Description
A delicious layered cake filled with fresh raspberries and lemon curd, topped with fluffy buttercream frosting.
Ingredients
Scale
- 2 1/4 cups sugar
- Zest of 2 large lemons (about 1 tbsp)
- 3 3/4 cups all-purpose flour
- 3 1/4 tsp baking powder
- 1 tsp kosher salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup + 2 tbsp sour cream, at room temperature
- 3/4 cup whole milk, at room temperature
- 6 tbsp neutral oil (canola, vegetable, coconut, grapeseed, etc.)
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 6 oz fresh raspberries
- 1/3 cup lemon juice
- 1/3 cup sugar
- 2 large eggs
- pinch kosher salt
- 2 tbsp unsalted butter
- 6 oz fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp water
- 1 tsp cornstarch
- 2 sticks unsalted butter, softened to room temperature
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 3–4 tbsp heavy cream or milk
- More fresh raspberries for garnish, if desired
Instructions
- Preheat the oven to 350 F. Grease and line 3 8″ cake pans with parchment.
- In the bowl of a stand mixer fitted with a paddle attachment, add 2 1/4 cups sugar and Zest of 2 large lemons. Rub the zest into the sugar with your fingers until fragrant.
- To the same bowl, add 3 3/4 cups all-purpose flour, 3 1/4 tsp baking powder and 1 tsp kosher salt.
- With the mixer on low speed, add 3/4 cup unsalted butter 1 tbsp at a time until all the butter is incorporated. Continue mixing for a full minute.
- Meanwhile, in a large measuring cup or medium mixing bowl, whisk together 1 cup + 2 tbsp sour cream, 3/4 cup whole milk, 6 tbsp neutral oil, 3 large eggs, and 1 tbsp vanilla extract. Make sure all your ingredients are at room temperature.
- Slowly stream the sour cream mixture into the dry ingredients. Mix on medium speed for 1 minute until you have a smooth and silky batter. Add 6 oz fresh raspberries and mix on low for another 15 seconds to combine.
- Divide batter equally between the 3 prepared pans. Bake for 30-33 minutes, or until fragrant with golden edges and the middle springs back under your finger.
- In a small saucepan, whisk together 1/3 cup lemon juice, 1/3 cup sugar, 2 large eggs and a pinch of kosher salt. Set over medium heat, whisking constantly for 2-4 minutes, or until mixture has thickened and is bubbling.
- Remove from heat and stir in 2 tbsp unsalted butter. Set aside to cool completely.
- Rinse out the saucepan and add 6 oz fresh raspberries, 2 tbsp sugar and 1 tsp lemon juice. In a separate small bowl, whisk together 1 tsp water and 1 tsp cornstarch.
- Set the saucepan over medium heat and cook for 2-3 minutes, or until the raspberries start to release their juice, stirring occasionally. Add the cornstarch slurry and stir to combine. Cook for another 2-3 minutes or until thickened and bubbling. Remove from heat and set aside to cool completely.
- Add 2 sticks unsalted butter to the bowl of a stand mixer and beat on low until creamy, about 1 minute.
- Gradually add 5 cups powdered sugar about 1/2 cup at a time on low speed until incorporated. Add 2 tsp vanilla extract and 1/2 tsp kosher salt and beat on medium speed for about 3 minutes, or until pale white and fluffy. Add heavy cream or milk 1 tbsp at a time until you reach your desired frosting consistency.
- To assemble the cake, place one cake layer on a cake stand. Top with 1/4 frosting, a few tbsp of the lemon curd and a few tbsp of the raspberry compote, swirling to incorporate. Repeat with the rest of the layers before frosting the entire cake and garnishing the top with extra curd, compote and fresh raspberries if desired.
Notes
- Make sure all ingredients are at room temperature for best results.
- Optional: Decorate the top with additional fresh raspberries and lemon slices.
- Prep Time: 30 minutes
- Cook Time: 30-33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg