It’s Sunday and an early afternoon brunch awaits, this is the best and really only kind of brunch that should exist on a Sunday. After a stressful week, the weekend sleep-in is the only cure before another week of early get-ups and long office hours rolls around again.
Can I be honest and say Sunday’s are my late get up and long breakfast kind of days and if they aren’t like that I’m grumpy for the week. It’s like they are the reset my body needs to just slow down for a few minutes. They’re the only day in the week where pancakes or a bread pudding is considered a viable option with time a little looser than any other day. Today’s brunch will be made by a fellow foodie so I know we are in for a treat with whatever she has whipped together.
Another beautiful Sunday activity is baking and this cake is perfect to whittle away some relaxing hours and finish your weekend with a slice of this beautiful raspberry cake that I have tried to perfect the last two springs. Raspberries are bright little bundles of sweet tartness so the lemon seemed only too natural to pair it with.
What are your Sunday plans? Have a grand Sunday, no matter what you do.
Raspberry Lemon Frosted Cake
Recipe by Roamingtaste
125 grams/4.4 ounces butter, room temperature
1/3 cup superfine/caster sugar
1/3 cup brown sugar
1 teaspoons vanilla extract
2/3 cup buttermilk
250 grams/1/2 pound raspberries
2 cups flour
1/2 teaspoons baking powder
1 teaspoon baking soda
30 grams/1 ounces butter, softened
3 tablespoons lemon juice
1 lemon zest, finely chopped
1 tablespoon lemon curd
3 tablespoons cream
Place greaseproof paper over the base of a springform cake tin and grease the remainder of the tin. Preheat the oven to 180ºC/350F.
Cream the butter and sugar in a bowl until well combined. Add the eggs and mix until well combined and smooth. Add the vanilla extract and buttermilk and mix until combined.
Add in the raspberries and beat on medium until they are well incorporated and broken.
In a separate bowl combine the flour, baking powder and baking soda and add to the raspberry mixture. Fold in until just combined.
Pour into the cake tin and tap the bubbles out.
Bake for 45 minutes or until a skewer comes out clean and it is lightly browned.
Remove and allow to cool in the tin for 5 minutes than remove from the tin on a cooling rack.
Meanwhile, place the butter, lemon juice, zest, curd and cream in a bowl and beat until smooth, adding more cream and juice if necessary (you want the icing to be quite thick).
Spread the frosting on the warm cake evenly.
Slice and serve.