The challenge is to bake cakes sold by Starbucks with much less ingredients but more flavour! My first challenge was to bake a raspberry swirl pound cake.
225 gr granulated sugar
225 gr butter
50 ml buttermilk
4 large eggs
275 gr flour
2 teaspoon of baking soda
2 lemon zest (the lemons won’t go to waste, we will need them for the frosting)
For the frosting
juice of 2 lemons
150 gr icing sugar
Preheat the oven to 180 degree C / 350 F.
Beat the butter and sugar until creamy. Mix in the eggs, one at a time. Then fold in the buttermilk and the lemon zest.
Sift the flour and the baking soda into a bowl. Add the flour mix slowly into the egg mix. Beat them together.
Cover a cake tin with greaseproof paper. Pour the batter into the cake tin.
Bake for 45 Minutes then cool in the cake tin for 15 minutes. Mix the frosting ingredients together and pour it on the cake.