Before David and I even started tasting wedding cakes, I knew I wanted a chocolate on top of chocolate on top of chocolate cake. But then . . . I tasted Salt Cake City’s lemon raspberry cake . . . YOWZA. Needless to say, said lemon raspberry cake made an appearance at our wedding.
Three years later and I was having mad cravings!
This layer cake has just the right amount of lemon! Not overpowering, but definitely there. And just the right amount of sweetness with the raspberry jam! After I finished taking pictures, I handed a piece (minus one bite) to David. Then I blinked and it was gone. I can’t blame him. It’s the lemon raspberry magic!
mikaela | wyldflour
Two Layer 9-inch Cake
40 minPrep Time
25 minCook Time
1 hr, 5 Total Time
Save Recipe5 based on 1 review(s)
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 1/4 cups buttermilk
- 2 Tablespoons canola or vegetable oil
- 2 Tablespoons lemon juice
- 3 Tablespoons lemon zest
- 3/4 cup unsalted butter at room temperature
- 1 1/4 cups + 3 Tablespoons white granulated sugar
- 4 eggs
- add 1/2 teaspoon baking powder (2 1/2 teaspoons total)
- add 1 Tablespoon sugar (1 1/2 cups total)
- 1/2 cup good quality raspberry jam
- 1/3 cup raspberries, roughly chopped
- 1 cup unsalted butter
- 1/3 cup raspberry jam
- 4 cups powdered sugar (confectioners sugar)
- 1/2 teaspoon vanilla
- pinch of salt
Instructions
- Preheat oven to 375 degrees Fahrenheit (Low Altitude: 350 degrees). Butter two 9-inch cake pans and line bottoms of the pans with parchment paper.
- Whisk together flour, cornstarch, and baking powder. Set aside.
- Whisk together buttermilk, oil, lemon juice, and lemon zest. Set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each.
- Beat in 1/3 of the flour mixture to the mixing bowl. Then beat in half the milk mixture. Beat in another 1/3 of the flour mixture, followed by the remaining milk mixture. Beat in remaining flour mixture.
- Divide mixture between prepared cake pans. Bake for 23-25 minutes (low altitude: 28-30 minutes), until an inserted toothpick comes out clean.
- Remove cakes from oven and turn out onto a cooling rack to cool completely.
- Make the Buttercream! Beat butter, jam, salt, vanilla, and powdered sugar.
- Assemble the Cake! Pipe a thick ring of buttercream on the top edge of the first layer, about a 1/4 inch from the edge. (This will prevent the jam from spilling out and will spread from the weight of the top layer.) Use an offset spatula to spread 1/2 cup raspberry jam over the first layer of the cake within the buttercream ring. Scatter 1/3 cup roughly chopped raspberries in the jam. Pipe a thin layer of buttercream over the raspberry jam. (This prevents you from having to push on the jam to spread the buttercream too much.) Use the offset spatula to lightly spread the buttercream, making sure to seal the jam in by connecting the outer ring to the piped buttercream. (See picture above.) Top with second cake layer, without pushing down. Pipe a thin layer of buttercream around the sides of the cake, scraping the buttercream with a spatula if a "naked" cake is desired. Pipe remaining buttercream on top of the cake and spread smooth. Garnish with a few raspberries.
- Store this cake in the refrigerator and let sit out 30 minutes or so before serving!
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