This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting. It’s decorated with buttercream, lemon slices and a few blossom flowers for a cake that’s perfect for summer!
Lemon raspberry is one of my favorite flavor combinations this time of year and always reminds me of my grandmother. There are two things she’s always loved – cake with lots of icing and lemon. It’s a love of two things that we share.
I will always remember her birthday celebrations when I was a kid. There were always lots of big buttercream flowers involved. And since my birthday is on Christmas, she’d often make her birthday a mini half-year celebration of my own as well, just to be sure I didn’t feel cheated out of a birthday.
Instead of buttercream flowers on this cake though, I decided to go a bit simpler. There are buttercream swirls, some lemon slices and raspberries and a few fondant blossoms that are super easy to make. All of it sits on top of a little swirl that you make with an offset spatula. Relatively easy to do, but creates a great look.
- 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) raspberries
- 1-2 water or milk
- Pearl sprinkles
- Yellow pearl dust
TO MAKE LEMON CURD:
- Combine all ingredients in a double boiler and heat while stirring constantly with a whisk. It’s done when it’s thick enough to coat the back of a smooth.
- Refrigerate lemon curd until cool and thick.
TO MAKE CAKE LAYERS:
- Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
- Beat butter and sugar until light and fluffy, 3-4 minutes.
- Add vanilla extract, sour cream and lemon zest and mix until combined.
- Add egg whites in two batches, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.
- In a separate bowl, combine dry ingredients. In another small bowl or measuring cup, combine milk and water.
- Had half of the dry ingredients to the batter and mix until combined. Add milk/water combination and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.
- Divide batter evenly between the three 8 inch pans and bake for 23-25 minutes, or until a toothpick inserted comes out with a few crumbs.
TO MAKE RASPBERRY FROSTING:
- Puree fresh raspberries, then press through a fine mess sieve to remove pulp and seeds. You should end up with about ½ a cup of raspberry liquid.
- Combine butter and shortening and beat until smooth.
- Add 4 cups of powdered sugar and beat until smooth.
- Add raspberry liquid and beat until well combined.
- Slowly add remaining powdered sugar, beating until smooth.
- Add 1 to 2 tablespoons of milk or water, as needed, to thin out the frosting.
You can find complete recipes of this LEMON RASPBERRY LAYER CAKE in lifeloveandsugar.com