Ready in 1 hour 40 minutes
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. "
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.
dawatha 3y agoWell just made this cake and it was easy and very simple everything came out great...except the frosting. I think next time I'll try a cream cheese frosting.
lucretiacmt 4y agoI 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.
CtDog559 7y agoSorry about that. It was originally put together from several recipes and I never got around to refining it. Ignore the lemon zest And add all of the lemon juice
tracyinde 7y agothere is lemon zest in the instructions but not the ingredients. also, you have 3/4 cup lemon juice listed for the cake but only use 1/4 cup of that? What happens to the other 1/2 cup?
CtDog559 7y agoIf you would like some more raspberry preserve, split the cake into 3 pans and then you will have 2 layers of raspberry. [I posted this recipe.]