Lemon Layer Cake with Raspberry Filling and Vanilla Buttercream

• Vegetarian

• Produce

  • 2 tbsp Lemon, fresh zest
  • 1 1/2 cups Raspberries, Fresh or frozen

• Refrigerated

  • 5 Eggs whites, large

• Condiments

  • 1 tbsp Lemon juice
  • 2 tsp Vanilla extract or vanilla paste, pure

• Baking & Spices

  • 3 tsp Baking powder
  • 2 1/3 cups Cake flour
  • 2 tbsp Cornstarch
  • 1/4 tsp Cream of tartar
  • 1 3/4 cups Granulated sugar
  • 4 cups Powdered sugar
  • 3/4 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 1 3/4 cup Butter, unsalted
  • 1 3/16 cup Whole milk

• Liquids

  • 2 tbsp Water

Found on greensnchocolate.com

Description

Ingredients

• For the lemon cake:
• 2 1/3 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2 tablespoons fresh grated lemon zest
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup whole milk
• 5 large eggs whites
• 1/4 teaspoon cream of tartar
• For the raspberry filling:
• 1 1/2 cups fresh or frozen raspberries
• 1/2 cup sugar
• 1 tablespoons lemon juice
• 2 tablespoons water
• 2 tablespoons cornstarch
• For the buttercream frosting:
• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 2 teaspoons pure vanilla extract or vanilla paste
• 1/4 teaspoon salt
• 3-4 tablespoons whole milk

Directions

• To make the cake:
• Preheat oven to 350 degrees F.
• Grease and flour two 9 round cake pans.
• In medium bowl, combine flour, baking powder, and salt, and stir to combine.
• In small bowl, combine 1/4 cup of the sugar with the lemon zest, stirring until zest and sugar are completely combined.
• In large bowl with electric mixer, beat lemon sugar with butter until light and fluffy, about 1 minute.
• Add the remaining 1 1/2 cups of the sugar and beat until smooth, about another minute.
• Add 1/4 cup of the milk and beat in until just combined.
• Then add a quarter of the flour mixture, beating until just combined. Repeat with remaining milk and flour mixture until all of it is added to the batter. Dont over mix.
• In a separate bowl, beat the egg whites until foamy.
• Add cream of tartar, then beat on until stiff peaks form.
• Fold in the egg white mixture gently, 1/3 of it at a time, being careful not to deflate the mixture.
• Pour batter into the prepared cake pans, dividing evenly, and smoothing the tops with a spatula.
• Bake in preheated oven for 35-40 minutes, until a cake tester comes out clean. Mine took 35 minutes.
• Let cool in the pans for 10-15 minutes, then carefully invert each cake onto a cooling rack. Cool completely.
• While cakes are cooling, make the filling.
• In a small saucepan, combine the raspberries, sugar, lemon juice, and 1 tablespoon of water. With a whisk or fork mash the raspberries down to release some juices.
• Heat over medium heat until it reaches a low boil.
• In small bowl, mix remaining tablespoon of water with cornstarch.
• Add to raspberry mixture and and stir quickly to combine.
• Continue heating the mixture at a low boil for another minute, until it is thickened and looking glossy.
• Let cool.
• While cake and filling are cooling, make the frosting.
• Beat butter on high until light and fluffy, about 1 minute.
• Add powdered sugar 1/2 cup at a time, beating for 10 seconds after each cup is combined.
• Add vanilla, salt, and milk, beating until well combined. Use 3 tablespoons of milk for firmer frosting, and use 4 tablespoons for a little bit thinner of a frosting, whatever your preference.
• To assemble the cake, place first cake on cake stand/plate.
• If cake is not even, use a sharp knife to cut off any excess to level it out.
• Spread raspberry filling over the cake, leaving about 1 inch around the edge so it doesnt spill out the side when you put the second cake on top.
• Place second cake on top.
• Frost cake to your liking.
• Smooth the surface with an offset spatula or pipe decoration, if desired.
• Serve and enjoy!