This cake is the taste of summer! I first made it for my sister Meredith’s birthday in mid November but didn’t get a chance to photograph it to share with you, it has been requested several times since then and I have been happy to make it. This was my sweet contribution to our High Tea Picnic. Don’t you just love the bunting Melissa made for the top of the cake?! I think it’s gorgeous!
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1½ – 2 cups raspberries
250 grams sour cream
½ cup milk
zest of 1 medium sized lemon
225 grams butter, room temperature
1½ cups sugar
1½ teaspoons vanilla paste
Cream Cheese Frosting
250 grams cream cheese
50 grams butter
2 - 2½ cups icing sugar
Pre-heat your oven to 180°C and grease and line two 23cm round cake tins.
Sift flour, baking powder and salt into a large bowl and set aside.
In a smaller bowl combine milk, sour cream and lemon zest and set aside.
In the bowl of your mixer beat butter and sugar until it is light and fluffy.
Add eggs one at a time combining well after each addition. Add the vanilla paste before you add the last egg.
Mix in flour mixture alternating with milk mixture, starting and ending with flour mixture.
Gently fold in raspberries.
Divide mixture evenly between your cake pans and cook in your pre-heated oven for about 25-30 minutes or until the top starts to turn a golden brown colour and a skewer can be removed cleanly.
Remove from oven and place pans on cooling racks for about 20 minutes before turning the cakes out to cool completely.
Once completely cool place cream cheese frosting between the layers and on top.
To make the cream cheese frosting mix cream cheese and butter until light and fluffy. Add icing sugar gradually one cup to start with and then half a cup at a time. Add vanilla and mix to combine.
*** If using frozen raspberries thaw first and coat with a dusting of flour before adding them to your mix.