Indulge in a delightful culinary journey with our two-tier lemon raspberry cake recipe, a masterpiece that combines the vibrant flavors of lemon and raspberry with a fluffy, moist cake base. This delectable treat is perfect for any occasion, whether it's a festive celebration or an intimate gathering. Our detailed recipe guide will take you step-by-step through the process of crafting this stunning cake, from preparing the light and airy sponge cake layers to making the luscious lemon curd and raspberry coulis. We've also included expert tips and tricks to ensure your cake turns out perfectly every time.
In addition to the main recipe, we've curated a collection of complementary recipes to elevate your baking experience. Learn how to make a silky smooth chocolate ganache that will add a touch of richness and sophistication to your cake. Discover the secrets of creating a delicate Swiss meringue buttercream, known for its light and fluffy texture, which pairs perfectly with the tangy flavors of lemon and raspberry. And for those who love the sweet and savory combination, we have a recipe for a tangy lemon glaze that will add a burst of citrusy goodness to your cake.
With our comprehensive guide, you'll have all the tools you need to create a stunning two-tier lemon raspberry cake that will impress your friends and family. Get ready to tantalize your taste buds with this exquisite dessert that is sure to become a favorite in your baking repertoire.
LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
- Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
- Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
- For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
- Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.
LEMON RASPBERRY CAKE
Ultra moist and flavorful Lemon Raspberry Cake!
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 27
Steps:
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
- In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
- Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
- Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
- While the cakes cool, you can make the frosting.
Tips:
- Make sure all ingredients are at room temperature before you start baking. This will help the ingredients blend together more easily and create a smoother batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Use a toothpick to check if the cake is done. Insert the toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting stay in place.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting.
Conclusion:
This two-tier lemon raspberry cake is a delicious and visually stunning dessert that is perfect for any occasion. The moist lemon cake layers are filled with a tart raspberry filling and frosted with a creamy vanilla frosting. The cake is then decorated with fresh raspberries and lemon zest. This cake is sure to be a hit with your friends and family!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love