Luscious Raspberry Lemon Celebration Cake
Delight your taste buds with this elegant and delicious Raspberry Lemon Celebration Cake. Moist and buttery lemon-infused cake layers are sandwiched with a tangy mascarpone lemon curd filling, punctuated with juicy fresh raspberries. This stunning cake is easy to prepare and makes for a show-stopping dessert perfect for birthdays, weddings, or any special occasion. You can also prepare the cake layers ahead and freeze them for easy assembly on the day.
10
Servings
385
Calories
13
Ingredients
Ingredients
butter
150 g (softened plus extra for greasing)
plain flour
250 g (plus a little for dusting)
bicarbonate of soda
1/2 teaspoon (sifted)
baking powder
2 teaspoons (sifted)
salt
1 pinch (sifted)
caster sugar
275 g
eggs
2 large (lightly beaten)
plain yogurt
200 ml
lemon zest
from 2 lemons (finely grated)
mascarpone
250 g
lemon curd
150 g
fresh raspberries
400 g
icing sugar
to dust
Instructions
1
Preheat your oven to 180°C (350°F) or Gas Mark 4. Prepare three 7-inch (18 cm) round cake tins by greasing them with a little softened butter and lightly dusting with flour to prevent sticking.
2
In a bowl, sift together the plain flour, bicarbonate of soda, baking powder, and a pinch of salt. Set the dry ingredients aside.
3
In a separate large mixing bowl, cream together the softened butter and caster sugar until the mixture becomes light and fluffy. Gradually add the eggs, mixing a little at a time for smooth incorporation.
4
Gently fold in the sifted dry ingredients alternately with the plain yogurt, starting and ending with the flour mixture. Stir through the finely grated zest from two lemons for a burst of citrus flavor.
5
Divide the batter equally among the three prepared cake tins. Bake in the preheated oven for 20-25 minutes or until the cake is risen and golden brown, and a skewer inserted into the center comes out clean.
6
Remove the cakes from the oven and allow them to cool in their tins for about 10 minutes. Carefully transfer to wire racks to cool completely before assembling.
7
For the filling, beat together the mascarpone cheese and lemon curd in a bowl until smooth and creamy.
8
Once the cakes are completely cooled, select the most attractive layer to use on the top.
9
Place one cake layer on a serving plate; spread with half of the mascarpone-lemon curd mixture, and scatter half of the fresh raspberries. Top with the second cake layer and repeat the process.
10
Finish with the reserved top cake layer, sprinkle generously with icing sugar, and serve. Enjoy this delightful and refreshing cake with family and friends.
Nutrition Information
44 g
Carbs
4.5 g
Protein
1.2 g
Fiber
25 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Luscious Raspberry Lemon Celebration Cake?
It is an elegant dessert featuring moist lemon-infused cake layers, a tangy mascarpone lemon curd filling, and fresh raspberries.
How many servings does this cake recipe yield?
This recipe makes 10 servings.
What size cake tins are required for this recipe?
You will need three 7-inch (18 cm) round cake tins.
What is the recommended oven temperature?
Preheat your oven to 180°C (350°F) or Gas Mark 4.
How long should the cake layers bake?
The cakes should bake for 20-25 minutes until golden brown.
Can I prepare the cake layers in advance?
Yes, you can bake the layers ahead of time and freeze them for easy assembly later.
What are the main components of the filling?
The filling is made by beating together 250g of mascarpone cheese and 150g of lemon curd.
How do I prepare the cake tins to prevent sticking?
Grease the tins with softened butter and lightly dust them with flour.
Which dry ingredients should be sifted together?
Sift together the plain flour, bicarbonate of soda, baking powder, and a pinch of salt.
What is the secret to a fluffy cake texture in this recipe?
Creaming the softened butter and caster sugar together until the mixture is light and fluffy.
How should the eggs be added to the mixture?
Add the 2 large, lightly beaten eggs gradually, mixing a little at a time for smooth incorporation.
When should the lemon zest be added?
Stir the finely grated lemon zest into the batter after folding in the dry ingredients and yogurt.
How do I know if the cake is fully cooked?
The cake is done when it has risen, turned golden brown, and a skewer inserted into the center comes out clean.
How long should the cakes cool in the tins before moving them?
Allow the cakes to cool in their tins for about 10 minutes before transferring them to wire racks.
How do I assemble the layers of the cake?
Place the first layer on a plate, spread half the filling and raspberries, repeat with the second layer, and top with the final cake layer.
What should be used to garnish the top of the cake?
Sprinkle the top cake layer generously with icing sugar before serving.
How many calories are in a single serving?
Each serving contains 385 calories.
What is the carbohydrate content per serving?
There are 44g of carbohydrates per serving.
How much protein does one slice provide?
One slice provides 4.5g of protein.
How much sugar is in each serving of this cake?
There are 25g of sugar per serving.
How many fresh raspberries are needed?
You will need 400g of fresh raspberries.
What type of yogurt is used in the batter?
The recipe calls for 200ml of plain yogurt.
How much butter is required for the recipe?
You need 150g of softened butter, plus extra for greasing.
What type of flour is recommended?
The recipe specifies 250g of plain flour.
How much lemon curd is used in the filling?
The filling requires 150g of lemon curd.
Is this cake suitable for special occasions?
Yes, it is perfect for birthdays, weddings, or any special celebration.
What is the fiber content per serving?
Each serving contains 1.2g of fiber.
How much bicarbonate of soda is needed?
The recipe requires 1/2 teaspoon of sifted bicarbonate of soda.
How much baking powder is used?
The recipe requires 2 teaspoons of sifted baking powder.
How should the butter be prepared before mixing?
The butter should be softened to ensure it creams properly with the sugar.