Looking for a last-minute treat for mum this Mother’s Day? Whip up our raspberry and lemon cake in no time thanks to Edmonds Vanilla Cupcake Mix that makes baking from scratch simple and super delicious!
1 packet Edmonds Vanilla Cupcakes (410g)
60g butter, softened
2 eggs (size 6)
½ cup milk (125ml)
Zest of 1 medium lemon
1 cup fresh or frozen raspberries (135g)
80g butter, softened
2 tsp milk (10ml)
250ml thickened cream
⅓ cup lemon curd (80g)
Fresh, frozen or freeze dried raspberries (approximately 1 handful)
• For nice clean slices, chill decorated cake for 1/2 hour before slicing and serving.
• Easier option for decorating: spread rather than pipe icing on top of cake, drizzle with lemon curd and sprinkle with raspberries.
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