Lemon Raspberry Layer Cake Recipe

Ingredients

Directions

Cake:

1. Preheat the oven to 350˚F and line 3 8-inch cake pans with parchment paper or spray with nonstick baking spray with flour; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, whisk together the oil and granulated sugar until well blended.
4. Whisk in the eggs until well blended.
5. Whisk in the buttermilk, lemon zest and lemon juice until well blended.
6. Add the flour mixture to the bowl and whisk until you have a smooth batter.
7. Divide the batter evenly among the three pans.
8. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and allow to cool for 10 minutes.
10. Run a knife around the edges then invert the cakes onto a wire rack and remove the parchment paper.
11. Allow the cakes to cool completely.

 

Filling:

1. In a medium mixing bowl, blend the fruit spread and cream cheese together until smooth and creamy.

 

Frosting:

1. In a large mixing bowl, cream together the butter and shortening until blended.
2. Add in the zest and 1-2 cups of powdered sugar. Mix on low speed until the powdered sugar is well blended.
3. Alternate adding powdered sugar and lemon juice, mixing well between each addition.
4. If using, add the food coloring at this point and mix until well blended and desired color is achieved.
5. Add in the milk,1 tablespoon at a time, until a desired consistency is achieved.

 

Assembly:

1. Use a serrated knife to cut off the tops off each cake to make them level.
2. On a cake platter, place one cake bottom side up.
3. Top with half the raspberry filling, spreading to the edges.
4. Place a second cake, top side up, on the first cake and gently press down.
5. Top with the remaining raspberry filling, spreading to the edges.
6. Place last cake, bottom side up on top of the other cakes.
7. Frost the entire cake, top and sides, with a thin coat of frosting.
8. Place cake in the refrigerator for an hour.
9. Remove from the refrigerator and use the remaining frosting to finish the cake.
10. Decorate as desired.