How to make Layered Lemon Cake with Raspberries and Cream
Step 1 Ready the baking tin by greasing and lining with baking sheet
To make this heavenly cake, preheat the oven to 160 degrees Celsius. In the while, take a loaf tin and grease it with a little oil. Line the tin with the baking sheet as well. Keep it aside.
Step 2 Prepare the batter for the lemon cake
Now, take a medium-sized mixing bowl and add caster sugar and butter. Using an electric beater, beat the mixture until it becomes fluffy and pale. Beat the eggs and add flour into this fluffy mixture and whisk well. Add lemon zest and milk. you will get a smooth thick batter for the lemon cake.
Step 3 Bake the cake and cut it horizontally making layers
Pour the batter into the prepared greased loaf tin and throw it in the oven. Bake the cake for 45 minutes. After the cake is baked, stab the cake bread with a toothpick and take it out. If the toothpick comes out clean, it means your cake is perfectly baked. Remove the tin from the oven and place it on a wire rack to cool. After the cake is completely cool, using a knife, cut the cake bread horizontally making 2 or 3 layers.
Step 4 Place cream and raspberry between each layer
Now, in a bowl, whisk together a tablespoon of sugar and whipping cream. Divide the cream mixture into 2 separate bowls. Keep the second bowl aside. With the first bowl of cream, spread the sweet cream mixture over the surface of each layer and place whole raspberries on the top of the cream. Repeat the same for all the layers. In other words, sandwich cream and raspberries between each layer of the cake.
Step 5 Decorate your cake with cream and raspberry syrup
After the layers have been formed, take the other bowl full of cream (Step4) and spoon it inside an icing cone. Beautify your cake by making different designs with the icing. Make your cake even more interesting and delicious by swirling the raspberry syrup over the cake surface in whatever design you like. You are all set with this delight.