Jordan's Famous Lemon Raspberry Cake
By very popular demand, this coveted recipe is finally here for you all to enjoy. My lemon raspberry cake was by far the best seller at our bakery, The Caker and it was served at countless celebrations over the years. It’s amazing how well it stood the test of time because it’s actually one of my first ever recipes I developed well over 15 years ago…I suppose it’s because it’s a true crowd pleaser and a real classic, but still has an edge to it due to the fact ground almonds feature so heavily in the ingredients. This cake is very easy to make gluten free given it contains so little flour - simply swap it out directly for your favourite gluten free flour and you’re good to go. Of course Fresh As freeze-dried raspberries are a key component to adding glorious bright red bursts of flavour.
Serves 12
Prep time: 20 minutes
Bake time: 30 minutes
Ready in time: 2 hours
For the cake:
200g butter, at room temp
200g caster sugar
Zest of 2 lemons
1 tsp vanilla extract
4 free range eggs
150g almond flour
150g plain, white all-purpose flour
Pinch sea salt
Juice of 2 lemons
150g fresh or frozen raspberries
For the icing:
150g butter, room temp
220g icing sugar
100g cream cheese
1 tsp vanilla extract
For the decorations:
Handful of Fresh As freeze-dried whole raspberries
2 tbsp Fresh As freeze-dried raspberry powder
Fresh flowers (optional)
Directions:
Preheat the oven to 180ºC fan bake. Line 2 x 22cm cake tins with baking paper..
To make the cake, in the bowl of an electric mixer, cream the butter, sugar, zest and vanilla until pale, light and fluffy - beat on high for at least 3 minutes.
Beat in each egg one by one, making sure each one is well mixed in before adding the next.
Gradually fold in the almond flour, flour and salt and mix until just combined. Finally fold through the lemon juice. Be careful not to over mix.
Evenly divide the batter between the 2 cake tins and spread out to the sides. Dot in the raspberries and press them down lightly into the batter.
Bake for approximately 30 minutes. The cakes are ready when golden in color, springy to the touch, and a skewer inserted in the center comes out clean.
Allow the cakes to cool for around 10 minutes in the pans before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter, icing sugar and vanilla together until very light and fluffy.
Next, gradually add the cream cheese and beat until completely smooth.
Once the cakes are completely cool, ice one layer and then place the second layer directly on top.
Neatly ice the top of the cake and decorate with a dusting of raspberry powder and a scattering of whole and crushed raspberries.
Serve at room temperature. Refrigerate in an airtight container for up to 3 days.
Serves 12
Prep time: 20 minutes
Bake time: 30 minutes
Ready in time: 2 hours
For the cake:
200g butter, at room temp
200g caster sugar
Zest of 2 lemons
1 tsp vanilla extract
4 free range eggs
150g almond flour
150g plain, white all-purpose flour
Pinch sea salt
Juice of 2 lemons
150g fresh or frozen raspberries
For the icing:
150g butter, room temp
220g icing sugar
100g cream cheese
1 tsp vanilla extract
For the decorations:
Handful of Fresh As freeze-dried whole raspberries
2 tbsp Fresh As freeze-dried raspberry powder
Fresh flowers (optional)
Directions:
Preheat the oven to 180ºC fan bake. Line 2 x 22cm cake tins with baking paper..
To make the cake, in the bowl of an electric mixer, cream the butter, sugar, zest and vanilla until pale, light and fluffy - beat on high for at least 3 minutes.
Beat in each egg one by one, making sure each one is well mixed in before adding the next.
Gradually fold in the almond flour, flour and salt and mix until just combined. Finally fold through the lemon juice. Be careful not to over mix.
Evenly divide the batter between the 2 cake tins and spread out to the sides. Dot in the raspberries and press them down lightly into the batter.
Bake for approximately 30 minutes. The cakes are ready when golden in color, springy to the touch, and a skewer inserted in the center comes out clean.
Allow the cakes to cool for around 10 minutes in the pans before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter, icing sugar and vanilla together until very light and fluffy.
Next, gradually add the cream cheese and beat until completely smooth.
Once the cakes are completely cool, ice one layer and then place the second layer directly on top.
Neatly ice the top of the cake and decorate with a dusting of raspberry powder and a scattering of whole and crushed raspberries.
Serve at room temperature. Refrigerate in an airtight container for up to 3 days.
