Raspberry-Lemon Easter Cake

Name: Raspberry-Lemon Easter Cake
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking powder; 1 teaspoons baking soda; 710 milliliters cake flour; 8 servings Candied almonds; 118 milliliters confectioners sugar; 0 teaspoons cream of tartar; 5 larges egg whites; 2 larges eggs; 5 larges eggs, room temperature; 591 milliliters all-purpose flour; 177 milliliters granulated sugar; 59 milliliters freshly squeezed lemon juice (about 1 1/2 lemons); 2 teaspoons freshly squeezed lemon juice; 1 teaspoon finely grated lemon zest; 118 milliliters seedless red raspberry jam; 1 teaspoons fine salt; 1 pinch Pinch fine salt; 296 milliliters sour cream; 296 milliliters sugar; 473 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, at room temperature; 237 milliliters (2 sticks) unsalted butter, room temperature, cut into small pieces; 355 milliliters (3 sticks) unsalted butter, room temperature, cut into small pieces; 1 Tbsp pure vanilla extract; 2 teaspoons vanilla paste or vanilla extract; 8 servings Pastel sanding sugars

Raspberry-Lemon Easter Cake might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains approximately 18g of protein, 93g of fat, and a total of 1648 calories. If you have eggs, lemon juice, butter, and a few other ingredients on hand, you can make it. It is perfect for Easter. From preparation to the plate, this recipe takes around 2 hours and 55 minutes.

Instructions

Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.

Ingredients you will need

Shortening

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Oven

Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly. Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.

Ingredients you will need

Baking Powder

Lemon Juice

Sour Cream

Vanilla

All Purpose Flour

Salt

Pop

Equipment you will use

Measuring Cup

Whisk

Bowl

Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl. Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar. Continue beating until very light and fluffy, about 3 to 4 minutes more. Scrape down the sides of the bowl and beat in the lemon zest.

Ingredients you will need

Lemon Zest

Butter

Sugar

Equipment you will use

Blender

Bowl

Add the eggs, 1 at a time, beating well after each addition.

Ingredients you will need

Egg

At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.

Ingredients you will need

Sour Cream

All Purpose Flour

Equipment you will use

Bowl

Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)

Equipment you will use

Knife

Frying Pan

Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.

Equipment you will use

Toothpicks

Oven

Frying Pan

Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Blender

Bowl

Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.

Ingredients you will need

Cream Of Tartar

Lemon Juice

Egg Whites

Sugar

Water

Salt

Equipment you will use

Whisk

Bowl

Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost holds a stiff peak and are cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)

Ingredients you will need

Butter

Icing

Equipment you will use

Blender

Whisk

Bowl

Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.

Equipment you will use

Serrated Knife

Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that), dabbing a little frosting on the bottom of the plate to secure it.

Ingredients you will need

Frosting

Equipment you will use

Salad Spinner

Bowl

Place a cake layer top side up on the plate. Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside.

Ingredients you will need

Spread

Jam

Equipment you will use

Offset Spatula

Lay the second cake layer on top, stacking it as straight as possible. Using an offset spatula spread about 1 cup of the icing on the top layer.

Ingredients you will need

Spread

Icing

Equipment you will use

Offset Spatula

Place a third cake layer on top.

Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together.

Ingredients you will need

Raspberry Jam

Spread

Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake. Use an offset spatula to smooth icing as much as possible. Press plain or iced cookies around the sides, taking care to leave space to cut the cake.

Ingredients you will need

Spread

Icing

Ice

Equipment you will use

Offset Spatula

Knife

Garnish with additional candied almonds and sprinkle the top of the cake with pastel colored sanding sugars.

Ingredients you will need

Candied Almonds

Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.

Whisk the flour, baking powder, and salt in a medium bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add the eggs and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.

Ingredients you will need

Vanilla

Dough

All Purpose Flour

Egg

Equipment you will use

Bowl

Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Generously flour a clean work surface. (For a nice, even layer of flour, lightly sift flour over the work surface.) Gently roll chilled dough about 1/4-inch thick.

Ingredients you will need

Dough

All Purpose Flour

Roll

Cut into desired shape using a cookie cutter, working quickly enough so dough remains chilled. If dough gets too soft, refrigerate on a lined baking sheet until firm again, about 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Cookie Cutter

Baking Sheet

Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Refrigerate the formed cookies for at least 30 minutes. Lightly dust off excess flour with a dry pastry brush. (Excess dough can be pressed into a disk, chilled and rerolled.)

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Pastry Brush

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Bake the cookies, until the bottoms are golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven