Baking: Lemon, Raspberry and Sour cream cake

19/10/14

To me this cake sings of spring, with the adorable stain of red raspberry on the top. The lemon and raspberry match well together, with the sour cream ensuring it remains moist. Eat on its own, eat with a cup of tea, eat with raspberry lemonade!

This has to be one of the easiest cakes I have ever had the pleasure to make. It follows the same basic principles as a tea cake. This is a good cake to teach others the technique of "creaming". It has an advantage over tea cake, in that it's much more delicious.

This adorable cake tin is currently selling at Aldi for under $10, and I just desperately wanted to try it out. It turns out this cake tin is the perfect size for a small afternoon tea treat. It will definitely see plenty of action in the future.

I followed the basic recipe from SBS food online, but I cut down on the sugar, added more lemon rind, changed the tin size, and so adjusted the baking temperature.

Lemon, Raspberry and Sour cream cake
Serving size: 18cm Bundt tin or 20cm round cake tin
Prep time: 15 mins
Cooking time: 40mins

Ingredients:
- 125g soft butter
- Rind of 2 lemons
- 2 tablespoons of lemon juice
- 100g sour cream
- 150g caster sugar
- 3 medium eggs at room temp.
- 50g frozen berries
- 150g (1cup) plain flour
- 60g self-raising flour

Process:
1. Preheat oven to 150 degrees celsius, and grease 18cm bundt tin with butter or canola oil
2. Cream butter and caster sugar together with electric mixer until pale yellow
3. Add one egg at a time, make sure to mix with electric mixer between each egg addition
4. Stir in lemon rind and juice with a wooden spoon
5. Shift the two flours together. Add a third of the flour mixture at a time, alternating with a third of the sour cream, folding ingredients into the batter between each addition.
6. Mix frozen berries with two teaspoons of caster sugar, add berries to the bottom of the bundt tin
7. Bake for 40mins at 160 degrees celsius, test at 35mins with a skewer to see if it's done (comes out clean then it's done, if comes out dirty it still requires another 10mins)
8. Leave to cool down completely before attempting to remove.
9. Remove from tin and eat! Feel free to dust with icing sugar or top with a cake glaze if desired.