Easy Lemon Raspberry Layer Cake Recipe

If you’re looking for a new cake recipe to try this week, then you better check this refreshing lemon raspberry layer cake by Sugar Geek Show on YouTube! This has been my new favorite way to make a cake ever since I learned it, even my family loved it. I will definitely make this again soon.

Ingredients:

Raspberry filling

• 16 ounces fresh or frozen raspberries
• 5 ounces sugar
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 4 ounces water
• 1 tbsp corn starch

Lemon raspberry cake

• 13 ounces cake flour
• 12 ounces granulated sugar
• ½ tsp salt
• 2 tsp baking powder
• ½ tsp baking soda
• 8 ounces unsalted butter
• 8 ounces buttermilk
• 3 ounces vegetable oil
• 3 large eggs
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tsp lemon extract
• 2 tbsp all-purpose flour, for dusting the berries
• 10 ounces raspberries, if you’re using frozen, don’t thaw them

Buttercream

• 4 ounces pasteurized egg whites, at room temperature
• 16 ounces unsalted butter, at room temperature
• 16 ounces powdered sugar, sifted
• 1 tsp lemon extract
• ½ tsp salt

Directions:

Step 1

In a small mixing bowl, zest a lemon, then juice it as well, and set it aside. Place the raspberries and sugar in a saucepan, then bring it to a boil. Using an immersion blender, blend the raspberry mixture until smooth or to your liking. Remove from the heat and stir the lemon zest and juice into the filling mixture, then refrigerate it until cooled. Prepare the buttercream, simply add the egg whites and powdered sugar to a mixing bowl, then whisk them together until combined. Add in small chunks of butter, then add the vanilla extract and salt as well. Whip them together over a high setting until light and fluffy and set aside. Whisk together the milk, vegetable oil, eggs, lemon extract, and lemon zest, then set it aside. In the bowl of a stand mixer, beat together the cake flour, sugar, baking powder, baking soda, salt, and unsalted butter.

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Step 2

Then, gradually add in the liquid mixture in 3 batches mixing them until thick. Lightly grease a round cake pan, then transfer the cake mixture, and spread it out evenly. Scoop out some raspberry filling into the cake dough, and give it a little swirl, then top it with some floured raspberries. Pop it in the preheated oven and let it bake at 335°F for about 35 to 40 minutes or until it passed the toothpick test. Trim off the browned top, bottom as well as sides, then slice it through into two. Pipe some buttercream around the first layer of cake, add some of the filling as well as a few more buttercream and spread it out evenly as you mix them with a spatula. Add another layer of cake dough, then cover the whole cake with buttercream. Top it with lemon slices, and more raspberries to fill the gap, then drizzle it with the leftover raspberry filling around the outside edge.

*All these images are credited to Sugar Geek Show via YouTube and her official website. Give her channel a visit and subscribe for more!

Easy Lemon Raspberry Layer Cake Recipe