Cake 47: Lemon Raspberry Cake

After the move I just plain did not have the brain power to come up with a new original or mashup recipe, so we borrowed recipes from my friends Martha Stewart and Betty Crocker this time around. My brother Cody did most of the heavy lifting, as he’s spending a lot of time learning new things in the kitchen with me lately, and it turned out just phenomenally. Really great stuff. I served this at my mom’s latest Scentsy party!

Lemon Raspberry Cake Recipe Ingredients

Courtesy of Martha Stewart

  • 1 cup butter, softened at room temperature
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar, 2 teaspoons sugar
  • 2 large eggs, 3 large egg yolks
  • 1/4 cup lemon juice, 2 tablespoons fresh lemon juice
  • 1 cup buttermilk

Lemon Raspberry Cake Recipe Directions

Preheat your oven to 350 degrees and prepare two 9-inch round cake pans. In one bowl, sift the flour, baking powder, baking soda and salt together, then whisk in the lemon zest. In your kitchen mixer, beat the softened butter and sugar for about two minutes until light and fluffy. Add in the eggs and egg yolks, one at a time, then beat in the 2 tablespoons of lemon juice. Alternate adding the dry ingredients (in 3 parts) and the buttermilk (in 2 parts), beginning and ending with the dry ingredients. Blend just until combined, do not overbeat. Divide the batter between the two pans and smooth it out with a rubber spatula. Bake about 32 to 35 minutes, or until your cake tester comes out clean and the cake just starts to pull away from the edges. Cool in pans. While they’re cooling, stir the 2 teaspoons of sugar and 2 tablespoons of lemon juice, then poke holes in the cake with a skewer and brush the lemon-sugar mixture over it. Cool completely before turning out of pans.

Lemon Buttercream Frosting Recipe & Raspberry Filling Ingredients

Courtesy of Betty Crocker

  • 1/2 cup raspberry preserves
  • 1 1/4 cups butter, softened at room temperature
  • 2 teaspoons grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 3 1/2 cups powdered sugar

Lemon Buttercream Frosting Recipe Directions

In your kitchen mixer with the whisk attachment, beat the softened butter, lemon peel and lemon juice for about 30 seconds. Add the powdered sugar about a half cup at a time, whipping until light and fluffy. Crumb coat each cake layer with frosting and refrigerate for a bit. Add another layer of frosting, then top one layer with the raspberry preserves, going to about a half inch from the edges (so it doesn’t glorp out of the layers when you’re frosting). Stack the other layer on top, then frost the entire thing. Garnish with fresh raspberries and lemon peel (or a lemon twist if you’re lucky enough to have a cool zester thing and some talent).

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About 

Heather Physioc is an SEO/CRO professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding funky new restaurants. She leads a pack of dogs, including her beagle Ford, and her shepherd-collie-retriever mix, Otto, and also has a cat named Ahab. She lives with her military spouse, Luke.
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One Response to “Cake 47: Lemon Raspberry Cake”

  1. GC says:

    Sounds and looks yummy. Will give it a try.

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