Lemon Raspberry Wedding Cake Recipes

LEMON RASPBERRY CAKE

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.

2-TIER LEMON RASPBERRY CAKE

Steps:

• Cake Preparation: Preheat oven to 350 degrees F. Spray each cake pan with non-stick cooking spray, line with parchment paper and spray again. Follow directions on cake mix boxes to create 3 cakes of each size, but substitute grape juice for water in cake recipes. Bake each cake as per directions on box or until toothpick inserted into center of cake comes out clean. Cool cakes in pans on cooling racks and cool completely. After removing cakes from pans and parchment paper, cut each cake in half horizontally and level off tops of each section by slicing thin layer off top.
• Filling and Frosting Preparations: In a large bowl, combine frosting with a few drops of Champagne extract, stirring well. For each size cake, place bottom layer atop cardboard round of matching diameter. Pipe a ring of lemon frosting around top edges of bottom layer. Fill in center with raspberry jam. Stack next layer of cake atop this and repeat ring of frosting. Fill in center with lemon curd. Stack top layer of cake atop this with smooth edges facing upward. Spread icing over entirety of cake. Repeat this process to create a 14-inch cake, a 10-inch cake, and a 6-inch cake, which will make up finished wedding cake. Stack layered cakes atop one another from largest to smallest.
• To Assemble: Without removing the cardboard rounds from underneath the cakes, place the 14 inch cake onto serving platter. Cut dowel rods into 5 sections the height of the 14 inch cake, and 5 sections the height of the 10 inch cake. Carefully insert 4 dowel rods around the middle perimeter of the 14-inch cake and 1 in the middle. Stack the 10-inch cake atop the 14-inch cake. Repeat dowel insertion process for the10-inch cake. Stack the 6-inch cake atop the 10-inch cake. Cover up cardboard by piping icing around perimeter base of each cake. Dust mini green grapes liberally with powdered sugar and adorn cakes with them. Further adorn cake with white ribbon. Find mate, wed, serve.
• *Champagne extract is available at most specialty baking and cake decorating stores. .

LEMON-RASPBERRY WEDDING CAKE

Steps:

• 2 days to 2 weeks before serving: Make cake layers
• Use 3 batches of fluffy white cake to make two 12-inch, two 9-inch, and two 6-inch cakes. Cool completely.
• 2 days before serving: Assemble each tier
• Using long serrated knife, halve each cake horizontally. Each layer should be as perfectly flat as possible. Using long serrated knife, slice off any bumps that may have emerged on your cake during baking.
• Make 12-inch tier: Place one 12-inch layer on 12-inch cardboard round. Spread 2 cups lemon curd over cake. Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer. Top with second 12-inch layer, gently pressing layers together. Spread 2 cups lemon curd atop second layer, then cover with third 12-inch layer, gently pressing layers together. Spread 2 cups lemon curd atop third layer. Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer. Top with fourth 12-inch layer, gently pressing layers together.
• Repeat process to make 9-inch tier, using 1 1/3 cups lemon curd between each layer and 1 1/2 cups raspberries between first and second layers and between third and fourth layers.
• Repeat process to make 6-inch tier, using 2/3 cup lemon curd between each layer and 1 cup raspberries between first and second layers and between third and fourth layers.
• Refrigerate tiers until curd is firm, about 1 hour.
• 2 days before serving: Crumb-coat and frost tiers
• Make 2 batches meringue buttercream . (Remaining batch will be made on day of decorating.)
• Using offset spatula and about 2 1/2 cups buttercream, spread thin, even coat of frosting on top and sides of 12-inch tier. Repeat with 9-inch and 6-inch tiers, using 1 1/2 cups and 1 cup buttercream, respectively. Refrigerate tiers until frosting is firm, about 30 minutes.
• Using offset spatula and about 5 cups buttercream, evenly spread second, slightly thicker (about 1/8-inch-thick) layer of frosting on top and sides of 12-inch tier. Frost 9-inch and 6-inch tiers in same manner, using about 3 cups and 2 cups buttercream, respectively. Refrigerate tiers at least 2 hours or overnight.
• 1 day before serving: Assemble cake
• Assemble 3 tiers and decorate cake, following Epicurious's illustrated step-by-step instructions. To see Melissa Murphy assemble and decorate the cake, click here.

LEMON-RASPBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
• Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.

LEMON RASPBERRY WEDDING CAKE

Steps:

• Batter: Make first batch of batter: Heat oven to 350 degrees F and line a buttered 10-inch round cake pan (at least 2 inches deep) with a round of wax paper. Butter paper and dust pan with flour, knocking out excess. Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer cream butter with sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla extract.
• Add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and beat in zest (do not over-mix).
• Pour batter into prepared pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack. Peel off paper and cool cake completely.
• Make second batch of batter: Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan (each at least 2 inches deep) with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
• Make batter in same manner.
• Pour 1 3/4 cups batter into prepared 6-inch pan. Pour remaining batter into prepared 8-inch pan. Bake 6-inch cake in middle of oven 30 to 35 minutes and 8-inch cake 35 to 40 minutes, or until a tester comes out clean. Cool cakes in pans on racks 5 minutes and invert onto racks. Peel off paper and cool cakes completely.
• Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frozen. Defrost cake layers (without unwrapping) at room temperature.
• Syrup: In a small saucepan combine sugar, water, and zest and bring to a boil, stirring until sugar is dissolved. Remove pan from heat and let syrup cool completely. Discard zest and stir in lemon juice and framboise. Syrup may be made 2 weeks ahead and chilled in an airtight container.
• Assemble cake: With a long serrated knife halve each layer horizontally. Put each 10-inch layer, cut side up, on a 9-inch cardboard round. Put 8-inch layers similarly on 7-inch rounds and 6-inch layers on 5-inch rounds. Brush cut sides of all 6 layers generously with syrup, dividing it evenly among layers, and let layers stand 15 minutes to absorb syrup.
• Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side up, and arrange enough raspberries, side by side and open ends down, in concentric circles to cover entire layer. Invert bottom half of 10-inch layer, cut side down, on top of berries and gently press layers together to form an even tier. (Discard top cardboard round.) Frost top and sides smoothly with some remaining buttercream and chill while assembling remaining 2 tiers.
• Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream between layers) and chill while assembling remaining tier. Assemble and frost 6-inch tier in same manner (use about 2/3 cup buttercream between layers) and chill until buttercream is firm.
• Cut 3 straws in half and insert 1 straw piece all the way into center of 10-inch bottom tier. Trim straw level with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. (Straws serve to support tiers.) Carefully put 8-inch middle tier (still on cardboard) in center of bottom tier.
• Cut remaining 2 straws in half and insert into middle tier in same manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch top tier (still on cardboard) in center of middle tier.
• Fill in any gaps between tiers with buttercream and transfer remaining buttercream to a pastry bag filled with a small (#66) leaf tip. Pipe a decorative border around top edge of top tier. With a medium-sized (#70) leaf tip pipe border in same manner around bottom edges of top and middle tiers. With same tip pipe 5 evenly spaced ribbons from top to bottom of cake. (These ribbons will support cascades of crystallized flowers.)
• Transfer cake to a cake stand or other serving plate and with a larger (#113) leaf tip pipe border around bottom edge of cake. With same tip pipe mound of buttercream on top of cake. (This mound will support crystallized flower arrangement.)
• Arrange crystallized flowers and mint leaves decoratively on top and sides of cake. Chill cake at least 6 hours and up to 1 day. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving.
• Serve cake with creme fraîche ice cream and additional raspberries.
• Lemon Curd: In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with plastic wrap. Chill curd, covered at least 4 hours or overnight.
• Buttercream: In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248 degrees F on a candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.
• Creme Fraîche Ice Cream: In a blender blend together all ingredients, scraping down sides, until very smooth, about 2 minutes. Chill mixture until cold and freeze in an ice-cream maker.

LEMON RASPBERRY WEDDING CAKE

Steps:

• Make first batch of batter:
• Preheat oven to 350°F. and line a buttered 10-inch round cake pan (at least 2 inches deep) with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
• Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer cream butter with sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and beat in zest (do not overmix).
• Pour batter into prepared pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack. Peel off paper and cool cake completely.
• Make second batch of batter:
• Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan (each at least 2 inches deep) with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
• Make batter in same manner.
• Pour 1 3/4 cups batter into prepared 6-inch pan. Pour remaining batter into prepared 8-inch pan. Bake 6-inch cake in middle of oven 30 to 35 minutes and 8-inch cake 35 to 40 minutes, or until a tester comes out clean. Cool cakes in pans on racks 5 minutes and invert onto racks. Peel off paper and cool cakes completely.
• Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frozen. Defrost cake layers (without unwrapping) at room temperature.
• Make syrup:
• In a small saucepan combine sugar, water, and zest and bring to a boil, stirring until sugar is dissolved. Remove pan from heat and let syrup cool completely. Discard zest and stir in lemon juice and framboise. Syrup may be made 2 weeks ahead and chilled in an airtight container.
• Assemble cake:
• With a long serrated knife halve each layer horizontally. Put each 10-inch layer, cut side up, on a 9-inch cardboard round. Put 8-inch layers similarly on 7-inch rounds and 6-inch layers on 5-inch rounds. Brush cut sides of all 6 layers generously with syrup, dividing it evenly among layers, and let layers stand 15 minutes to absorb syrup.
• Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side up, and arrange enough raspberries, side by side and open ends down, in concentric circles to cover entire layer. Invert bottom half of 10-inch layer, cut side down, on top of berries and gently press layers together to form an even tier. (Discard top cardboard round.) Frost top and sides smoothly with some remaining buttercream and chill while assembling remaining 2 tiers.
• Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream between layers) and chill while assembling remaining tier. Assemble and frost 6-inch tier in same manner (use about 2/3 cup buttercream between layers) and chill until buttercream is firm.
• Cut 3 straws in half and insert 1 straw piece all the way into center of 10-inch bottom tier. Trim straw level with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. (Straws serve to support tiers.) Carefully put 8-inch middle tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in same manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch top tier (still on cardboard) in center of middle tier.
• Fill in any gaps between tiers with buttercream and transfer remaining buttercream to a pastry bag filled with a small (#66) leaf tip. Pipe a decorative border around top edge of top tier. With a medium-sized (#70) leaf tip pipe border in same manner around bottom edges of top and middle tiers. With same tip pipe 5 evenly spaced ribbons from top to bottom of cake. (These ribbons will support cascades of crystallized flowers.)
• Transfer cake to a cake stand or other serving plate and with a larger (#113) leaf tip pipe border around bottom edge of cake. With same tip pipe mound of buttercream on top of cake. (This mound will support crystallized flower arrangement.)
• Arrange crystallized flowers and mint leaves decoratively on top and sides of cake. Chill cake at least 6 hours and up to 1 day. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving.
• Serve cake with Crème Fraîche Ice Cream and additonal raspberries.

RASPBERRY LEMON CAKE

Steps:

• For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.

LEMON RASPBERRY CORNMEAL CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
• Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
• Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
• Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
• Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
• Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
• Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
• While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
• Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.