Dreaming of Spring over here...this lemon raspberry cake is soft, moist and making me all sorts of happy. Four layers of cake, sandwiched between a sweet and tangy lemon curd and frosted with a simple, perfectly sweet cream cheese frosting. All good things in one cake.
Lemons and raspberries go together so well! The perfect pair, if you will. In this cake they are the star of the show. This cake has been on my list for quite some time! Now that Spring is fast approaching, I just had to go for it! But really, I could eat this all year long.
A few tips for baking this cake:
DO make the lemon curd ahead of time. You can make it the day before or a couple days before. It will last in the fridge up to a week.
DON'T over-mix the raspberries, you want to mix until JUST combined, so you get bigger chunks.
DO freeze your cake in plastic wrap for at least an hour before frosting. It makes the frosting process much easier.
Now onto assembling/decorating the cake..which in my opinion is the best part!
First things first, make the cakes..simple, easy!
Step 2: Once the cakes are cooled, cover in plastic wrap and freeze, 1-2 hours or overnight.
Step 3: Make the lemon curd (or you can do this before you make the cake)
Step 4: Make frosting. EASY!
Step 5: Assemble cake.
If you want that perfectly smooth look, I would highly recommend a 1) cake turntable, 2) icing smoother 3) an icing spatula and 4) a piping bag...makes your life so much easier.
Start by filling your piping bag with frosting. Set aside.
Next, cut your frozen cakes in half, making sure they are perfectly even and equal in size. (Freezing them makes it easier to cut the cakes in half..I definitely recommend this step!)
Place 1st cake half onto a 6 inch cake board.
Take your piping bag of frosting and pipe around the edges. This gives a border so the lemon curd doesn't spill out.
Fill the center with 1 heaping cookie scoop of lemon curd. Spread evenly with a spoon.
Repeat process with the rest of the cake halves.
Next, crumb coating...SUPER important if you want to avoid ugly crumbs in your frosting. Scoop about 3 ice cream scoops of frosting on top and frost the top and sides. Smooth with your icing smoother, turning the cake turntable as you work.
Once done with the first coat of frosting, refrigerate for about 15 minutes, so frosting is nice and chilled. Take out and repeat with the remaining frosting, smoothing until you get that perfectly smooth icing look.
This takes practice and time to get it to that perfect smooth look, but I suggest giving it a go! If you don't care at all about that smooth look, frost the cake any way that makes your heart happy!
Finish by topping cake with more raspberries. Enjoy!
Lemon Raspberry Cake with Lemon Curd Filling and Cream Cheese Frosting
Makes one 6-inch layer cake
1 ¾ cup flour
1 ½ tsp baking powder
½ tsp baking soda
1/8 tsp kosher salt
10 tablespoons melted butter
1 tsp vanilla
1 cup sugar
1 tablespoon lemon zest
¼ cup lemon juice
¾ cup buttermilk
¼ cup sour cream
1 egg, 2 egg whites
1/2 cup raspberries
3 egg yolks
¼ cup + 1 tablespoon sugar
½ tsp lemon zest
¼ cup lemon juice
1 tablespoon butter
Cream Cheese Frosting
16 tablespoons softened butter
8 ounces softened cream cheese
2 tsp vanilla
4 cups, sifted powdered sugar
2 tablespoons heavy cream
Hi All! I'm Havalah and welcome to Baker's Medley. Here you will find indulgent sweets, baked goods and lots of sprinkles. I'm so glad you are here! Lets bake together! To learn more about me, click here!