Lemon Cake with Raspberry Crème Fraîche Frosting

by

Not Just Baked

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

8

Total Time

1hrs 40mins

Calories

619

A moist citrus cake with light, sweet crème fraîche frosting, born in the moments of picking raspberries. I am not exactly sure how it all came together, but it went something like this…

recipe-image
    Ingredients

  • Plain flour icon
    Plain flour290 g
  • Granulated sugar icon
    Granulated sugar200 g
  • Baking powder icon
    Baking powder¾ teaspoon
  • Bicarbonate of soda icon
    Bicarbonate of soda¾ teaspoon
  • Lemon icon
    Lemonas neededzest of
  • Egg icon
    Egg2
  • Grapeseed oil icon
    Grapeseed oil240 ml
  • Raspberries icon
    Raspberries240 g
  • Granulated sugar icon
    Granulated sugar1 tablespoon
  • Honey icon
    Honey1 teaspoon
  • Sea salt icon
    Sea salt1 pinchfine
  • Crème fraîche icon
    Crème fraîche240 g
  • Raspberries icon
    Raspberriesas needed
  • Milk icon
    Milk240 ml
  • Lemon icon
    Lemon1juice of, zest of
    Method

  • 1. Pre-heat oven - 175°C
  • 2. Grease the cake pan with butter or oil
  • 3. Combine the milk and lemon juice in a medium bowl
  • 4. Whisk to combine, set aside for 10 minutes to make buttermilk
  • 5. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk to combine
  • 6. Add eggs and oil to the buttermilk, whisk to combine very well
  • 7. Add buttermilk mixture to the flour
  • 8. Using a spatula, mix gently to combine
  • 9. Pour batter into round pan
  • 10. Bake until skewer tests clean - 45 min, 175°C
  • 11. Work on raspberry creme fraiche while cake is baking: add raspberries, granulated sugar, honey and sea salt to a clean saucepan
  • 12. Cook over low heat for 5 minutes, stir frequently
  • 13. Remove from heat, and allow to cool
  • 14. Once the raspberries cool, add to the creme fraiche in a medium bowl, using a spatula, fold to combine
  • 15. Remove cake from oven and cool on a wire rack for minimum 30 minutes
  • 16. Once cooled, spread the raspberry creme fraiche frosting evenly on top of the cake
  • 17. Top with raspberries
  • 18. Serve immediately

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