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 ½ 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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