Raspberry Lemon Layer Cake Recipes

LEMON RASPBERRY CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Grease and flour 2 (8-inch) round cake pans. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Beat in lemon zest. Add eggs 1 at a time, beating until just blended after each addition.
• Whisk together flour, baking powder, and salt in a bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating on low speed until just blended after each addition. Beat in lemon juice. Divide batter evenly between prepared pans; spread evenly in pans.
• Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 22 to 26 minutes. Let cool in pans on wire racks 10 minutes. Remove cakes from pans, and let cool completely on wire racks, about 1 hour.
• Prepare the Frosting: Process 1/2 cup raspberries in a blender or food processor until completely smooth, about 1 minute. Spoon pureed raspberries into a fine mesh strainer set over a small bowl; press raspberries using the back of a spoon to strain juices. Set raspberry juice aside. Discard solids.
• Beat cream cheese and 6 tablespoons of the sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add 2 tablespoons raspberry juice; beat until combined. (Discard remaining raspberry juice, or reserve for another use.)
• Beat whipping cream and lemon juice with an electric mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Increase speed to medium-high; slowly add remaining 6 tablespoons sugar, beating until stiff peaks form, about 5 minutes. Fold half of the whipped cream mixture into cream cheese mixture; fold in remaining whipped cream mixture.
• Assemble the cake: Place 1 Cake Layer on a serving plate or a cake stand; spread with some of the Frosting to a 1/2-inch depth. Cover frosted Cake Layer with 1 1/2 cups raspberries, flat sides down, leaving a 1/2-inch border. Spread some of the frosting over raspberry layer to a depth of 1/2 inch. Top with remaining Cake Layer. Spread remaining Frosting over top and sides of cake. Decorate with whole or halved raspberries.

RASPBERRY LEMON LAYER CAKE

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.

LEMON SPONGE VERTICAL LAYER CAKE WITH RASPBERRY BUTTERCREAM

Steps:

• For the sponge cake: Preheat the oven to 400 degrees F. Grease the bottom of a rimmed half-sheet pan (18 by 13 inches) and line the bottom only with parchment. Grease the parchment.
• Heat the cream in a microwave-safe bowl in the microwave until steaming, about 1 minute. Add to a large mixing bowl and whisk in the flour, baking powder and salt. Whisk until smooth. add in the 10 egg yolks, vanilla extract, lemon extract and lemon zest, whisking until completely smooth. Set aside.
• In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, 1 to 2 minutes. Add the vinegar and begin to slowly add the granulated sugar over a 30 second period and then raise the mixer speed to medium high and whip until medium stiff peaks form, about 2 minutes.
• Fold the egg whites into the yolk-flour mixture in 3 additions. Do this carefully to retain an airy mixture. Spread the batter into the prepared pan and smooth the surface.
• Bake until golden in color and springy to the touch, 14 to 16 minutes. Cool in the pan for 5 minutes. Run an offset spatula around the edges of the cake, place a piece of parchment over the surface, place a cooling rack on top and flip the cake out of the pan. Use another cooling rack to flip the cake back over so that it can cool upright.
• For the buttercream: Combine the raspberries, granulated sugar, lemon juice and 2 tablespoons water in a large heavy-bottomed pot and bring to a simmer over medium heat. Use a spoon to crush the raspberries as they cook. Continue to simmer, stirring frequently, until the raspberry pulp has reduced by about half, 10 to 15 minutes. Strain through a sieve and allow to cool (but do not chill).
• Combine the confectioners' sugar, egg whites and vanilla in the bowl of your stand mixer fitted with the whip attachment. Combine on low until the sugar is incorporated and then raise the speed to high and whip for 10 minutes. Add half the softened butter, whipping on low to combine. Add the remaining butter, scrape down the bowl and whip attachment and then return the mixer to medium speed and beat until the mixture is fully combined, light and smooth, 2 to 3 minutes. Add the cooled raspberry sauce with the mixer on low and allow to combine. Add the orange liqueur. Raise the mixer speed to medium high and beat until smooth.
• For the cake and decorations: Cut the cooled cake lengthwise into three strips that are each 4 inches wide and 16 inches long. Spread about 1 cup of the raspberry buttercream over each strip. Roll up the first strip, then line up the end of the first roll with the start of the second strip. Continue rolling until all 3 strips have been rolled. Turn the cake upright and place on a cake stand.
• Cover the cake with the raspberry buttercream. Transfer the remaining buttercream to a piping bag fitted with a small fluted piping tip. Finish the top of the cake with piped dollops of buttercream and a sprinkling of crushed freeze-dried raspberries.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

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

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition., Transfer to three greased and floured 9-in. round baking pans. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Cut each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a fifth of the jam. Repeat layers four times. Top with remaining cake. , For frosting, in a small bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until blended. Frost top and sides of cake.

RASPBERRY AND LEMON LAYER CAKE

Steps:

• Heat the oven to 180C/350F/GMk 4.
• Grease three 7in (18cm) sandwich tins with a little butter and dust with flour.
• Sift together the flour, bicarbonate of soda, baking powder and salt.
• Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed.
• Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest.
• Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden.
• Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled.
• Set aside the nicest layer for the top.
• Beat together the mascarpone and lemon curd until smooth.
• Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat.
• Add the top layer and dust liberally with icing sugar. Serve.

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 LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.