Raspberry lemon cake
This raspberry lemon cake is the bright dessert you have been looking for! The sponge is moist and fragrant, the curd is surprising and the cream is velvety - now that is one perfect slice of cake!
Servings :10 slices
Ingredients
Sponge cake
- 210 g white granulated sugar
- 145 g butter (room temperature)
- Zest from 2 lemons
- 30 g lemon juice
- 150 g whole eggs
- 200 g white all-purpose flour
- 6 g baking powder
- 2 g salt
- 80 g fresh raspberry
Syrup
- 80 g white granulated sugar
- 40 g lemon juice
- 40 g water
- Zest from 1 lemon
Rosemary lemon curd
- 50 g butter
- 75 g white granulated sugar
- 100 g whole eggs
- 60 g lemon juice
- Zest from 1 lemon
- 1 rosemary sprig
- 0.3 g salt
Whipped mascarpone chantilly
- 150 g mascarpone
- 150 g heavy cream
- 55 g icing sugar (sifted)
- 5 g vanilla extract
Instructions
Sponge cake
- Mix the sugar and lemon zest to release the lemon flavors.
- Add the butter and mix in your stand mixer until pale and light, 4-6 minutes.
- Gradually add the eggs, mixing well after each addition.
- Fold in the dry ingredients, sifted together: flour, baking powder, salt.
- Add the lemon juice.
- Transfer the batter in a 21cm round cake pan. Level it well.
- Place the fresh raspberry on top.
- Bake at 160C for 35-40 minutes or until golden brown and, if you press gently in the center of the cake, it rises back.
- Cool it down then level it if needed.
Syrup
- Boil all the ingredients for 30 seconds.
- Set aside to cool completely then strain.
- Brush the sponge cake with the syrup several times until moist enough.
Lemon rosemary curd
- Combine all the ingredients in a small cooking pot.
- Place on low heat and cook until it reaches 82C.
- Take off the heat and strain right away to remove the rosemary and lemon zest as it might turn bitter.
- Blend with a hand blender to ensure a smooth cream.
- Cover with plastic wrap and place in the fridge for at least 6 hours.
- It is best made one day ahead.
Vanilla chantilly
- Mix all the ingredients in the bowl of your mixer.
- Whip until stiff and it holds its shape.
- Place in a piping bag fitted with a St. Honore nozzle.
- Decorate the cake with chantilly, dots of lemon curd and fresh raspberry.
Equipment
- Stand mixer
- 21cm diameter cake pan
- Plastic wrap
- Baking paper
- Whisk
- Spatulas
- Bowls
- Cooking stove
- Kitchen scale
- Baking oven
- Tray
- Sieve
- Hand blender
- Refrigerator
Notes
You can easily replace the rosemary with basil or mint. Feel free to experiment using lime instead of lemon for a different flavor.