One of my friends had a birthday party and requested a lemon raspberry cake, which I had never made before. This one turned out amazingly, and I will definitely make it again! I do recommend using chocolate icing to cover the cake for two reasons:
1. People are surprised when they cut in and see a yellow cake
2. Chocolate goes well with lemon and raspberry for some reason I can’t quite pinpoint.
Total time (including baking, cooling, and icing): 2 hours. Makes one 4-layer cake.
Materials: Mixing bowl; measuring vessels; beaters or a determined forearm; 2 cake pans (I use 8×8″, but could likely do 9×9″). Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Lemon Cake:
- ½ stick butter, softened
- ½ cup oil (I use sunflower)
- 1 ¾ cups white granulated sugar
- 4 eggs
- Zest of 3 lemons
- 2 tsp vanilla
- 1 cup buttermilk
- 2 ½ cups all purpose flour
- 2 tsp baking powder
Fillings and Icing:
- Raspberry jam (or switch it up with other Bon Maman flavors!)
- 1x recipe of Lemon Curd*
- 2x recipe of Simple Chocolate Icing
- *note: save some of the whipped cream to make a nice border on the cake!
Instructions:
- Take 4 eggs out of the fridge. Preheat oven to 350˚F. Butter cake pans and line the bottoms with buttered parchment paper. If necessary, prepare buttermilk with milk and a squeeze of lemon juice. Soften the ½ stick of butter in the microwave.
- In a large mixing bowl, beat together butter, ½ cup oil, and 1 ¾ cups sugar. Grate in the zest of 3 lemons.
- Add in 4 eggs, beating, one at a time. Then add 2 tsp vanilla.
- In a small bowl, combine 2 ½ cups all purpose flour and 2 tsp baking powder.
- Turn the beater on low, and slowly add in buttermilk and flour mixture to the large mixing bowl, alternating a few times. Stop when batter has just combined.
- Pour into cake tins evenly.
- If baking 8″ cakes, bake at 350˚F for ~40 minutes, until tops are springy and edges brown. Baking time may be slightly less in 9″ pans.
- While cakes are baking, prepare the Lemon Curd.
- When cakes are nearly cooled, prepare the 2x recipe of Simple Chocolate Icing.
- When cakes are cooled, slice them in half horizontally to make 4 layers.
- To layer and ice the cake: Place one layer onto the final cake plate. Spread a layer of raspberry (or other flavor) jam, then a layer of lemon curd. Repeat with all layers until the top layer. Spread the chocolate icing on the top and sides of the cake. Decorate with whipped cream and fresh raspberries if desired.
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