Lemon Raspberry Cake

This cake is like spring in cake form. The cake itself is a lemon cake, that is light and full of lemon flavor. In between each layer of cake is a homemade lemon curd that is bursting with lemon flavor. The whole cake is covered in a delicious raspberry cream cheese frosting. 

Lemon Raspberry Cake

Ingredients:

Lemon Curd

• 6 ounces unsalted butter
• 3 lemons, zested
• 1 cup + 2 tablespoons granulated sugar
• 3/4 cup fresh lemon juice
• 9 egg yolks

Lemon Cake

• 2 1/3 cups cake flour
• 3 teaspoons baking powder
• 6 ounces unsalted butter
• 1 1/2 cups granulated sugar
• 3 lemons, zested
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 5 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Raspberry Cream Cheese Buttercream

• 1 cup frozen raspberries, thawed
• 2 teaspoons granulated sugar
• 1/2 cup unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 3-4 cups powdered sugar
• 1/4 teaspoon vanilla extract

Directions:

Lemon Curd

1. In a medium saucepan, over medium-low heat, melt the butter with the lemon zest. Once the butter has completely melted, remove from the heat.
2. Whisk in the sugar and lemon juice and then whisk in the egg yolks.
3. Place the saucepan back over medium-low heat and cook until thickened, while whisking constantly, about 8-10 minutes. Do not let the mixture come to a boil.
4. Once the mixture has thickened enough to coat the back of a spoon, immediately remove it from the heat and pour the mixture through a mesh sieve into a bowl.
5. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming. Allow the curd to cool to room temperature and then place it in into the refrigerator. Allow to refrigerate  overnight, or at least 8 hours.

Lemon Cake

1. Preheat the oven to 350º F. Line the bottom of 2- 8-inch cake pans with parchment paper and spray the pans with cooking spray.
2. In a large bowl, sift the flour and baking soda together.
3. In the bowl of a stand mixer, beat the butter, 1 1/4 cups sugar and lemon zest together until light and fluffy, about 5-6 minutes.
4. Mix in the vanilla extract.
5. Alternate mixing in the flour mixture and the milk beginning and ending with the flour mixture. Mix just until incorporated, do not over mix.
6. In a clean large bowl, on medium speed, beat the egg whites and cream of tartar. Once the egg whites start to get frothy, while still beating, slowly add in the remaining 1/4 cup of sugar. Continue to beat until stiff peaks form.
7. Fold a small amount of egg white into the cake batter. Gently fold in the remaining egg whites in two additions. Do not over mix.
8. Evenly divide the batter between the two prepared cake pans. Bake for 30 minutes or until an inserted toothpick comes out with just a few moist crumbs.
9. Remove the cakes from the cake pans and set on cooling racks and allow to cool completely.

Raspberry Cream Cheese Buttercream

1. In a blender, add in the raspberries and sugar. Blend until smooth.
2. Pour the raspberries through a sieve into a small saucepan. It should be 1/4 cup of purée.
3. Bring the purée to a boil over medium heat. Reduce the heat to a simmer and let cook for 3-5 minutes or until the purée thickens and is reduced to 1 1/2 tablespoons. Allow to cool to room temperature.
4. In the bowl of a stand mixer, beat the butter and cream cheese together until smooth. Add in the powdered sugar about 1/2 cup at a time. Beat the frosting for 2-3 minutes, until light and fluffy. Add in the raspberry purée and vanilla and beat until completely combined. If the frosting is too runny add in a bit more powdered sugar. If it is too thick add in a few drops of milk. If the frosting is too soft to pipe right away, refrigerate for 15 minutes or until it firms up a bit.

Assembly

1. Slice the lemon cakes in half.
2. Place a medium to large round tip on a pipping bag and fill the bag with some raspberry buttercream.
3. Place a cake layer on a cake stand or large plate and pipe a ring of frosting around the edge of the cake.
4. Spoon 1/3 of the lemon curd into the center of the cake layer and spread into an even layer.
5. Repeat this process with the next two cake layers.
6. Place the last cake layer on top and crumb coat the entire cake. Refrigerate for 15-20 minutes.
7. Frost the entire cake, pipping on any details as desired.

Enjoy!!!

Notes:

Depending on how much pipping details you want to add, you may need additional frosting.

*Adapted from Buttercream Blondie.