Lemon Raspberry Cake with Vanilla Buttercream Frosting

lemon raspberry cake

 

When it comes to cakes, I definitely prefer lighter cakes over rich chocolate cakes.  The thing i love about this cake is that it’s incredibly light—perfect for a younger child’s birthday party or for a holiday like Easter.

Lemon and raspberry is one of the most amazingly tasty combinations out there, in my opinion (see my recipe for lemon raspberry muffins).  Be generous with the raspberry jam filling, but most importantly….take a taste test when you’re finished!

YIELD: 10-12 servings

TIME: 1 hour 30 minutes

INGREDIENTS
3 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups sour cream
1/4 cup lemon juice
1 Tbsp vanilla extract
2 sticks butter, room temperature
2 cups sugar
1 tsp grated lemon zest
5 large eggs
1/2 cup (or more) red raspberry jam
fresh raspberries

2 sticks butter
3-4 cups confectioner’s sugar
1/4 tsp salt
1 Tbsp vanilla extract
4 Tbsp heavy cream

DIRECTIONS
Preheat oven to 350 F.  Butter and flour two cake pans.  Sift the flour, baking powder, baking soda, and salt in a medium bowl.  Stir sour cream, lemon juice, and vanilla together in a measuring cup and set aside.  Cream butter and sugar until fluffy; beat in lemon zest.  Add eggs, one at a time, beating after each addition.  Alternately add the flour mixture and the sour cream mixture, beginning and ending with the flour.  Divide the batter evenly between the cake pans and smooth the tops.  Bake the cakes for 35-40 minutes, or until a toothpick comes out clean or with a few crumbs.  Cool in the pan for 20 minutes, then turn cakes out onto a cooling rack to cool completely.

While the cakes are cooling, cream the butter and add powdered sugar until well incorporated.  Add vanilla, salt, and heavy cream until consistency is reached.

To assemble the cake, spread a generous portion of red raspberry jam on top of one of the cakes.  Place the other cake on top and spread frosting throughout the outside of the cake..  Decorate with fresh raspberries along the edge.

Hope y’all enjoy!

xoxo, Sara

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2 thoughts on “Lemon Raspberry Cake with Vanilla Buttercream Frosting

    1. Haha, the first time I made this cake I was watching Season 6 of LOST and decorated it like the Swan station.

      That’s an awesome idea to make them into cupcakes! Some raspberry filling, buttercream frosting on top…. 🙂

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