Raspberry Lemon Layer Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 45
  • Servings: 12
  • Preparation Time: 30
  • 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
DIRECTIONS
  1. Preheat oven to 350
  2. Combine butter and sugar until light and fluffy (5 minutes)
  3. With mixer on medium speed, Add the eggs one at a time
  4. Sift together the flour, baking powder, baking soda, and salt in bowl.
  5. In another bowl combine the lemon juice buttermilk and vanilla
  6. Add flour and buttermilk alternatively to the butter mixture, beginning and ending with flour
  7. Divide batter evenly between 2 (or 3) pans and bake
  8. Allow to cool completely
  9. -----
  10. Beat butter on medium speed until creamy
  11. Beat in powdered sugar
  12. Add cream, vanilla, and raspberry syrup
  13. Increase speed until the frosting is fluffy
  14. -----
  15. Place one of the cakes onto a plate or cake platter
  16. Cover the top of the cake with a layer of raspberry preserve. Continue this for as many layers you have
  17. When you reach the top cake, frost the cake and enjoy.
RECIPE BACKSTORY
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.