Prep: 10 mins
Cooking: 25 mins
Lemon & Raspberry Buttermilk Cake
230g unsalted butter(plus extra for greasing),room temperature
250g granulated sugar
100g packed light brown sugar
4 large eggs
1 Tablespoon vanilla extract
345g sifted plain flour,
1 Tablespoon baking powder
1/2 teaspoon salt
zest + juice of 3 medium lemons
275 g of Raspberries
1 Tablespoon Plain flour
Preheat the oven to 180°C. Grease and lightly flour three 15cm cake tins with butter. Set aside.
Using a mixer, beat the butter on high until creamy - about 1 minute.
Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes.
Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients.
Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the Raspberries in 1 Tablespoon of flour and fold half the raspberries into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans and even put the remaining raspberries in the cake tins pressing them into the batter.
If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool completely before frosting.
Icing- whisk one large tub of double cream, 5 table spoons of sieved icing sugar, juice and zest of the lemon until thick, then fold the raspberries in and put icing into an pipping bag and stack the cake and icing.