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Raspberry Lemon Layer Cake

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Serves 12 | Prep Time 30 | Cook Time 45

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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