This elegant lemon cake is packed with the refreshing flavour of lemon curd, layered thick with raspberry jam topped with home made creamy lemon frosting.
1- Heat oven to 180 (C) / fan 170 (C) / gas 5. Butter 3 20cm sandwich tins and dust flour around the edges to help prevent the cake from sticking.
2- Place all the cake ingredients in a large mixing bowl and beat together until you have a soft smooth mix. Equally divide the mix between the three cake tins and bake for about 20 minutes, until the sponge is golden. Turn the cakes out onto a cooling rack and leave to cool completely.
3- To make the frosting beat the butter in a large bowl until soft. Add the icing sugar, beat until smooth, then add the lemon curd and beat the mixture until creamy and smooth. (Beat in a little milk, if necessary, to loosen the mixture).
4- to finish spread a thick layer of Raspberry jam in between the sponge tiers. Sandwich all three together.
5- coat the sides of the cake in the frosting and finally spread Lemon curd over the top of the cake. Finish with a piped edge of frosting around the top of the cake and decorate with fresh raspberries.
6- ENJOY!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 40 | ||
Calories from Fat: 15 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 62mg | 19 % | |
Sodium 20.9mg | 1 % | |
Potassium 76.3mg | 2 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 2.2g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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