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Lemon Raspberry Layer Cake

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A delightful cake that combines the sweet taste of raspberries with the tangy zest of lemons, perfect for celebrations or a special treat at home.

Ingredients

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  • 6 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • ½ cup sugar
  • 6 egg yolks
  • 4 tbsp unsalted butter
  • 1 ½ cups granulated sugar
  • ¾ cup unsalted butter, room temperature
  • 1 tsp vanilla extract
  • ¾ cup sour cream
  • 1 ½ tbsp lemon zest
  • 6 egg whites
  • 2 ½ cups all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¾ cup milk
  • ¼ cup water
  • 1 ¼ cups unsalted butter
  • 1 ¼ cups vegetable shortening
  • 12 cups powdered sugar
  • 2 ¼ cups (9 oz) fresh raspberries
  • 1–2 tbsp water or milk
  • Fondant
  • Pearl sprinkles
  • Yellow pearl dust

Instructions

  1. Combine lemon juice, lemon zest, sugar, egg yolks, and butter in a double boiler. Heat while whisking until thick and refrigerate until cool.
  2. Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease the sides.
  3. Beat butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add vanilla extract, sour cream, and lemon zest until combined. Mix in egg whites in two batches.
  5. In a separate bowl, whisk together flour, baking powder, and salt. Combine milk and water in another container.
  6. Alternate adding dry ingredients and milk mixture to the batter, mixing well.
  7. Divide the batter among the pans and bake for 23-25 minutes or until a toothpick comes out with moist crumbs.
  8. Puree raspberries and strain to yield about ½ cup of liquid.
  9. Beat butter and shortening, gradually adding powdered sugar, then mix in raspberry liquid until incorporated.
  10. Add remaining powdered sugar, and adjust consistency with milk or water as necessary.
  11. Level cake layers and assemble with frosting and lemon curd. Frost the entire exterior and garnish with fresh fruit.
  12. Chill until ready to serve; let sit at room temperature for 30 minutes before slicing.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage.

Nutrition

Find it online: https://pennykitchenz.com/lemon-raspberry-layer-cake-recipe/

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