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Layered lemon cake with raspberries and cream
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100g unsalted butter, softened, plus extra for greasing
150g Waitrose Golden Caster Sugar, plus 2 tbsp
2 large Waitrose British Blacktail Free Range Eggs, lightly beaten
150g self-raising flour
3 tbsp whole milk
Finely grated zest of 2 lemons
½ x 300ml tub essential Waitrose Whipping Cream
250g fresh essential Waitrose British Raspberries
1. Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. In a bowl, use an electric beater to cream together the butter and caster sugar for 3-4 minutes until pale and fluffy. Beat in the eggs, then sift in the flour and mix well to combine. Stir in the milk and lemon zest.
2. Spoon the mixture into the prepared loaf tin and bake for about
45 minutes until a skewer inserted into the centre of the cake comes out clean. Carefully lift out of the tin and leave to cool on a wire rack.
3. When the cake is cooled completely, use a bread knife to cut it horizontally into 3 layers. Whisk together the whipping cream
and 1 tbsp sugar.
4. Spread half of the cream between each of the layers and scatter with raspberries. Sprinkle the top of the cake with the remaining
1 tbsp sugar and decorate with raspberries. Carefully slice and serve.
Use a serrated or bread knife to slice cleanly through the cake for neat servings.
Typical values per serving:
This recipe was first published in May 2016.