lemon and raspberry three-milk cake

  • 270g unsalted butter, chopped and softened
  • 1½ cups (330g) caster (superfine) sugar, plus ¼ cup (55g), extra
  • 2 tablespoons vanilla extract
  • 2 tablespoons finely grated lemon rind
  • 7 eggs
  • 2¼ cups (330g) self-raising (self-rising) flour
  • 3 cups (750ml) milk
  • 395g can sweetened condensed milk
  • 1 cup (250ml) buttermilk
  • 375g raspberries
  • 2½ cups (625ml) single (pouring) cream, whisked to soft peaks
  • freeze-dried raspberries, crushed, to serve 
  1. Preheat oven to 160°C (325°F). Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. 
  2. Add 1 tablespoon of the vanilla and lemon rind and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. 
  3. Gradually add the flour and beat until just combined. Spoon the mixture into a lightly greased 30cm (3-litre-capacity) round cake tin and bake for 45 minutes or until cooked when tested with a skewer. 
  4. Using the skewer, make holes all over the top of the cake and refrigerate to cool completely.
  5. While the cake is cooling, place the milk, condensed milk, buttermilk and remaining vanilla in a jug and mix well to combine. 
  6. Pour the milk mixture over the cake and refrigerate for a further 2 hours or until the mixture is absorbed. 
  7. Place the raspberries and extra sugar in a large non-stick frying pan over high heat. Cook for 6–8 minutes or until thickened. Set aside to cool completely. 
  8. Top the cake with the raspberries, cream and freeze-dried raspberries to serve. Serves 8–10.
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