Lemon Cake with Raspberry Crème Fraîche Frosting
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recipe by Not Just Baked http://notjustbaked.com/
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- Total Time
- 1hr 40mins
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- Serves
- 8
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- 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…
Inspired by: http://notjustbaked.com/dessert/lemon-cake-with-raspberry-creme-fraiche-frosting/recipe updated 18 Feb 2022
Ingredients
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- Plain flour
- 290 g
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- Granulated sugar
- 205 g
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- Baking powder
- ¾ teaspoon
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- Bicarbonate of soda
- ¾ teaspoon
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- Lemon
- as needed
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- Egg
- 2
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- Grapeseed oil
- 240 ml
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- Raspberries
- 240 g
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- Granulated sugar
- 1 tablespoon
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- Honey
- 1 teaspoon
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- Sea salt
- 1 pinch
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- Crème fraîche
- 240 g
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- Raspberries
- as needed
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- Milk
- 240 ml
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- Lemon
- 1
Tools
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Spatula
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Oven
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Stove
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Large mixing bowl
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Medium bowl
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Saucepan
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Round pan - 9 x 2"
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Step preview
- Pre-heat oven - 175°C
- Grease a clean round pan
- Combine the milk and lemon juice in a medium bowl
- Whisk to combine, set aside for 10 minutes to make buttermilk
- Add plain flour, granulated sugar, baking powder, bicarbonate of soda and lemon to a clean large mixing bowl
- Add egg and grapeseed oil to the medium bowl
- Add buttermilk mixture to the flour
- Mix batter gently until just combined
- Pour batter into round pan
- Bake until skewer tests clean - 45 min, 175°C
- Add raspberries, granulated sugar, honey and sea salt to a clean saucepan
- Cook - 5 min, low heat
- Let cool completely
- Add crème fraîche to the frosting
- Remove cake from oven and cool on a wire rack for minimum 30 minutes
- Spread frosting evenly
- Top with raspberries
- Serve immediately