Lemon Raspberry Cake with 3 layers of tender lemon cake and a perfectly sweet raspberry cream cheese buttercream and fresh raspberries.
Ingredients
Cake:
2 ⅓cupsall-purpose flour
1 ¼teaspoonsbaking powder
1teaspoonsalt
¾teaspoonbaking soda
1 ½cupbuttermilk
1cupvegetable oil
1cupgranulated sugar
¾cupsour cream
4egg whitesroom temperature
2 ½Tablespoonslemon zest
2Tablespoonslemon juice
1teaspoonvanilla extract
Raspberry Cream Cheese Buttercream
7cupsconfectioners sugar
2cupsunsalted butterroom temperature
8ouncescream cheeseroom temperature
⅔cupraspberry jam
1Tablespoonlemon juice
¾teaspoonsalt
¾teaspoonvanilla extract
4cupsfresh raspberrieswashed and dried, for topping
Instructions
Make the cake
Preheat the oven to 350°. Line 3 round cake pans with parchment paper and coat with non-stick spray. Set aside.
In a large mixing bowl, whisk to combine flour, baking powder, salt, and baking soda. To a second mixing bowl add buttermilk, vegetable oil, sugar, sour cream, eggs whites, lemon zest, lemon juice, and vanilla and whisk to combine. Add the dry ingredients to the wet and carefully whisk until just incorporated.
Evenly distribute the batter in between the 3 prepared cake pans and bake on the middle rack for 23 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with only a few moist crumbs. Place cakes on wire cooling racks and allow them to cool completely.
Make the frosting
Using a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until creamy and well combined. Mix in the jam, lemon juice, vanilla and salt.
With the mixer on low, slowly add the confectioners' sugar, mixing until incorporated. Then set the mixer on high and beat until light and fluffy (about 3 minutes).
Assemble
Place the first cake on a cake stand and use an icing spatula to spread a generous, even layer of frosting on top. Gently press the raspberries into the frosting, making sure each one is standing upright. Carefully top the berries with a bit more frosting to help hold the next layer of cake in place.
Place the 2nd layer of cake on top and repeat the process.
Add the final cake layer and frost the top and sides of the cake, using an icing spatula to get a smooth finish.
Finally, add the remaining fresh raspberries to the top of the cake.
Notes
Storage: Refrigerate in an airtight container for up to 4 days.Be sure to dry the raspberries thoroughly before placing them on the cake. Any moisture on the berries could cause the frosting to become watery. Do not overmix the cake batter once you’ve added the dry ingredients. Stir them in on low until just incorporated. Over-mixing will cause the gluten to over develop resulting in a rubbery crumbly cake.