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

Steps

1. Preheat the oven to 350 degrees. Grease and flour two 8 inch cake pans. Line the bottoms with parchment paper, if desired.
2. 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.
3. 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.