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  • This was one of my most favorite cakes. It has just enough lemon flavor to please me, but it isn't too overwhelming to those that don't like lemon. Make this cake and your guests will wonder where you bought it from!

Ingredients

  • Raspberry Curd
  • 1/2 cup (1 stick) unsalted butter
  • Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
  • 5 large egg yolks, lightly beaten
  • 3/4 cup sugar
  • Pinch of salt
  • 2 to 3 tsp fresh lemon juice
  • Cake
  • Nonstick cooking spray
  • 1 1/2 cups + 2 Tbsp granulated sugar
  • zest of 1 lemon
  • 2 1/4 cups cake flour, plus more for dusting the pans
  • 1 cup + 2 tablespoons whole milk, at room temperature
  • 6 large egg whites (3/4 cup), at room temperature
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 4 tsp baking powder
  • 1 tsp table salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool
4.5 (Rated by 4 moms)
PREP TIME 45 Min READY IN 2 Hr 40 Min
COOK TIME 25 Min SERVINGS 12
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven
CUISINE American
DIETARY NOTES Nut-free, Blogger

Preparation

  1. Raspberry Curd:
  2. Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.
  3. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covered, until ready to serve, or for up to 1 month.
  4. Lemon Cake:
  5. Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
  6. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
  7. Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add cake flour, baking powder, and salt to mixer bowl and mix at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  8. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
  9. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  10. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
  11. For the buttercream:
  12. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
  13. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
  14. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Rating

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2 REVIEWS

must try it soon

must try it soon