Best 2 Raspberry Lemon Layer Cake Recipes
Indulge in a culinary masterpiece that combines the vibrant flavors of raspberry and lemon in a delectable layered cake. This exquisite dessert features alternating layers of moist raspberry cake and tangy lemon cake, each boasting a tender crumb and bursting with fruity goodness. A luscious raspberry preserves filling adds an extra layer of sweetness and tartness, while a creamy lemon buttercream frosting provides a velvety and refreshing complement. With its stunning appearance and irresistible taste, this Raspberry Lemon Layer Cake is sure to be the star of any occasion, whether it's a birthday celebration, a summer gathering, or a special treat for your loved ones.
Let's cook with our recipes!
LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM
Steps:
- For cake:
- Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
- Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
- For filling:
- Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
- Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
- Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
- Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)
RASPBERRY LEMON LAYER CAKE
Cooking is my best and biggest hobby - trying recipes with different flavor combinations like pound cake with lemon curd and raspberries. - Janice Baker, London, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers., Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd., Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.
Nutrition Facts : Calories 605 calories, Fat 33g fat (20g saturated fat), Cholesterol 190mg cholesterol, Sodium 243mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 4g fiber), Protein 5g protein.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any mishaps.
- Properly measure your ingredients: Using the correct amount of ingredients is crucial for the success of your recipe. Use measuring cups and spoons for accurate measurements.
- Follow the recipe's instructions carefully: Don't skip or alter any steps in the recipe. Each step is important for the final outcome.
- Use fresh and high-quality ingredients: The quality of your ingredients will greatly impact the taste and texture of your cake. Opt for fresh fruits and vegetables, and use high-quality butter, flour, and sugar.
- Don't overmix the batter: Overmixing can result in a tough and dense cake. Mix the batter just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will prevent the frosting from melting and becoming runny.
- Store the cake in an airtight container at room temperature: The cake can be stored for up to 3 days at room temperature or up to a week in the refrigerator.
Conclusion:
The Raspberry Lemon Layer Cake presented in this article is a delightful treat that combines the vibrant flavors of lemon and raspberry. With its moist and fluffy layers, tangy lemon curd filling, and creamy raspberry frosting, this cake is sure to impress. Whether you're a seasoned baker or a beginner, the step-by-step instructions and helpful tips provided in this recipe will guide you through the process and ensure a delicious outcome. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this delectable Raspberry Lemon Layer Cake. Indulge your senses and enjoy the sweet and tangy symphony of flavors in every bite!
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