The first anniversary of my daughter’s Baptism was last Sunday and we had family over to celebrate. What’s a celebration without a cake? We’ve been partaking in a lot of rich, chocolate desserts lately so I wanted something light tasting. Even though she couldn’t enjoy, I wanted the cake to be a little on the girly side too. Lemons and raspberries scream Summer to me. My one problem with anything lemon flavored is my husband hates it. I had to find a recipe where there was enough lemon to satisfy me, but also not be over powering for my husband. This was the perfect combination! No one could stop eating this cake. It is definitely going up on the list of repeaters.

Lemon Raspberry Layer Cake

Ingredients

Raspberry Curd

• 1/2 cup (1 stick) unsalted butter
• Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
• 5 large egg yolks, lightly beaten
• 3/4 cup sugar
• Pinch of salt
• 2 to 3 tsp fresh lemon juice

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Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covered, until ready to serve, or for up to 1 month.

Cake

• Nonstick cooking spray
• 1 1/2 cups + 2 Tbsp granulated sugar
• zest of 1 lemon
• 2 1/4 cups cake flour, plus more for dusting the pans
• 1 cup + 2 tablespoons whole milk, at room temperature
• 6 large egg whites (3/4 cup), at room temperature
• 2 tsp almond extract
• 1 tsp vanilla extract
• 4 tsp baking powder
• 1 tsp table salt
• 12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool

Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. Or, do what I do. Buy some Wilton’s Cake Release and never flour another pan!

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add cake flour, baking powder, and salt to mixer bowl and mix at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

Butter cream Frosting

• 20 tablespoons (2 1/2 sticks) unsalted butter, softened
• 2 1/2 cups Confectioners’ sugar (10 ounces)
• 1/8 tablespoons table salt
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream

Note: When making a layer cake like this you’ll want to make a double batch of buttercream.

Also: This is a great recipe for butter cream, I use it and then do a little twist to get mine lighter in color and a little sweeter. Can’t share since someone swore me to secrecy

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.

Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source : Beantown Baker