"The lightest, fluffiest lemon cake frosted with pink raspberry buttercream."
Raspberry Lemon Cake
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Prep time: 30mins
Cook time: 25mins
Serves or Makes: 12-15
Recipe Card
ingredients
For the Cake
- 1/2 cup lemon juice
- 1 cup whole milk, room temperature
- 2 3/4 cups cake flour
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon coarse Kosher salt
- 3 large eggs, room temperature
- 2 large egg whites, room temperature
- 1/2 cup sour cream, room temperature
- 1 cup vegetable oil
- zest of 2 small lemons
- 1 teaspoon vanilla extract
ingredients
For the Buttercream
- 1 1/2 cups unsalted butter, room temperature
- 1/2 cup seedless raspberry jam
- 3 cups powdered sugar
- 1 tablespoon meringue powder (optional)
- 1 teaspoon vanilla extract
Method
Cake
Step 1
Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper in the bottoms of the pans, and spray the paper with non-stick spray. In a measuring cup, stir together the lemon juice and milk; set aside for about 15 minutes to let the milk curdle.
Step 2
Sift the flour. In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the lemon juice/milk mixture, eggs, egg whites, sour cream, oil, lemon zest and vanilla until smooth. Add the wet ingredients to the dry and whisk by hand until smooth, about one minute.
Step 3
Divide the batter between the pans. Bake for 25-27 minutes, until a cake tester in the center of the cakes comes out clean and the tops spring back when lightly touched. Set the pans on a wire rack, cover with a clean kitchen towel, and cool completely.
For the Buttercream
Step 1
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and jam for one minute until smooth. Scrape the bowl down. With the mixer on low, add the powdered sugar and meringue powder, mixing to combine. Add the vanilla. Beat on medium high for about 5 minutes, scraping the bowl down occasionally, until very light and fluffy.
Step 2
Fill and frost the cooled cakes with the buttercream.