick comes out clean when poked into the centre of the sponge
  5. Remove from the oven and when the tins have cooled enough to handle, take the sponges out of the tins and set to cool on wire racks
  6. While the sponges are cooling, prepare the raspberry icing. Take 150g of the raspberries and force them through a sieve with the back of a spoon into a large bowl. Keep squashing them until you think you’ve got most of the juice out of them. Add the butter and beat with the raspberry juice using an electric hand whisk until soft. Gradually add the icing sugar and continue to mix, adding a splash of milk if you need to loosen the mixture
  7. Once the sponges have cooled, if they have raised middles, slice the tops flat with a bread knife (I usually spread a bit of the icing on the off cuts to taste a secret preview of the final cake)
  8. Put the bottom sponge on your display plate or cake board. Neatly spread about 1/3 of the buttercream icing onto the bottom layer of sponge using an offset palette knife. Try to spread evenly, and right up to the edges of the sponge, so you can see a neat line of icing once the top layer of sponge goes on
  9. Add the next sponge and repeat. Turn the top layer of sponge upside down and lie on top of the spread icing; pressing down gently, and scraping off any excess icing that squidges out of the middle
  10. Using the offset palette knife, neatly spread the remaining icing on the top of the cake and garnish with the remaining 150g raspberries
  11. Dust with icing sugar and present to your Mum, preferably with a cup of tea and some flowers!
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