Description
This exquisite Lemon Raspberry Layer Cake features moist lemon-infused cake layers layered with tangy lemon curd and luscious raspberry frosting. Perfect for celebrations or a special treat, this cake combines fresh lemon juice, zest, and raspberries to create a bright, flavorful dessert adorned with delicate fondant flowers and decorative sprinkles.
Ingredients
Scale
Lemon Curd:
- 6 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- ½ cup sugar
- 6 egg yolks
- 4 tbsp unsalted butter
Lemon Cake:
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 1 tsp vanilla extract
- ¾ cup sour cream
- 1 ½ tbsp lemon zest
- 6 egg whites
- 2 ½ cups all purpose flour
- 4 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- ¼ cup water
Raspberry Frosting:
- 1 ¼ cups unsalted butter
- 1 ¼ cups vegetable shortening
- 12 cups powdered sugar
- 2 ¼ cups (9 oz) fresh raspberries
- 1–2 tbsp water or milk
Additional:
- Fondant
- Pearl sprinkles
- Yellow pearl dust
Instructions
- Make Lemon Curd: Combine lemon juice, lemon zest, sugar, egg yolks, and butter in a double boiler. Heat while whisking continuously until the mixture thickens enough to coat the back of a spoon. Refrigerate until cool and thickened.
- Prepare Cake Layers: Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease the sides. Beat butter and sugar together until light and fluffy, about 3-4 minutes. Mix in vanilla extract, sour cream, and lemon zest until combined. Add egg whites in two batches, mixing thoroughly after each addition. In a separate bowl, whisk dry ingredients (flour, baking powder, salt). In another container, combine milk and water. Alternate adding dry ingredients and milk mixture to the batter, mixing well and scraping the bowl sides as needed. Divide batter evenly among pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Make Raspberry Frosting: Puree fresh raspberries and strain through a fine mesh sieve to remove seeds and pulp, yielding about ½ cup of raspberry liquid. Beat together butter and shortening until smooth. Gradually add 4 cups powdered sugar and continue beating until smooth. Mix in raspberry liquid until fully incorporated. Slowly add remaining powdered sugar, beating to achieve a smooth consistency. Add 1-2 tablespoons of milk or water as needed to thin the frosting for spreading.
- Assemble the Cake: Level the cake layers by trimming the domed tops with a serrated knife. Place the first layer on a serving plate or cake board. Spread about ¾ cup of raspberry frosting evenly on top, then pipe a dam of frosting around the edge to contain the lemon curd. Fill the center with half of the lemon curd. Add the second cake layer and repeat with frosting and remaining lemon curd. Place the final cake layer on top and frost the entire exterior of the cake with remaining raspberry frosting.
- Create Decorative Finish: Before the top frosting firms, use an offset spatula held at a 30-45 degree angle to drag lines from the center outward while rotating the cake on a turntable, forming circular patterns. Pipe tall swirls of frosting on the back half of the cake top, leaving space for decoration. Garnish with lemon slices and fresh raspberries. To make fondant flowers, cut small blossoms, brush centers with yellow pearl dust, apply sugar water made by dissolving fondant in water, and stick pearl sprinkles to the centers. Adorn the cake with these flowers.
- Final Chill and Serve: Refrigerate the cake until ready to serve. For best results, allow the cake to sit at room temperature for about 30 minutes before slicing.
- Make Sugar Water: Dissolve small pieces of fondant in about 2 tablespoons of water and let sit for 10 minutes. This sticky sugar water helps the pearl sprinkles adhere to the fondant flowers.
Notes
- Ensure egg whites are beaten gently to incorporate but not over-whipped.
- Use fresh lemon juice and zest for the best citrus flavor.
- Allow cake layers to cool completely before frosting to prevent melting.
- The raspberry frosting can be thinned or thickened with milk or powdered sugar to reach the desired consistency.
- Refrigerate the cake to set the frosting but bring it to room temperature before serving for optimal texture and flavor.
- Use a cake turntable when decorating for easier, smoother application.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 480
- Sugar: 45g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg
