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Lemon Raspberry Layer Cake

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A bright and fresh cake layered with tart lemon curd and sweet raspberry frosting, perfect for celebrations.

Ingredients

Scale
  • 6 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest (for curd)
  • ½ cup sugar (for curd)
  • 6 egg yolks (for curd)
  • 4 tbsp unsalted butter (for curd)
  • 1 ½ cups granulated sugar (for cake)
  • ¾ cup unsalted butter, room temperature (for cake)
  • 1 tsp vanilla extract
  • ¾ cup sour cream
  • 1 ½ tbsp lemon zest (for cake)
  • 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 (for frosting)
  • 1 ¼ cups vegetable shortening (for frosting)
  • 12 cups powdered sugar (for frosting)
  • 2 ¼ cups (9 oz) raspberries
  • 1–2 tbsp water or milk (to thin frosting if needed)
  • Fondant (for flowers)
  • Pearl sprinkles
  • Yellow pearl dust

Instructions

  1. Combine lemon juice, grated zest, ½ cup sugar, egg yolks, and 4 tbsp butter in a double boiler. Whisk constantly over simmering water until thickened and coats the back of a spoon. Refrigerate lemon curd until cool and thick.
  2. Preheat oven to 350°F and line three 8-inch cake pans with parchment paper and grease the sides.
  3. Beat ¾ cup butter and 1 ½ cups sugar until light and fluffy, about 3-4 minutes.
  4. Add vanilla, sour cream, and 1 ½ tbsp lemon zest and mix until combined.
  5. Add egg whites in two batches, scraping down the bowl as needed.
  6. Combine 2 ½ cups flour, 4 tsp baking powder, and ½ tsp salt in a bowl. In another cup, combine ¾ cup milk and ¼ cup water.
  7. Add half the dry mix to the batter and mix, then add milk/water and mix. Add remaining dry mix and mix until smooth.
  8. Divide batter evenly and bake for 23-25 minutes or until a toothpick shows a few crumbs. Cool.
  9. Puree fresh raspberries and press through a fine mesh sieve to remove pulp and seeds to get about ½ cup juice for frosting.
  10. Beat 1 ¼ cups butter and 1 ¼ cups shortening until smooth, then add 4 cups powdered sugar and beat well.
  11. Add raspberry juice and beat until combined, slowly adding remaining powdered sugar until smooth. Add milk or water as needed to thin.
  12. Level cake tops with a serrated knife. Place first cake on plate or cake board.
  13. Spread about ¾ cup raspberry frosting, pipe a dam around the edge, then fill with half the lemon curd.
  14. Add second layer and repeat process, then add the final layer and frost the outside with raspberry frosting.
  15. Use an offset spatula to create concentric lines to decorate, pipe swirls, and add fresh raspberries and lemon slices on top.
  16. Make fondant flowers and decorate the cake, then refrigerate until ready to serve.

Notes

Chill lemon curd until firm and stack layers evenly for best results. Serve at room temperature for optimal flavor. Can replace raspberries with other berries as per preference.

Nutrition

Find it online: https://voxrecipes.com/lemon-raspberry-layer-cake/