Name: Elegant Lemon Raspberry Layer Cake
Yield: 8 layers
Ingredients: 2 1/4 all purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1 cup unsalted butter, at room temperature; 1 3/4 sugar, divided; Zest of 2 lemons; 1 teaspoon vanilla extract; 1/4 teaspoon lemon extract; 3/4 cup whole milk, at room temperature; 6 egg whites; 1/4 teaspoon cream of tartar; 6 egg whites; 1/4 teaspoon cream of tartar; 2 1/4 granulated sugar; 1/2 cup water; 2 1/2 unsalted butter, at room temperature; 2 teaspoons vanilla extract; 1/2 teaspoon lemon extract; 1 tablespoon lemon zest; 1 1/2 raspberry jam

Ready in: 2h 35 mins

Serves: 8 layers

Ingredients: 20

Indulge in the luxurious layers of this exquisite Lemon Raspberry Cake, perfectly balanced with zesty lemon and sweet raspberry flavors.

Ingredients

2 1/4	all-purpose flour
2 1/2	teaspoons baking powder
1/2	teaspoon fine sea salt
1	cup unsalted butter, at room temperature
1 3/4	sugar, divided
	Zest of 2 lemons
1	teaspoon vanilla extract
1/4	teaspoon lemon extract
3/4	cup whole milk, at room temperature
6	egg whites
1/4	teaspoon cream of tartar
6	egg whites
1/4	teaspoon cream of tartar
2 1/4	granulated sugar
1/2	cup water
2 1/2	unsalted butter, at room temperature
2	teaspoons vanilla extract
1/2	teaspoon lemon extract
1	tablespoon lemon zest
1 1/2	raspberry jam

Instructions

1.	Begin by preheating the oven to 350°F. Prepare two 8-inch cake pans by greasing and flouring them. In a medium bowl, combine the all-purpose flour, baking powder, and fine sea salt.
2.	Using an electric mixer fitted with the paddle attachment, cream the unsalted butter, 1 1/4 cups of sugar, and the zest of two lemons until the mixture is light and fluffy, which should take about 4 to 5 minutes. Incorporate the vanilla and lemon extracts into the mixture.
3.	Gradually add 1/3 of the flour mixture and mix until fully incorporated. Alternate the addition of the milk and flour mixture, blending well after each addition until both are fully mixed in.
4.	Transfer the batter into a large bowl. Clean and dry the mixer bowl, then switch to the whip attachment. Whisk the egg whites and cream of tartar in the bowl until frothy. Increase the speed to medium and whip until soft peaks form. Slowly add the remaining 1/2 cup of sugar while whipping to reach medium peaks.
5.	Gently fold about a quarter of the whipped egg whites into the batter to lighten it. Incorporate the remaining egg whites in 2 to 3 additions, folding gently to maintain the batter's volume.
6.	Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before transferring them to a rack to cool completely.
7.	While the cakes cool, prepare the buttercream. Using an electric mixer with the whip attachment, beat the egg whites and cream of tartar until frothy.
8.	In a medium saucepan, combine the granulated sugar and water. Simmer the mixture until it reaches 235°F while stirring occasionally. When the sugar reaches the correct temperature, stop stirring and carefully pour it into the whipping egg whites.
9.	Continue whipping the mixture until it becomes thick, glossy, and the bowl is no longer warm to the touch. Add the softened unsalted butter gradually, ensuring each addition is fully incorporated before adding more.
10.	Mix in the vanilla and lemon extracts along with the lemon zest. Reserve a portion of the frosting for piping and decoration.
11.	To assemble the cake, level the tops of the cakes and slice each into two layers. Place one layer on a turntable and pipe a ring of frosting around the edge. Fill the center with raspberry jam and repeat the process with the remaining layers.
12.	Chill the assembled cake for 15 to 30 minutes. Apply a crumb coat, chill again, then frost the top and sides with the buttercream. Decorate as desired and refrigerate if not serving immediately, ensuring to return to room temperature before serving.

Published on Jul 20, 2024 by Luminița