Description
A delightful harmony of tart lemon and sweet raspberries, perfect for gatherings.
Ingredients
Scale
- 6 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- ½ cup sugar
- 6 egg yolks
- 4 tbsp unsalted butter
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 1 tsp vanilla extract
- ¾ cup sour cream
- 1 ½ tbsp lemon zest
- 6 egg whites
- 2 ½ cups all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- ¼ cup water
- 1 ¼ cups unsalted butter
- 1 ¼ cups vegetable shortening
- 12 cups powdered sugar
- 2 ¼ cups (9 oz) raspberries
- 1–2 tbsp water or milk
- Fondant
- Pearl sprinkles
- Yellow pearl dust
Instructions
- Make the Lemon Curd: Combine all ingredients in a double boiler and heat while stirring constantly with a whisk. It’s done when it’s thick enough to coat the back of a spoon. Refrigerate the lemon curd until cool and thick.
- Preheat the Oven and Prepare Cake Pans: Preheat the oven to 350 degrees and line three 8-inch cake pans with parchment paper, then grease the sides.
- Cream Butter and Sugar: Beat unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Flavor Ingredients: Add vanilla extract, sour cream, and lemon zest, mixing until well combined.
- Incorporate Egg Whites: Add egg whites in two batches, scraping down the sides of the bowl as needed to ensure all is incorporated smoothly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In another small bowl or measuring cup, combine milk and water.
- Mix the Batter: Add half of the dry ingredients to the batter and mix until combined. Next, add the milk/water mixture and mix again, scraping the bowl as needed. Then add the remaining dry ingredients and stir until smooth.
- Bake the Cake Layers: Divide the batter evenly between the three prepared 8-inch pans. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Make Raspberry Frosting: Puree the fresh raspberries and press through a fine sieve to remove pulp and seeds, yielding about ½ cup of raspberry liquid. In a mixing bowl, combine butter and vegetable shortening, beating until smooth.
- Sweeten the Frosting: Gradually add in 4 cups of powdered sugar, beating until smooth. Then mix in the raspberry liquid until well combined. Slowly add in the remaining powdered sugar; if needed, add 1-2 tablespoons of milk or water to thin the frosting.
- Assemble the Cake: Start by leveling the tops of the cooled cakes with a serrated knife. Place the first cake layer on a serving plate or a cardboard cake circle. Top with about ¾ cup of raspberry frosting, spreading it into an even layer. Pipe a dam of raspberry frosting around the edge and fill it with half of the lemon curd.
- Add More Delicious Layers: Place the second layer of cake on top, repeating the raspberry frosting and lemon curd layers. Add the final cake layer and frost the outside with raspberry frosting.
- Create Texture on Frosting: Before the frosting firms up too much, take an offset spatula and create decorative lines on top. Make sure your cake is on a turntable for easy movement.
- Decorate the Final Touches: Pipe several tall swirls of frosting on the back half of the cake, leaving gaps for lemon slices and raspberries. Carefully place these on top.
- Craft Fondant Flowers: Using a small blossom cutter, create fondant flowers. Dust a bit of yellow pearl dust in the center, apply sugar water, and press a pearl sprinkle into the center. Add these flowers to your cake for that perfect finishing touch.
Notes
Refrigerate the cake until ready to serve. It tastes best when allowed to sit out for about 30 minutes before serving.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 60g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 160mg