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 extract
- 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
- Prepare pans and preheat oven: Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and spray them with cooking spray to prevent sticking.
- Flavor the sugar: In a large bowl or stand mixer bowl, rub the lemon zest into the sugar until fragrant to infuse the sugar with lemon aroma and flavor.
- Cream butter and sugar: Add the softened butter to the lemon-scented sugar and beat until the mixture is light and fluffy, which typically takes a few minutes.
- Add eggs and liquids: Incorporate the eggs and egg whites, vanilla extract, and fresh lemon juice into the butter mixture, beating until everything is well combined and smooth.
- Mix dry ingredients: In a separate medium bowl, whisk together cake flour, salt, baking powder, and baking soda to ensure even distribution of leavening agents.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three batches, alternating with the buttermilk. Mix gently and just until combined to avoid overmixing and creating a dense cake.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer pans to a cooling rack. Let the cakes cool completely before frosting.
- Prepare raspberry puree: In a blender or food processor, puree the fresh raspberries until smooth. Strain through a fine sieve to remove the seeds for a silky frosting.
- Make raspberry buttercream: Beat the softened butter until light and fluffy. Add raspberry puree and powdered sugar, mixing until combined. Add cream or half and half as needed to achieve a smooth consistency. Beat on high speed until light and fluffy.
- Assemble the cake layers: Level the tops of the cake layers if needed. Place one layer on a serving plate or cake stand. Spread a ¼ inch thick layer of frosting on top. Pipe a ring of frosting around the edges to contain the jam. Spread ½ cup raspberry jam evenly over the buttercream. Repeat for the second layer.
- Top and crumb coat: Place the final cake layer on top. Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Refrigerate the cake for at least 30 minutes to set the crumb coat.
- Final frosting and decoration: After chilling, spread a thicker, even layer of frosting over the top and sides of the cake. Decorate with fresh raspberries or piped buttercream dollops as desired. Keep any leftover cake refrigerated.
Notes
- Make ahead: Ingredients can be prepared in advance and stored to assemble later. For fully frosted cakes, add fresh fruit only before serving to prevent spoilage.
- Store unfrosted cake layers wrapped in plastic wrap at room temperature for 2-3 days or freeze (wrapped with foil) for up to 2 months. Thawing before assembly is not necessary.
- Store assembled cakes with crumb coating wrapped in plastic at room temperature for up to 2 days or freeze for up to 1 month.
- Fully frosted cakes should be stored in the refrigerator in a cake container or wrapped gently with plastic wrap once the frosting has set. Keep refrigerated 3-4 days or freeze for 2-3 months.
- Leftover cake should be covered with plastic wrap to maintain moisture and refrigerated up to 5 days, removing any fresh fruit toppings before storing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
