1. Can I make this cake ahead of time?

Yes, you can prepare both the lemon curd and raspberry frosting a day in advance. Store them in airtight containers in the fridge. The cake layers can also be baked a day ahead and wrapped tightly before storing at room temperature or in the fridge. Assemble the cake the day you plan to serve it to ensure the best texture.

2. Can I substitute the raspberry frosting with another flavor?

Absolutely! While the raspberry frosting complements the lemon cake perfectly, you can easily switch it up with other fruit-based frostings such as strawberry, blueberry, or even peach. You can also use a simple vanilla buttercream if you prefer a more neutral flavor.

3. How do I get smooth frosting on my cake?

For a smooth finish, it's crucial to use a turntable and an offset spatula. Apply the frosting in thin layers, ensuring each layer is smooth before adding the next. If you find the frosting too thick, you can thin it with a little water or milk. The frosting should be cool enough to hold its shape but not so firm that it becomes difficult to spread.

Lemon Raspberry Layer Cake: A Perfect Summer Dessert

Description

This Lemon Raspberry Layer Cake features light and fluffy lemon cake layers, a luscious lemon curd filling, and raspberry buttercream frosting, decorated with lemon slices and fondant flowers. It’s perfect for any occasion, especially during the warmer months.

Ingredients

Scale

6 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
½ cup sugar
6 egg yolks
4 tbsp unsalted butter
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
1 ¼ cups unsalted butter
1 ¼ cups vegetable shortening
12 cups powdered sugar
2 ¼ cups (9 oz) raspberries
1–2 tbsp water or milk
Fondant
Pearl sprinkles
Yellow pearl dust

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Instructions

Combine all lemon curd ingredients in a double boiler. Heat while stirring constantly until thick enough to coat the back of a spoon. Refrigerate until cool and thick.
Preheat oven to 350°F and line three 8-inch cake pans with parchment paper, greasing the sides.
Beat butter and sugar until light and fluffy (3-4 minutes). Add vanilla extract, sour cream, and lemon zest, mixing until combined.
In two batches, add egg whites and mix until smooth. In a separate bowl, combine dry ingredients. In another bowl, combine milk and water.
Add half of the dry ingredients to the batter, mixing until combined. Add the milk and water mixture, then add the remaining dry ingredients and mix until smooth.
Divide the batter evenly among the three pans. Bake for 23-25 minutes or until a toothpick comes out with a few crumbs.
For the raspberry frosting, puree fresh raspberries, press through a sieve to remove pulp. Beat butter and shortening until smooth, then gradually add powdered sugar and raspberry puree, mixing until smooth.
Assemble the cake by trimming the tops of each layer to make them flat. Start with the first layer on a cake plate, spread ¾ cup of raspberry frosting, and pipe a dam of frosting around the edge. Fill the dam with half of the lemon curd.
Add the second layer of cake, repeating the raspberry frosting and lemon curd steps.
Top with the final layer of cake, then frost the entire cake with the raspberry frosting. Use an offset spatula to create a textured design. Decorate with swirls of frosting, lemon slices, raspberries, and fondant flowers.
Refrigerate the cake until ready to serve. Let sit for about 30 minutes before serving for the best flavor and texture.

Notes

Make the lemon curd and raspberry frosting in advance to save time.
Ensure the cake layers are completely cool before assembling to prevent melting the frosting.
Use a turntable to make frosting the cake easier and smoother.
The cake can be stored in the fridge for up to 3 days; let it sit out at room temperature for 30 minutes before serving.

Prep Time: 1 hour
Cook Time: 25 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 1352
Sugar: 201.6 g
Sodium: 134.3 mg
Fat: 52 g
Saturated Fat: 17.6 g
Unsaturated Fat: 26.8 g
Trans Fat: 0 g
Carbohydrates: 223.3 g
Fiber: 1.4 g
Protein: 6.9 g
Cholesterol: 162.1 mg