Ingredientes para Raspberry Lemon Spring Easter Cake
- Caster Sugar
- 1 cup (2 sticks) unsalted butter, softened
- Almond Essence
- 4 large eggs
- Ground Almonds
- Self Raising Flour
- Lemons, Zest Of
- Icing Sugar
- ¼ cup fresh lemon juice
- Double Cream
- Lemon Curd
- 1 cup fresh raspberries
- Yellow Food Coloring
- Chocolate Egg
- Fresh Edible Flower
- Strawberry
- Rose Petal
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Cómo preparar Raspberry Lemon Spring Easter Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the raspberries and lemon zest.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides. Garnish with fresh raspberries and lemon zest (optional).
- Enjoy your delightful Raspberry Lemon Spring Easter Cake!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
385g
Fat
164g
Carbs
47g
