This lemon cake is heaven! Raspberry filling and lemon cream cheese buttercream frosting for the win.
Tools You'll Need
2 cake pans
2 large mixing bowls
1 Medium mixing bowl
Kitchenaid mixer (if you have one)
Electric mixer
Measuring spoons
Measuring cups
Zester
Rubber spatula
Frosting spatula or butter knife
Sifter or strainer
Liquid measuring glasses
Small sauce pot
Pre-heated oven to 350 degrees
Ingredients:
Pam baking spray
3 Cups all-purpose flour
2 Sticks unsalted butter room temperature/soften
1 3/4 Cups granulated sugar
2 tsp Pure vanilla extract
3 Room temp large eggs
1/2 tsp Baking soda
2.5 tsp Baking powder
1 Cup whole milk
1 1/2 Tbs vinegar (in the milk)
1/3 Cup fresh lemon juice (about 2 small lemons or one large)
Zest of two lemons
1/2 tsp Salt
Filling
1 pint fresh raspberries
1/3-1/2 Cup sugar
1 tbs butter
2 Tbs lemon juice
2 Tbs Sur-gel pectin
Frosting:
5 Cups powdered sugar
1 Stick unsalted butter room temp
Juice of 1/2 a lemon
1 tsp vanilla
1 8-oz block Philadelphia cream cheese (full fat) room temperature
Instructions:
Spray the Pam in the cake pans and set aside. Pre-heat the oven.
Put the filling ingredients in a sauce pot to cook down on medium-low heat. Be sure to stir every so often. When it thickens and is cooked down, place in a bowl and in the fridge to cool/gel.
Using the kitchenaid or electric mixer, on medium-high speed, cream the butter an sugar together until smooth. In another bowl, sift the dry ingredients for the cake batter together.
Pour the milk into the measuring glass and add the vinegar. Let sit.
Add the eggs and vanilla to the creamed butter and sugar. Cream together for a couple minutes until fluffy.
On slow speed, add the dry ingredients to the creamed butter slowly until just combined. Use the rubber spatula to scrape the sides if necessary.
Add the lemon juice, buttermilk, and zest until just combined. Scrape the bottom of the bowl to make sure there is no dry ingredients missed.
Split between the two cake pans evenly. Bake at 350 for about 24-26 minutes or until they pass the toothpick test. Pull out and let cool in the pan.
For the frosting, cream the cream cheese and butter together using the electric mixer. Add the vanilla and lemon juice. Slowly add the powdered sugar until it is thick. You may wish to place the frosting in the fridge for 30 minutes to solidify some.
Wait until the cake is completely cool, the raspberries are gelatinized, and the frosting is a bit thicker.
Place one layer of cake on a cake plate, top down. Spread a thin layer of frosting, then the raspberry filling. Lay the top cake layer bottom down. Frost the sides and top. Mangia!
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