Description
A delightful and refreshing layer cake featuring raspberry and lemon flavors, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup lemon curd
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- Fresh raspberries and lemon slices for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread a layer of lemon curd between each cake layer.
- Whip the heavy cream with powdered sugar until stiff peaks form and frost the top and sides of the cake.
- Garnish with fresh raspberries and lemon slices before serving.
Notes
- For a more intense lemon flavor, add lemon zest to the batter.
- This cake can be made a day in advance and stored in the refrigerator.
- Ensure the cake is completely cooled before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg