Lemon Raspberry Wedding Cake

Ingredients 1 cup 2 sticks or 8 ounces unsalted butter at room temperature 1 and 1 2 cups granulated sugar 1 4 light brown sugar packed 1 tablespoon lemon zest 1 2 teaspoon pure lemon extract optional 1 teaspoon vanilla extract 4 large eggs at room temperature 2 and 1 2 cups cake flour 1 and. Top with thin layer of raspberry glaze. Baking powder 1 tsp.

Olivia Luz

Moist and velvety it s one of the best cakes on the planet. Enjoy the videos and music you love upload original content and share it all with friends family and the world on youtube. Lemon cake nonstick vegetable oil spray 3 cups cake flour 1 tbsp. Place remaining cake layers top side up on matching bottom layer. For lemon curd in a heavy saucepan beat eggs and sugar.

This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake and the yummy bites of raspberries. Refrigerate 30 minutes or until set. Cook and stir over medium low heat for 15 minutes or until mixture is thickened and reaches 160. I have only been to three weddings in my entire life and one of them was my own. Spread with thin smooth layer of frosting.

There we were in this tiny church with my mother in law chasing my toddler up and down the aisles. This raspberry almond wedding cake can be enjoyed on any special occasion. Cool for 10 minutes. Ingredients 3 batches fluffy white cake 1 batch lemon curd 9 cups 36 ounces fresh raspberries or 3 12 ounce bags frozen raspberries thawed and drained 3 batches meringue buttercream. Cool cakes in pans on racks 5 minutes and invert onto racks.

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Stir in the lemon juice butter and lemon zest. Filled with alternating layers of raspberry buttercream and home made lemon curd the cake is only made more elegant with the classic ruffle finish and crown of delicious raspberries. Our moist and delicious vanilla cake is the perfect base for the addition of fresh raspberries and lemon zest. Spread so frosting is smooth. Bake 6 inch cake in middle of oven 30 to 35 minutes and 8 inch cake 35 to 40 minutes or until a tester comes out clean.

Place1 8 inch layer on 8 inch cake cardboard round bottom side up. Frost sides and top of each cake. The cake is frosted and filled with my go to easy buttercream frosting topped with more raspberry filling for the drip. In the interest of full disclosure my son was 18 months old at my wedding. Kosher salt 2 cups sugar 2 lemons zest finely grated about 2 tbsp and juiced about cup 1 cup 2 sticks unsalted butter cut into pieces room temperature 4 large eggs room temperature 4 large egg.

Kosher salt 2 cups sugar 2 lemons zest finely grated about 2 tbsp and juiced about cup 1 cup 2 sticks unsalted butter cut into pieces room temperature 4 large eggs room temperature 4 large egg. Place1 8 inch layer on 8 inch cake cardboard round bottom side up. Stir in the lemon juice butter and lemon zest. There we were in this tiny church with my mother in law chasing my toddler up and down the aisles. This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake and the yummy bites of raspberries.

In the interest of full disclosure my son was 18 months old at my wedding. Moist and velvety it s one of the best cakes on the planet.