Lemon And Raspberry Three Milk Cake
This lemon and raspberry version of the Donna Hay milk cake is decadent, delicious and possibly the best dessert you will ever eat!
Keywords
- milk cake
- moist cake
- donna hay
- recipe
- lemon
- raspberry
- cake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Stand mixer
- Cake pan
- Skewer
- Oven
- Stove
- Nonstick skillet
- Pitcher
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 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
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