Lemon Raspberry Cake
This lemon raspberry cake balances sweet and tangy flavors, featuring layers of moist cake, creamy lemon curd, and tart raspberry compote, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 1/4 cups sugar sweetness
- 2 large lemons, zest of citrusy aroma
- 3 3/4 cups all-purpose flour structure
- 3 1/4 tsp baking powder leavening
- 1 tsp kosher salt enhances flavor
- 3/4 cup unsalted butter, softened to room temperature richness
- 1 cup sour cream, at room temperature moisture
- 3/4 cup whole milk, at room temperature texture
- 6 tbsp neutral oil moisture
- 3 large eggs, at room temperature binding
- 1 tbsp vanilla extract flavor
- 6 oz fresh raspberries tartness
For the Lemon Curd
- 1/3 cup lemon juice tartness
- 1/3 cup sugar sweetness
- 2 large eggs binding
- 1 pinch kosher salt enhances flavor
- 2 tbsp unsalted butter richness
For the Raspberry Compote
- 6 oz fresh raspberries tartness
- 2 tbsp sugar sweetness
- 1 tsp lemon juice tartness
- 1 tsp water moisture
- 1 tsp cornstarch thickener
For the Vanilla Buttercream
- 2.5 sticks unsalted butter, softened to room temperature richness
- 5 cups powdered sugar sweetness and texture
- 2 tsp vanilla extract flavor
- 1/2 tsp kosher salt enhances flavor
- 3-4 tbsp heavy cream or milk moisture
- More fresh raspberries for garnish decoration
Instructions
Preparation
- Preheat your oven to 350°F. Prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In a stand mixer, combine the sugar and lemon zest. Rub them together until the mixture is fragrant.
- Add the all-purpose flour, baking powder, and kosher salt. Mix these dry ingredients together, then blend in the softened butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the sour cream, whole milk, neutral oil, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Gently combine until everything is smooth, being careful not to overmix. Fold in the raspberries.
Baking
- Divide the batter among the prepared cake pans. Bake for 30-33 minutes, until golden and a toothpick comes out clean. Let cool completely.
Making the Fillings
- For the lemon curd, whisk lemon juice, sugar, eggs, and salt in a saucepan over medium heat, stirring until thick. Remove from heat, add butter, and let cool.
- For the raspberry compote, heat raspberries, sugar, and lemon juice in a saucepan. Once simmering, mix cornstarch with water and add to the mixture, cooking until thick. Let cool.
- For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and salt. Mix until smooth and fluffy, adding cream or milk as needed.
Assembling the Cake
- Once the cake layers are cooled, level them. On the first layer, pipe a dam of buttercream and fill it with lemon curd and raspberry compote. Repeat with the next layer.
- Frost the entire cake with remaining buttercream and garnish with fresh raspberries.
Notes
Ensure all ingredients are at room temperature for smooth mixing. Gently fold raspberries to keep their shape. Level cake layers for even stacking. Chill buttercream if too soft.