Raspberry Lemon Layer Cake: A Tangy and Sweet Delight
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons lemon zest
¾ cup whole milk
¼ cup freshly squeezed lemon juice
For the Raspberry Filling:
3 cups fresh raspberries
½ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
For the Lemon Cream Frosting:
2 cups heavy whipping cream
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
For Decoration:
Fresh raspberries
Thin lemon slices
Lemon zest
Instructions:
Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually mix in the dry ingredients, alternating with the milk and lemon juice, starting and ending with the dry ingredients. Divide the batter evenly among the prepared pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
Make the Raspberry Filling:
In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down. Remove from heat and let cool completely.
Prepare the Lemon Cream Frosting:
In a large bowl, beat the heavy cream, powdered sugar, lemon juice, and vanilla extract until stiff peaks form. Keep chilled until ready to use.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of lemon cream frosting over the top, followed by a layer of raspberry filling. Repeat with the second cake layer. Top with the third cake layer and frost the top and sides with the remaining lemon cream frosting.
Decorate the Cake:
Arrange fresh raspberries and lemon slices on top of the cake. Sprinkle with lemon zest for a bright and fresh finish.
Decoration Tips:
Use a piping bag with a star tip to create decorative swirls around the edge of the cake.
Add a light dusting of powdered sugar over the raspberries for an elegant touch.
Serve on a simple white cake stand to let the vibrant colors of the raspberries and lemons shine.
Garnish the sides with a few whole raspberries for a polished presentation.
Happy Baking
Raspberry Lemon Layer Cake: A Tangy and Sweet Delight
