Waitrose Lemon Cake with Raspberries & Cream
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
100g unsalted butter, softened, plus extra for greasing
150g Waitrose Golden Caster Sugar, plus 2 tbsp
2 large Waitrose British Blacktail free range eggs, lightly beaten
150g self-raising flour
3 tbsp whole milk
Finely grated zest of 2 lemons
½ x 300ml tub essential Waitrose Whipping Cream
250g fresh essential Waitrose British Raspberries
- Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. In a bowl, use an electric beater to cream together the butter and caster sugar for 3-4 minutes until pale and fluffy. Beat in the eggs, then sift in the flour and mix well to combine. Stir in the milk and lemon zest.
- Spoon the mixture into the prepared loaf tin and bake for about 45 minutes until a skewer inserted into the centre of the cake comes out clean. Carefully lift out of the tin and leave to cool on a wire rack.
- When the cake is cooled completely, use a bread knife to cut it horizontally into 3 layers. Whisk together the whipping cream and 1 tbsp sugar.
- Spread half of the cream between each of the layers and scatter with raspberries. Sprinkle the top of the cake with the remaining 1 tbsp sugar and decorate with raspberries. Carefully slice and serve.
Use a serrated or bread knife to slice cleanly through the cake for neat servings.« Previous Page