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Mary Berry’s Lemon and Raspberry Cake screams summer. It mixes the zing of lemons with the sweetness of raspberries. The result is a perfect blend of flavors.
The recipe includes butter, sugar, lemon zest, vanilla extract, and eggs. You also need cake flour, baking powder, baking soda, and salt. Plus, add milk, sour cream, and fresh lemon juice.
Fresh or frozen raspberries are placed in the batter. Then, it’s baked until it’s a beautiful golden color. The final touch is a tangy lemon cream cheese frosting. It’s crowned with raspberry preserves, lemon slices, and more fresh raspberries.
Overall, this cake is moist and packed with flavor. It’s ideal for any summer gathering you have in mind.
To make Mary Berry’s Lemon and Raspberry Cake, gather up a list of needed ingredients. Here’s what you’ll need:
Ingredients | Amount |
---|---|
Unsalted Butter | 1 cup |
Granulated Sugar | 1 ¼ cups |
Light Brown Sugar | ¼ cup |
Lemon Zest | 2 tablespoons |
Lemon Extract (optional) | 1 teaspoon |
Vanilla Extract | 1 teaspoon |
Eggs | 3 large |
Cake Flour | 2 ½ cups |
Baking Powder | 1 ½ teaspoons |
Baking Soda | ½ teaspoon |
Salt | ½ teaspoon |
Whole Milk | 1 cup |
Full-Fat Sour Cream | ⅓ cup |
Fresh-Squeezed Lemon Juice | 2 tablespoons |
Fresh or Frozen Raspberries | 1 ½ cups |
All-Purpose Flour | 2 tablespoons |
Cream Cheese | 8 ounces |
Confectioners’ Sugar | 2 cups |
Fresh Lemon Juice | 2 tablespoons |
Lemon Zest | 1 tablespoon |
Sour Cream | ¼ cup |
Raspberry Preserves | ½ cup |
With the ingredients ready, it’s time to make the cake. Follow these simple steps:
You’ve finished making Mary Berry’s Lemon and Raspberry Cake. This delightful dessert combines zesty lemon, sweet raspberries, and a creamy frosting. It’s perfect for any gathering or celebration. Just watch how quickly it disappears!
Mary Berry’s Lemon and Raspberry Cake tastes best when it’s not too cold. Let it sit at room temperature for a while before serving. Doing this will make the lemon and raspberry taste really stand out.
This cake is perfect for many occasions. It’s great for a summer party, a birthday, or just as a treat. Pair it with tea or coffee for a lovely combo. Or, wow your guests with it as a dessert.
Have some cake left over? No problem! You can keep it in the fridge, covered, for up to 3 days. It’s a good choice for preparing in advance. Just remember to let it warm up to room temperature before serving again.
Lemon lovers, raspberry fans, this cake is for you. Give it a taste and spread the happiness. Share with your loved ones and enjoy!
Mary Berry’s Lemon and Raspberry Cake is a lovely summer dessert. It combines the zest of lemons and the sweetness of raspberries. This cake is perfect for the sunny days, with its fresh taste. Each bite feels like enjoying summer.
The cake has a lemon cream cheese frosting that pairs beautifully with the raspberries. It’s perfect for Mother’s Day, family gatherings, or as a sweet treat on a summer day. The mix of zesty lemon and sweet raspberry will make everyone happy.
Want to try making this amazing cake? Follow Mary Berry’s recipe for a dessert that will wow your loved ones. Share your delicious creations on social media with the hashtag #BakerByNature. Spread the word about the joy of Mary Berry’s Lemon and Raspberry Cake.
Yes, you can use fresh or frozen raspberries in the cake. Make sure to thaw the frozen raspberries. Also, drain any extra liquid before adding them to the batter.
You can use all-purpose flour instead of cake flour. It will make the cake slightly different in texture. Cake flour makes the cake softer and lighter.
Let the cake cool down before adding frosting. This might take 1 to 2 hours. It should be at room temperature.
Yes, you can prepare the cake in advance. After baking and frosting, keep it in the fridge. It’ll be good for up to 3 days.
Freezing the cake without frosting is okay. First, wrap it in plastic and then in foil. Thaw it in the fridge before adding frosting or serving.
You can skip the lemon cream cheese frosting if you want. Even without it, the cake is full of flavor. The cake will still be tasty.
You can use different fruits if you like. Lemon cake goes well with many fruits. Try blueberries, strawberries, or peaches. Adjust the recipe for the fruit you choose.
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