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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (299g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 48 (6%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 142.2mg||44 %|
|Sodium 2923.7mg||101 %|
|Potassium 285.8mg||8 %|
|Total Carbohydrate 181g||53 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 177.4g|
|Protein 20.8g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 865
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