lemon and raspberry three-milk cake
- 180g unsalted butter, chopped and softened
- 1 cup (220g) caster (superfine) sugar
- 2 tablespoons vanilla extract
- 1 tablespoon finely grated lemon rind
- 5 eggs
- 1½ cups (220g) self-raising (self-rising) flour
- 1⅓ cups (330ml) milk
- 265g sweetened condensed milk
- 2/3 cup (160ml) buttermilk
- 250g fresh or frozen raspberries
- 1½ tablespoons caster (superfine) sugar, extra
- 1½ cups (375ml) single (pouring) cream, whipped
- freeze-dried raspberries, crushed to serve
- Preheat oven to 160°C (325°F). Lightly grease a 20cm round cake tin. Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Add 1 tablespoon of the vanilla and the lemon rind and beat to combine. Add the eggs, 1 at a time, beating well after each addition. Gradually add the flour and beat until just combined. Spoon the mixture into the tin and bake for 40 - 45 minutes or until cooked when tested with a skewer. Use the skewer to make holes all over the cake, pushing it three-quarters of the way to the base. Refrigerate to cool completely in the tin.
- Place the milk, condensed milk, buttermilk and the remaining 1 tablespoon of vanilla in a large jug and whisk well to combine. With the cake still in the tin, pour the milk mixture over the cake and refrigerate for 2 hours or until the milk mixture is absorbed.
- Place the fresh raspberries and extra sugar in a large non-stick frying pan over high heat. Cook, stirring, for 6–8 minutes or until thickened. Set aside to cool completely.
- Top the cake with the raspberry jam, the cream and crushed freeze-dried raspberries. Slice to serve. Serves 8–10
donna hay team
Hi Adrienne, it is best to serve it in the pan as there will be some excess milk at the bottom of the dish. However if you would like to serve it on a plate, choose one with a lip to avoid spills. We would suggest you turn the cake out before adding the layer of cream and raspberries on top. The dh team
This may be a dumb question - at what point do you remove the cake from the pan or do you serve it in the pan as shown in the photograph?