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!
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
- Nonstick skillet
- Pitcher
- Kitchen scale
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Grater
- Chef's knife
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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