Lemon Raspberry Cake

5 from 1 vote

Lemon Raspberry Cake

This chilled lemon raspberry cake is a show-stopper dessert that uses fresh fruit for a punch of flavor and a classic combination.

Prep Time45

Cook Time23

Refrigerate30

Total Time1 38

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

Lemon Cake

2 cups sugar
zest of two lemons
1½ cups butter, softened
3 large eggs + 2 egg whites, at room temperature
1 teaspoon vanilla
2 tablespoons fresh lemon juice
3⅔ cups cake flour
1 teaspoon salt
2 teaspoons baking powder
¾ teaspoon baking soda
1½ cups buttermilk

Raspberry Buttercream

12 ounces fresh raspberries
1½ cups butter, softened
5½ cups powdered sugar
1-2 tablespoons cream or half and half
1 cup raspberry jam
fresh raspberries, for decorating

Instructions

Preheat the oven to 350°F. Line three 8-inch cake pans with parchment and spray with cooking spray.
In a large bowl or the bowl of a stand mixer, rub the lemon zest into the sugar until fragrant. Add the butter and beat until light and fluffy.
Add the eggs and egg whites, vanilla, and lemon juice, and mix until well blended.
In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, and mix just until combined.
Divide the batter evenly between the prepared pans and bake 23-26 minutes, until a toothpick inserted in the center comes out clean. Move to a cooling rack and cool completely before frosting.
To make the frosting, puree the raspberries using a blender or food processor. Strain the raspberries through a sieve to remove the seeds.
Add the butter to a large bowl or the bowl of a stand mixer, and beat until light and fluffy. Add the raspberry puree and powdered sugar, and mix until combined. Add cream as needed to make a smooth frosting. Beat on high speed until light and fluffy.
To assemble the cake, level each of the cake layers. Place a cake layer on a serving platter or cake stand and spread a ¼ inch thick layer of frosting over the top. Pipe a ring of frosting around the edges of the cake layer to hold in the jam. Spread ½ cup of raspberry jam evenly over the buttercream.
Repeat with the next cake layer, then top with the remaining cake layer. Spread a thin coat of frosting over and around the cake to seal in the crumbs.
Refrigerate for at least 30 minutes.
After the frosting has set, spread a thicker layer of frosting around the sides and top of the cake, then decorate as desired (I just did little dollops with an open star tip).
Refrigerate any leftover cake.

Notes

Make ahead of time. The separate ingredients can be stored to be assembled later. If storing fully frosted, avoid adding fresh fruit until serving.

Store unfrosted cake layers. Wrap cooled layers in plastic. Store at at room temperature for 2-3 days or wrap them again with foil and freeze for up to 2 months. No need to thaw before assembling the cake.

Store assembled cake with a crumb coating. Once the crumb coating has set, wrap the cake with plastic wrap and store it at room temperature for up to 2 days or freeze for up to 1 month.

Store a fully frosted cake. Place the frosted cake in a cake container or once the frosting has set, gently wrap it with plastic wrap. Store in the fridge for 3-4 days or wrap it again with foil and freeze for 2-3 months.

Leftover cake. Use a piece of plastic to cover any of the exposed cake to help keep it from drying out. The cake can last in the fridge for up to 5 days. Remove fresh fruit topping before storing.

Nutrition