• Cooking Time: 45
  • Servings: 12
  • Preparation Time: 30


Lemon Butter Cake with Raspberry preserve in between the layers and a raspberry buttercream frosting.

Originally an experiment for my mother's birthday present, then a valentines day cake.

Twas a tasty cake. Be warned, is extremely buttery. But thats what makes it makes delicious right? Just don't make it on a weekly basis...It's a cake for a once (or twice) in a year occasion.


  • 2 sticks of butter
  • 1 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup lemon juice (preferably from fresh lemons)
  • 3/4 cups buttermilk (or heavy cream)
  • 1 teaspoons vanilla
  • -----
  • 1 1/2 sticks butter
  • 3 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon vanilla
  • 1/4 cup raspberry syrup
  • -----
  • Raspberry Preserve


  • Preheat oven to 350
  • Combine butter and sugar until light and fluffy (5 minutes)
  • With mixer on medium speed, Add the eggs one at a time
  • Sift together the flour, baking powder, baking soda, and salt in bowl.
  • In another bowl combine the lemon juice buttermilk and vanilla
  • Add flour and buttermilk alternatively to the butter mixture, beginning and ending with flour
  • Divide batter evenly between 2 (or 3) pans and bake
  • Allow to cool completely
  • -----
  • Beat butter on medium speed until creamy
  • Beat in powdered sugar
  • Add cream, vanilla, and raspberry syrup
  • Increase speed until the frosting is fluffy
  • -----
  • Place one of the cakes onto a plate or cake platter
  • Cover the top of the cake with a layer of raspberry preserve. Continue this for as many layers you have
  • When you reach the top cake, frost the cake and enjoy.

Categories: Cake  Frosting 

Author Credit: Ina Garten

Website Credit: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html

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