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Raspberry Lemon Layer Cake

Ingredients 

FOR THE CAKE:

  • 4 cups cake flour
  • 4 teaspoons baking powder
  • 2 teaspoon salt
  • 1 cup butter softened
  • 2 1/2 cups white sugar
  • 6 large eggs
  • 2 teaspoon vanilla extract
  • 1 1/2 cup milk
  • 1/2 cup lemon juice
  • zest of two lemons

FOR THE FILLING:

  • 3/4 cup lemon curd

FOR THE FROSTING:

  • 1 cup salted butter (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup raspberry jam or preserves
  • 4 cups powdered sugar
  • 1-2 tablespoons heavy cream (if needed)

Instructions 

  • Preheat the oven to 350 degrees F. Grease and flour two 9-inch round pans.

FOR THE CAKE:

  • Cream the butter and sugar together until smooth, and beat in the eggs one at a time. Stir in the vanilla. Add the flour, baking powder, and salt along with the milk, lemon juice and lemon zest, mixing until just combined.
  • Pour the batter equally into prepared pans, and bake for 35 minutes or until a toothpick inserted in the center comes out clean. After the cakes cool for 10 minutes, turn them over onto a wire rack to finish cooling.

FOR THE FROSTING:

  • In a stand mixer, mix the butter on medium speed for about two minutes or it turns white in color.
  • Add the vanilla and raspberry preserves. Mix well, slowly mixing in the powdered sugar.
  • Beat on low speed for 2-3 minutes, adding heavy cream a tablespoon at a time if the buttercream is too thick to spread.

TO ASSEMBLE:

  • Place one cake layer on a cake plate. Pipe a ring of frosting around the outer top edge of the cake. This is to hold the lemon curd in place.
  • Spoon the lemon curd on top of the cake inside the frosting ring. Spread it out carefully.
  • Place the second cake layer on top.
  • Frost the outside of the cake with the raspberry buttercream. You can add as little or as much frosting as you want.
  • To decorate, use leftover icing to pipe flowers on the top using tip 1M or use fresh berries to decorate.
  • Store at room temperature for up to 24 hours, or store in an airtight container in the fridge.

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