Lemon Raspberry Layer Cake

As its a celebration i have decided to add an extra layer. This lemon raspberry cake is made up of three thick layers that are infused with lemon and filled and frosted with a creamy raspberry buttercream. Repeat with remaining layers.

Olivia Luz

Lightly soak the cake with the simple syrup whiskey mixture. Lemon cake 1 cupsgranulated sugar cupunsalted butter room temperature 1 tspvanilla extract cupsour cream 1 tbsplemon zest 6egg whites 2 cupsall purpose flour 4 tspbaking powder tspsalt cupmilk cupwater. The layers are sandwiched together with a layer of raspberry jam and lemon buttercream. This lemon and raspberry layer cake is basically a pimped up victoria sandwich. The raspberry tends to sink to the bottom so i leave all the good stuff at the top to keep it as suspended in the batter as possible.

Deliciously light moist and fluffy. Topped with buttercream swirls fresh raspberries and lemon slices this is the perfect spring summer dessert to serve to a crowd. Tangy lemon raspberry cake is a moist lemon cake loaded with fresh tangy raspberries. Lemon raspberry layer cake is. It s the perfect balance are sweetness with the tart raspberries and lemons.

To make this moist lemon cake into a raspberry lemon cake i mix up my lemon batter as usual and then before baking i swirl in some dollops of raspberry filling and sprinkle in some fresh raspberries. 12 ounces 340 grams about 2 3 4 heaping cups raspberries thawed if frozen cup 150 grams granulated sugar 1 cups 360 milliliters heavy cream lemon zest or sprinkles for finishing optional. Place one layer of cake on a cake board. Spread a think layer of raspberry jam followed by a layer of buttercream about half the size of the cake. In between each layer of cake is mascarpone whipped cream and a lemon curd.

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This cake is so refreshing and you ll savor every bite. For the cake itself i ve used a classic victoria sandwich mixture flavoured with lemon zest and juice. Ingredientssend grocery list lemon cake 2 1 4 cups 271 g all purpose flour 2 1 2 teaspoons 10 g baking powder 1 2 teaspoon 2 g fine sea salt 1 cup 226 g unsalted butter at room temperature 1 3 4 cups 347 g sugar divided zest of 2 lemons 1 teaspoon 5 g vanilla extract 1 4 teaspoon 1 g. This cake is so refreshing and you ll savor every bite. To make this moist lemon cake into a raspberry lemon cake i mix up my lemon batter as usual and then before baking i swirl in some dollops of raspberry filling and sprinkle in some fresh raspberries.

Ingredientssend grocery list lemon cake 2 1 4 cups 271 g all purpose flour 2 1 2 teaspoons 10 g baking powder 1 2 teaspoon 2 g fine sea salt 1 cup 226 g unsalted butter at room temperature 1 3 4 cups 347 g sugar divided zest of 2 lemons 1 teaspoon 5 g vanilla extract 1 4 teaspoon 1 g. Deliciously light moist and fluffy. Lightly soak the cake with the simple syrup whiskey mixture.