Lemon Raspberry Cake with Lemon Icing
Recipes Cookies Desserts Kid-friendly
Description
This cake is so beautiful and delicious, it would make the perfect dessert for when company comes. Garnish the top of the cake or each individual slice with fresh raspberries and/or mint leaves for a beautiful presentation.
Ingredients
2 sticks butter, at room temperature
2 c.sugar
4 large eggs, at room temperature
1/3 c. grated lemon zest from 2-3 large lemons
3 c. flour
1/2 t. baking powder
1/2 t. baking soda
1 t. kosher salt
1/4 c. lemon juice, freshly squeezed
3/4 c. buttermilk, at room temperature
1 t. vanilla extract
Lemon Syrup:
1/2 c. sugar
1/2 c. lemon juice, freshly squeezed
1 jar seedless raspberry jam
Icing:
2-1/2 c.powdered sugar, sifted
4 T. lemon juice, freshly squeezed
Garnish:
fresh raspberries and/or mint leaves, if desired
Directions
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Preheat the oven to 350 degrees. Grease and flour two 8 inch cake pans. Line the bottoms with parchment paper, if desired.
Cream butter and sugar in a large mixing bowl and beat until light and fluffy, about 5 minutes (the mixture is grainy). With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.
In a separate bowl, mix together flour, baking powder, baking soda, and salt. In a small bowl, combine the lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter until completely incorporated. Divide the batter between the two pans, smooth the tops, and bake 30-35 minutes or until a cake tester comes out clean.
In a small sauce pan, combine the lemon juice and sugar to make the lemon syrup. Cook over low heat until the sugar is dissolved. Remove from heat and allow to cool.
After removing the cakes from the oven, cool for 10-15 minutes. Remove from the pans and brush the top and sides of the cake with the lemon syrup. Cool cakes completely.
Before assembling the cake, place 1/2 - 3/4 cup raspberry jam in a small pan and warm to melt the jam. Remove and cool slightly.
To make icing, place the lemon juice and powdered sugar in a bowl and mix until smooth. The texture should be thick, white and spreadable, adjust the sugar and lemon juice as needed.
Assembly:
Place the first layer on a plate or platter, spread the raspberry jam over the top of the cake and allow it to drizzle down the sides. Place the second layer on top and spread the icing over the top, again, allowing the frosting to drizzle down the sides.
Garnish the lemon raspberry cake or individual slices with fresh raspberries and mint leaves.