RECIPE

Bring family together this Easter with our Raspberry Lemonade Cake, created for us by Charlotte Firth @acupofteaandcake.

This beautifully moist cake is bursting with fresh raspberries and zesty lemon, fills the kitchen with the sweet scent of spring. Topped with a tangy lemon glaze and a sprinkle of delicate raspberries, it’s a showstopper for the Easter table and served to perfection with a Honeybourne Bright, Cake Serving Set.

As everyone gathers, laughter fills the air, and the first bite delivers the perfect balance of tart and sweet. A true celebration of the season, this cake is more than a dessert - it’s a tradition in the making.  

Happy Easter

INGREDIENTS:

METHOD:

1. 1. Preheat the oven to 170° C/340° F and butter a deep, loose-bottomed cake tin 7 inches in diameter. Line the base and sides with baking parchment.

   2. Beat the butter and caster sugar together in a stand mixer, or using an electric whisk until pale, fluffy and smooth. Crack in the eggs one at a time, beating well after each addition, then stir in the lemon zest. 

   3. Sift the flour into your wet mixture, along with the baking powder. Using a rubber spatula, gently fold the dry ingredients in. Then add the yoghurt and fold in until well incorporated and your batter is even in colour.

   4. Spoon the mixture into the lined tin, smoothing the top with a palette knife or spatula. Bake in the centre of the oven for 50-55 minutes, or until golden brown on top and firm to the touch. 

   5. While your cake bakes, make the glaze. Juice one of your already zested lemons and place the juice in a small bowl with 3 tbsp of icing sugar (sifted). Mix well.

   6. Once the cake has baked, remove from the oven and cool in the tin for 10 minutes before pouring the ‘lemonade’ glaze over the top. Leave to cool for another 20 minutes before turning out onto a wire rack to cool completely. 

1. Beat your butter in a stand mixer fitted with a paddle attachment, or using an electric whisk until soft, smooth and fluffy. 

2. Add the icing sugar in two parts, mixing well after each addition. Add in the cordial and mix again. You want the icing to be easy to spread, so if it’s still a little stiff, add a little lemon juice from one of your earlier zested lemons.
Tip: If you want a pinker icing, add a little pink or red food colouring and beat well.

3. Fit a piping bag with a circular nozzle and add two-thirds of the icing to the bag. Set aside. 

1. Using a sharp knife, or wire cake leveller, divide your cake into thirds horizontally.

2. Place the bottom third on a cake stand and pipe a circle of icing around the edges of the cake. 

3. Fill with 90g raspberry jam, then smooth to the edges using the back of a spoon.

4. Add 90g lemon curd on top, and smooth to the edges using the back of a spoon.

5. Place the middle cake layer on top and repeat, finishing with the top third of the cake. 

6. Now it’s time to crumb coat your cake. Pipe lines of buttercream around the cake and on top, then use a palette knife to spread it out across the cake – you can go from top to bottom or bottom to top, whatever feels best for you. Make sure the cake is completely covered.

7. Now you need to neaten up the cake; place your scraper so it is only just touching the edge of the cake and carefully pull it all the way around the cake to get a uniform finish. You don’t want to remove lots of the buttercream here, just even it out. To finish, use your palette knife to remove any excess off the top by bringing it from the edge to the middle. It doesn’t have to look perfect as you will be covering it up with another layer.  Refrigerate for 30 minutes.

8. With the remaining third of the icing, use a palette knife to ice the top and sides so the colour is uniform all the way around. Use a scraper to neaten the edges and top.

9. Top the cake with a circle of raspberries and serve immediately.

NOTES: Will keep in an airtight container for up to four days, or in the freezer for up to a month.