Raspberry Lemon Layer Cake
2 sticks of butter
1 cups sugar
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
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.
Pairs Well With
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.