Lemon Cake Sandwich - Tessa Kiros Recipe
Moist and tender lemon cake slices sandwich between a yogurt whipped cream and raspberries that make for the simplest lemon cake sandwich dessert, a perfect summer tea cake recipe.
Equipment
- Mixing bowls
- Electric beater/planetary mixer
- Rubber spatula
- 9 inch loaf tin
- Baking paper
Ingredients
Lemon cake -
- 225 gm butter
- 225 gm castor sugar
- 3 eggs
- 310 gm all purpose flour
- 1 1/2 tsp baking powder
- Pinch of salt
- 1 lemon zest & juice
- 140 ml single cream
- 45 ml yogurt
- 1 tsp vanilla
Cream filling -
- 100 ml whipped cream
- 1 tsp icing sugar
- 50 gm thick yogurt
- 1 tsp vanilla
Serve with -
- Frozen raspberries
Instructions
Lemon cake -
- Preheat the oven to 170℃ and line a 9 inch loaf tin with baking paper and set aside.
- In a large mixing bowl add the butter and castor sugar, beat until pale and creamy around 2-3 minutes.
- Add the eggs one at a time and beat well.
- Sift in the flour, baking powder, salt. Add the lemon zest, lemon juice, cream and vanilla. Mix together until smooth.
- I like to finish mixing the batter with my rubber spatula. Pour the batter into the tin and bake for 1 hour until a tooth pick inserted into the center comes out clean.
- Allow it cool on a wire rack before removing from the tin and slicing.
Cream filling -
- In a mixing bowl add the whipping cream, castor sugar and beat until soft peaks.
- Add the yogurt, vanilla and beat until stiff peaks. Store in the fridge until needed.
Assembly -
- Once the lemon cake is cooled, remove it from the tin and slice the cake.
- Take two slices and dollop 3 teaspoons worth of the cream onto one slice, add frozen raspberries and cover with the other slice of lemon cake. Serve it immediately.
Notes
- Allow the cake to cool completely before slicing and assembling.
- To make the cream filling make sure the whipping cream and yogurt are fridge cold when beating or else it wont form stiff peaks.
- You can use fresh raspberries if you prefer or any other berries of your choice.