Lemon Raspberry Layer Cake
Elegant Lemon Raspberry Layer Cake
Ingredients:
Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup buttermilk
Raspberry Filling:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Lemon Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2-3 tablespoons heavy cream
Garnish:
Fresh raspberries
Lemon slices
Lemon zest
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Add the lemon juice to the buttermilk. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
For the raspberry filling, combine the raspberries, granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5 minutes. Remove from heat and let cool completely.
For the lemon buttercream frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Beat in the lemon juice, lemon zest, and enough heavy cream to reach a spreadable consistency.
To assemble the cake, place one cake layer on a serving plate. Spread half of the raspberry filling over the top. Repeat with the second cake layer and remaining filling. Top with the third cake layer. Frost the top and sides of the cake with the lemon buttercream frosting.
Garnish with fresh raspberries, lemon slices, and lemon zest. Refrigerate for at least 1 hour before serving.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 2 hours
Kcal: 550 kcal | Servings: 12 servings
