Lemon Raspberry Layer Cake
Lemon Cake with raspberry preserve between the layers. A choice of a lemon butter cream frosting, or raspberry buttercream frosting. Be warned, it is a very buttery cake, but still very tasty.
"I made this recipe before reading the reviews. Saw the lemon zest in directions so I zested a whole lemon and used all of the lemon juice. It was so yummy! My husband requested a whipped cream frosting so I folded raspberry syrup into real whipped cream. Results were phenominal. I will definitely make this again. "- lucretiacmt
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|2 1/2 cupsSugar|
|1/2 teaspoonbaking powder|
|1/2 teaspoonbaking soda|
|3/4 cuplemon juice|
|3/4 cupsbuttermilk; or heavy cream|
|1 jarRaspberry preserves|
|1 2/3 sticksButter|
|2 cupspowdered sugar|
|1 cuplemon juice; or raspberry syrup|
Lemon Raspberry Layer Cake Preparation
Pre-Heat oven to 350 degrees F
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 3/4 cup lemon juice, the buttermilk (Heavy Cream), and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour.
Allow cakes to cool completely
In the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds.
Gradually beat in the confectioners' sugar on low speed.
Add in Lemon juice OR Raspberry syrup. (You may add more or less depending on taste)
When cakes are cooled, place first layer on cake platter. Cover the top of the cake with a layer of raspberry preserve. Add top layer and then frost.
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