Just desserts
Jan 29, 2020
4 minutes
Lemon cake with raspberry buttercream
SERVES 12
250g unsalted butter, at room temperature
360g caster sugar
2 teaspoons vanilla bean paste
4 large eggs, at room temperature
250ml buttermilk finely grated zest and juice of 2 lemons
750g self-raising flour
50g freeze-dried raspberries
RASPBERRY BUTTERCREAM
250g fresh raspberries
2 teaspoons lemon juice
2 tablespoons caster sugar
350g unsalted butter, at room temperature
2 teaspoons vanilla bean paste
500g icing sugar, sifted
FILLING
400g full-fat ricotta, at room temperature
400g mascarpone, at room temperature
1.2 litres thickened cream, plus
3 tablespoons extra
1 tablespoon vanilla bean paste
250g fresh raspberries
Preheat the oven to 180°C. Grease and line two 22cm springform tins with
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