Name: Lemon and Raspberry Rose Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: (Serves 8-12)
Cuisine: British
Ingredients: The Cake; 220g salted butter; 220g caster sugar; 250g self raising flour; 4 eggs; 80g lemon curd (homemade or shop bought); 40g raspberry coulis (made with 100g raspberries, 1tbsp water, 2tsp caster sugar, squeeze of lemon juice); half a cup raspberry jam – home made or shop bought; Lemon Curd Buttercream Icing; 1kg icing sugar; 200g salted butter; 1 tbsp water; 100g lemon curd; Equipment Needed; 1 x 8"/20cm cake pan; Cake Stand (non revolving), the serving stand will do perfectly; 1 offset spatula; 1 Wilton 2D OR 1M icing nozzle – see picture for the different results, I prefer 2D; 1 icing bag; tiny amount of red food colouring

Lemon and Raspberry Rose Cake

For a demonstration, check out my YouTube video here!

This Lemon and Raspberry Rose Cake has got a very summery taste and look about it with the tangy taste of lemon curd and the sweet delight of raspberry coulis working so well together and yet retaining their individual characters. Of course, you don’t have to decorate it with piped roses as I have, piping roses like this equals to a huge amount of icing which some people are not big fans of. However, you must agree with me when I say that the result is decidedly very fetching!

Usually, given the acidic additions of lemon curd and raspberries, bicarbonate soda would be the ideal leavening agent, but on the day that I was tinkering and came up with this, there was no sodium bicarb to be found anywhere in the house! With the curd and coulis made,what’s a woman to do? I must say that I am extremely pleased with the result.

For birthday cakes, I usually prefer using a simple buttercream icing that doesn’t need refrigerating and will last, and more importantly, egg free, as I’ve done here.

Please visit my Cake Decorating Page for more cakes and recipes.

Please visit the Icing and Filling Cake Page for more step by step instructions on how to ice and fill cakes.

Recipe for Raspberry Coulis here.

You will need an 8″ cake pan, greased and lined as required

sliced

Lemon and Raspberry Rose Cake

Rate this recipe

10 ratings

Prep Time:

30 minutes

Cook Time:

1 hour, 30 minutes

Total Time:

2 hours

Lemon and Raspberry Rose Cake, a beautiful, slightly tangy celebration cake. Decorated with a 2-tone lemon curd icing.

Author: Azlin Bloor

Yield: (Serves 8-12)

Category: Cakes

Cuisine: British

Ingredients

The Cake

220g salted butter
220g caster sugar
250g self raising flour
4 eggs
80g lemon curd (homemade or shop bought)
40g raspberry coulis (made with 100g raspberries, 1tbsp water, 2tsp caster sugar, squeeze of lemon juice)
half a cup raspberry jam – home made or shop bought

Lemon Curd Buttercream Icing

1kg icing sugar
200g salted butter
1 tbsp water
100g lemon curd

Equipment Needed

1 x 8"/20cm cake pan
Cake Stand (non revolving), the serving stand will do perfectly
1 offset spatula
1 Wilton 2D OR 1M icing nozzle – see picture for the different results, I prefer 2D
1 icing bag
tiny amount of red food colouring

Instructions

The Cake

Preheat oven to 160˚C/310˚F.
Make the raspberry coulis and leave aside to cool while you get the cake batter going.
In a mixer, cream the butter and sugar until smooth.
Add the eggs, one at a time, beating for a minute before each addition. If your cake batters have a tendency to curdle, just add a tsp of flour with each egg. As there are only 4 eggs here, a tsp will suffice. Big batches (10 eggs and above) would probably do better with 1 tbsp.
Fold in the flour, scraping down the sides, until just combined.
Using a wooden spoon, add the curd and the coulis, stir gently, with a light hand, again until just combined. Over stirring cake mixtures will give you a stiffer and denser cake. Don’t worry about streaks.
Pour in the cake pan and bake for 60-70 minutes until the edges are just coming away or a skewer inserted comes out clean.
Leave to cool completely on a wire rack.

The Lemon Curd Buttercream Icing

Place the butter in a bowl and beat until light and fluff, about a minute.
Add the icing sugar and beat until thoroughly combined and smooth. You’ll end up with a very pale cream mix.
Add the water and lemon curd and beat lightly to mix.
Divide the icing into 2 equal parts and lightly colour one half with the red food colouring.

Icing the Lemon and Raspberry Rose Cake

As there is an inordinate amount of icing to be applied, we’ll only fill the cake with jam.
Slice the cake and fill it with the raspberry jam.
Using the offset spatula, apply a layer of thin icing all over, thin in with a teaspoon of water if it doesn’t glide easily. This first coat is called the crumb coat as it literally flattens/smooths the crumbs and acts as a glue for the next layer, whether it’s the piped roses, another layer of buttercream or fondant. Leave aside to crust slightly, 5 minutes in this case is enough as you want it to be tacky enough for the roses to cling on to.
Fit the nozzle to the icing bag.
Fill the icing bag one different spoonful at a time, i.e., start with the cream coloured icing, followed by the pink/red icing, back to cream and so on. Which goes first doesn’t matter.
Take a deep breath (!), chill out, and start piping large roses that will cover the whole height of the cake. You want to start in the middle and go right around in one direction.
As you do the next rose, allow the edge to overlap it the one next to it slightly. This will reduce the amount of “empty space” that will need filling up.
When you are done with the side, start the top, in the same fashion as before, doing the outer circle, overlapping slightly again. When you’ve made a circle, you’ll just have one rose in the middle to do.
Fill any gaps with small swirls of icing.