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Lemon Sandwiches With Raspbrries and Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

By Tessa Kiros - A beautiful lemon loaf cake cut into slices. One slice spread with cream topped off with raspberries and then another slice of cake placed on top. Eaten as sandwiches. Magnificent, what more can I say but enjoy!

By Tessa Kiros - A beautiful lemon loaf cake cut into slices. One slice spread with cream topped off with raspberries and then another slice of cake placed on top. Eaten as sandwiches. Magnificent, what more can I say but enjoy!

Ingredients

Serves: 4-6

Metric Cups

For the Sandwiches

  • 250 grams butter (softened)
  • 280 grams caster sugar
  • 3 medium eggs
  • 310 grams plain flour
  • 1½ teaspoons baking powder
  • 1 lemon (finely grated zest and juice)
  • 185 millilitres single cream
  • 1 teaspoon vanilla extract

For the Filling

  • 100 millilitres whipping cream
  • 2 teaspoons icing sugar
  • 100 grams greek yoghurt
  • 100 grams raspberries (halved)
  • 1 sprinkling of icing sugar (for dusting)

For the Sandwiches

  • 9 ounces butter (softened)
  • 10 ounces superfine sugar
  • 3 medium eggs
  • 11 ounces all-purpose flour
  • 1½ teaspoons baking powder
  • 1 lemon (finely grated zest and juice)
  • 6½ fluid ounce heavy cream
  • 1 teaspoon vanilla extract

For the Filling

  • 3½ fluid ounce heavy cream
  • 2 teaspoons confectioners' sugar
  • 4 ounces greek yoghurt
  • 4 ounces raspberries (halved)
  • 1 sprinkling of confectioners' sugar (for dusting)

Method

Lemon Sandwiches With Raspbrries and Cream is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 170°C. Butter and flour a 30 x 11cm loaf tin.
  • To make the lemon sandwiches; cream the butter and sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder; then add the lemon zest, lemon juice, cream and vanilla, whisking well to a smooth batter.
  • Spoon into the loaf tin and bake for about 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean. If the top looks like it's getting too brown before the cooking time is up, cover it with foil.
  • Remove from the oven and leave to cool.
  • To make the filling, whisk the cream and icing sugar together until the cream holds peaks, and then fold in the yoghurt.
  • Cut the cake like a loaf of bread into slices about 5mm thick. Spread half the slices with the cream mixture and then top with the raspberries and the rest of the cake slices to make sandwiches.
  • Dust with icing sugar to serve.
  • Preheat the oven to 170°C. Butter and flour a 30 x 11cm loaf tin.
  • To make the lemon sandwiches; cream the butter and sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder; then add the lemon zest, lemon juice, cream and vanilla, whisking well to a smooth batter.
  • Spoon into the loaf tin and bake for about 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean. If the top looks like it's getting too brown before the cooking time is up, cover it with foil.
  • Remove from the oven and leave to cool.
  • To make the filling, whisk the cream and confectioners' sugar together until the cream holds peaks, and then fold in the yoghurt.
  • Cut the cake like a loaf of bread into slices about 5mm thick. Spread half the slices with the cream mixture and then top with the raspberries and the rest of the cake slices to make sandwiches.
  • Dust with confectioners' sugar to serve.
  • Tell us what you think