Raspberry Lemonade Cake

This raspberry lemonade cake is inspired by Christina Tosi's Momofuku Milk Bar recipes and it's rich, fragrant and looks stunning. Absolutely perfect!

Raspberry Lemonade Cake

Vanilla Cake:
  1. 225 butter, softened
  2. 280g white sugar
  3. 3 eggs
  4. 125ml buttermilk
  5. 125ml vegetable oil (sunflower or canola oil)
  6. 1 teaspoon vanilla extract
  7. 210g all-purpose flour
  8. 1½ teaspoons baking powder
  9. ¼ teaspoon salt

Raspberry Sauce:
  1. 200g raspberries
  2. 100g white sugar
  3. 1 tablespoon pectin powder
  4. Liquid Cheesecake:
  5. 225g cream cheese, softened
  6. 80g sugar
  7. 1 tablespoon cornstarch
  8. 2 tablespoons whole milk
  9. 1 egg
  10. 1 teaspoon vanilla extract

Lemon Curd:
  1. 5 egg yolks
  2. 90ml lemon juice
  3. Zest from 2 lemons
  4. 100g butter, cubed
  5. 200g white sugar
  6. 1 pinch salt
  7. Milk Crumbs
  8. 45g milk powder
  9. 30g all-purpose flour
  10. 30g cornstarch
  11. 10g white sugar
  12. ¼ teaspoon salt
  13. 70g butter, melted
  14. 15g milk powder
  15. 70g white chocolate, melted and cooled

Vanilla Cake:
  • Pre-heat your oven to 350F - 180C and line a rectangle pan with baking paper. Ideally, the pan has around 35x25cm or a similar size. Place aside.
  • Sift the flour with salt and baking powder and place aside.
  • Mix the butter with sugar in a bowl for 3 minutes until creamy and pale.
  • Add the eggs, one by one, and mix well after each addition.
  • While mixing at medium speed, slowly pour in the buttermilk, followed by the vegetable oil and vanilla then turn the mixer on high speed and mix for 6 minutes until double in volume.
  • Fold in the flour then spoon the batter in your prepared pan.
  • Bake for about 25-30 minutes until golden brown and the cake springs back if pushed slightly on its surface.
  • Remove from the oven and allow to cool aside.
Raspberry Sauce:
  • Puree the raspberry then pass it through a fine sieve to remove the seeds.
  • mix the raspberry puree with the sugar and pectin powder in a saucepan and place over low heat.
  • Bring to a boil and cook for 5 minutes then remove from heat and allow to cool completely.
  • Liquid Cheesecake:
  • Line a small baking pan with baking paper and grease it with butter. Place aside.
  • Mix the cream cheese with sugar for 2 minutes.
  • In a small bowl, combine the eggs with cornstarch, milk, salt and vanilla and mix well.
  • Slowly pour the egg mix over the cream cheese, mixing well.
  • Spoon the cheesecake in the prepared pan then place the pan in a bigger one. Pour hot water in the bigger pan and place in the pre-heated oven at 350F for 20 minutes. You don't need to cook this cheesecake down, the center is supposed to still be jiggly and the sides shouldn't turn brown at all. This cheesecake will be used as frosting and spread between the layers of the cake.
  • Allow to cool in the pan.
Lemon Curd:
  • Combine all the ingredients in a heatproof bowl and place over a hot water bath.
  • Cook for 20 minutes, whisking all the time, until the curd begins to thicken.
  • Remove from heat when done and pass through a fine sieve to remove the zest which turns bitter otherwise.
  • Allow to cool completely.