Lemon Cake with Raspberry Crème Fraîche Frosting

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recipe by Not Just Baked http://notjustbaked.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    619
based on 5 ratings

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…

Inspired by: http://notjustbaked.com/dessert/lemon-cake-with-raspberry-creme-fraiche-frosting/

recipe updated Feb 18, 2022

Ingredients

  • All purpose flour icon
    All purpose flour
    290 g
  • Granulated sugar icon
    Granulated sugar
    205 g
  • Baking powder icon
    Baking powder
    ¾ teaspoon
  • Baking soda icon
    Baking soda
    ¾ teaspoon
  • Lemon icon
    Lemon
    as needed
  • Egg icon
    Egg
    2
  • Grapeseed oil icon
    Grapeseed oil
    240 ml
  • Raspberries icon
    Raspberries
    240 g
  • Granulated sugar icon
    Granulated sugar
    1 tablespoon
  • Honey icon
    Honey
    1 teaspoon
  • Sea salt icon
    Sea salt
    1 pinch
  • Crème fraîche icon
    Crème fraîche
    240 g
  • Raspberries icon
    Raspberries
    as needed
  • Milk icon
    Milk
    240 ml
  • Lemon icon
    Lemon
    1

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Round pan - 9 x 2"
  • kCook icon Medium bowl

Step preview

  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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