Lemon Cake with Fresh Raspberry Buttercream

Name: Lemon Cake with Fresh Raspberry Buttercream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 0 teaspoons baking soda; 591 milliliters cake flour; 1 teaspoon cornstarch; 4 larges egg whites, at room temperature (See Notes); 6 larges egg yolks; 1 Tbsp finely grated zest and 1/4 cup juice from 2 lemons; 177 milliliters milk, at room temperature; 510 grams fresh raspberries; 0 teaspoons salt; 237 milliliters sugar; 3 sticks unsalted butter, cut into 24 pieces, at room temperature; 1 teaspoons pure vanilla extract; 3 Tbsps vegetable oil; 118 milliliters water

You can never have too many dessert recipes, so give Lemon Cake with Fresh Raspberry Buttercream a try. One serving contains 688 calories, 10g of protein, and 45g of fat. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, cornstarch, cake flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Lightly coat two 9-inch round cake pans with baking spray. Line bottoms with parchment paper and coat once again with baking spray. Adjust oven rack to middle position and preheat oven to 350°F.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Paper

Oven

In food processor, pulse lemon zest and 1 1/2 cups sugar until no zest strands remain. (See Notes).

Ingredients you will need

Lemon Zest

Sugar

Equipment you will use

Food Processor

Whisk flour, baking powder, baking soda, salt, and lemon sugar together in large bowl. In separate medium bowl, whisk together melted butter, milk, lemon juice, oil, egg yolks, and vanilla.

Ingredients you will need

Baking Soda

Lemon Juice

Lemon Sugar

Egg Yolk

Vanilla

Butter

All Purpose Flour

Milk

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

In bowl of standing mixer or large bowl, whip egg whites with whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/4 cup sugar and continue whipping until stiff peaks form, 1 to 2 minutes longer. If you used the stand mixer bowl, transfer whites to separate bowl.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Stand Mixer

Whisk

Bowl

Place flour mixture in now empty stand mixer bowl. With whisk attachment and mixer at low speed, gradually pour in liquid mixture and mix until ingredients are almost fully combined, 15 to 30 seconds. Scrape sides and bottom of bowl with rubber spatula. Increase speed to medium and mix until smooth, about 20 seconds. Fold in egg whites and divide batter equally between prepared pans.

Ingredients you will need

Egg Whites

All Purpose Flour

Equipment you will use

Stand Mixer

Spatula

Whisk

Bowl

Bake until tester inserted in center of cakes comes out clean, 20 to 25 minutes.

Equipment you will use

Oven

Transfer cakes to cooling racks and cool 10 minutes in pans. Turn cakes out directly onto racks, then turn so the tops are facing up. Cool completely, about 1 hour.

Prepare buttercream when cake is cooled.

Place 6 ounces raspberries and 2 tablespoons sugar in food processor and pulse until smooth. Strain into small saucepan and whisk in cornstarch. Bring to boil over medium-high heat, then simmer over medium-low until thickened and reduced to about 3 tablespoons, 4 to 5 minutes.

Ingredients you will need

Raspberries

Corn Starch

Sugar

Equipment you will use

Food Processor

Sauce Pan

Whisk

Transfer to bowl and cool completely.

Equipment you will use

Bowl

Stir remaining 1 1/4 cups sugar and water in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238-240°F on candy thermometer, 5 to 7 minutes.

Ingredients you will need

Syrup

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

While syrup boils, whip egg whites with whisk attachment on medium speed until soft peaks form, 2 to 3 minutes. When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully add it to egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.

Ingredients you will need

Egg Whites

Syrup

Equipment you will use

Blender

Whisk

Bowl

With mixer on medium speed, add butter, one piece at a time. Beat until light and fluffy, 1 to 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Blender

Add raspberry syrup and vanilla and mix until combined, about 30 seconds. Pick out 20 raspberries for garnish and fold in the remaining ones with a rubber spatula—it’s fine for them to be crushed.

Ingredients you will need

Raspberries

Vanilla

Syrup

Equipment you will use

Spatula

To assemble, place one cake round on serving dish or cake stand and spread with about 2 cups buttercream. Top with second cake round and frost sides and top of cake with remaining buttercream.

Ingredients you will need

Spread

Garnish with reserved raspberries.

Ingredients you will need

Raspberries