Jun 20 2012

Lemon Layer Cake with Raspberry Filling

Published by at 7:03 am under Food,Local food,Recipes

This May 30th marked Greg and my 3rd wedding anniversary and, like last year, I baked us a special cake to celebrate.  Last year I decided to commemorate each year by baking my version of one of our six wedding cake flavors.  We toasted to 2 years together over Chocolate Cake with Bavarian Cream Filling and frosted glasses of champagne.  With our little Sprout on board for our third anniversary, I’d have to pass on the alcohol and Greg isn’t one to guzzle a bottle of bubbly by himself (particularly because he knows I’d sulk for days if he insisted on his own little champagne party without me).  So, we chose one of our favorite and most fresh tasting flavor combinations to compensate.

This is a combination of the cake from Fine Cooking’s Triple Lemon Layer Cake, a basic raspberry filling and the same vanilla buttercream I used last year.

The result was impeccable.  Seriously.  The cake is just lemony enough and has that dense yet tender crumb you expect from a wedding cake.  It pairs perfectly with the tart ribbon of raspberry that has so much fresh flavor, you can’t miss it.  All of that pungent fruit flavor is tempered by the creamy, buttery sweetness of the stiff frosting.  It absolutely transported me back to our wedding night and I can honestly say I didn’t even miss the champagne.

This was SO GOOD, I can’t believe I only made a 6 inch cake–I could have eaten way, WAY more.  This got us through our anniversary night and had us looking forward to dessert leftovers for two more night but, oh, that fourth night was so, so sad knowing the cake plate was empty.

I’d make at least a 9-inch, if I was you.

 

Lemon Layer Cake with Raspberry Filling

Yield: 1 8 or 9 inch layer cake, 12 servings

Lemon Layer Cake with Raspberry Filling

Cake adapted from Fine Cooking

Ingredients

    For the Cake
  • 2 1/3 cups cake flour
  • 2 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups sugar
  • 2 tablespoons lightly packed finely grated lemon zest
  • 3/4 cup unsalted butter, room temperature
  • 1 cup whole milk, at room temperature
  • 5 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • For the Filling
  • 1 1/2 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 2 tablespoons cornstarch
  • For the Frosting
  • 2 sticks butter, very soft (but not melted)
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream
  • 9-10 cups confectioners’ sugar

Instructions

For the Cake

Preheat the oven to 350°F. Grease and flour two 8 or 9 x 2-inch round cake pans. In a medium bowl, combine cake flour, baking powder, and salt. Set aside.

In a small bowl, stir together 1/4 cup of the sugar with the zest until zest is coated and mixture looks slightly wet.

Transfer lemon sugar to the bowl of a mixer fitted with a paddle attachment; add butter and beat on medium speed until light and fluffy (about 1-1/2 minutes). Add the remaining 1-1/2 cups sugar and beat until smooth (about 1-1/2 minutes). Beat in a quarter of the milk just until blended. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.

In another large bowl, beat the egg whites with a mixer or immersion blender fitted with whisk attachment on medium speed just until foamy. Add the cream of tartar, increase the speed to medium high, and beat until stiff peaks form. Add a quarter of the whites to the batter and gently fold them in with a rubber spatula. Continue to gently fold in the whites, a quarter at a time, being careful not to deflate the mixture.

Divide the batter evenly between the prepared pans and smooth the tops with the spatula. Bake until a pick inserted in the centers comes out clean, 35 to 40 minutes. Let cool in the pans on a rack for 10 minutes. Run a table knife around the inside of the pans and carefully invert each cake out onto the rack. Flip them right side up and let cool completely.

For the Filling

In a small saucepan, combine the raspberries, sugar and lemon juice. Use a spoon or potato masher to break the raspberries down and release their juices then use an immersion blender to puree.

If you'd like a seedless filling, strain the mixture in a fine sieve and return to saucepan.

Heat mixture over medium high heat until it reaches a low boil.

In a small bowl or cup, combine the water and cornstarch. Add to raspberry mixture and stir quickly to thoroughly combine. Continue to heat the mixture at a low bowl; mixture should thicken and begin to look glossy. Cook 2 minutes longer, stirring constantly to avoid scorching on the bottom. Cool completely.

For the Frosting

In a large bowl, beat the butter, vanilla and cream for 30 seconds. Gradually add in the confectioners’ sugar, beating constantly and occasionally stopping to scrape down the sides of the bowl with a spatula, until the frosting reaches the desired consistency. I like a stiffer frosting for this cake.

To assemble the cake

Place one cool cake later on the plate you’re using for serving. Use a sharp spoon or mellonballer to gently remove about 1/4 inch from the top of the cake–avoid scraping off the very edge–what you want to create is a very shallow well across the whole area of the cake that the filling can fill without being squished out by the top cake layer. Spread the filling in the well, taking care not to drag too much.

Place the top layer on the filling and position to be in line with the bottom layer and flat on top. Use a pastry brush or basting brush to sweep crumbs away from the cake surface and serving plate.

Use about 1 cup of frosting to spread thinly over entire cake surface. This is your crumb coat--it should be smooth but it doesn't matter if the crumbs or a bit of leaked filling shows. Refrigerate at least 30 minutes to set the frosting.

Use the remaining frosting to cover the whole thing to your desired thickness of frosting. Smooth the surface with an offset spatula and pipe decorations if desired.

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11 responses so far

11 Responses to “Lemon Layer Cake with Raspberry Filling”

  1. Ammieon 20 Jun 2012 at 10:31 am

    Congrats on your anniversary! We also had our 3rd anniversary in May and our wedding cake was lemon, with lemon mouse and fresh raspberries w/buttercream! I’ll have to keep this recipe in mind for a future anniversary celebration!

  2. Sarah Kateon 22 Jun 2012 at 8:54 am

    This looks amazing! I love lemon cake! I’ve starred this to hopefully make in the near future :)

  3. Welcome Sprout! « Decorate Thison 27 Aug 2012 at 9:24 am

    [...] so I was slightly intimidated to make a cake for her. I ended up using a recipe from her own blog, Our Share of the Harvest, for a lemon cake that she raved about. I love lemon cake also and love an excuse to make [...]

  4. [...] This is a kind of dessert that would surely win my family’s sympathy! The color, texture and plating would get their attentions. Very attractive and appetizing! I’m confident that the flavor would surely make a big hit on them.For the recipe and full instructions go here [...]

  5. Jolene Ebornon 15 Mar 2014 at 10:30 pm

    I found this on Pinterest and I made this for a friend’s birthday. Everyone raved about it. One thing that I did discover was that when making the filling, the cornstarch to water ratio didn’t work for me. I switched the recipe from 1 T. water and 2 T. cornstarch, to 2 T. water and 1 T. cornstarch and it was perfect. Thanks for sharing this recipe! It’s a keeper!

  6. Andreaon 21 Apr 2014 at 3:14 pm

    I made this for Easter for our family/friends gathering. It was GONE in a heartbeat….many other desserts (that I thought were tasty) were left in the dust. This cake was definitely the star. I will be making it again. Gorgeous and delicious!!

  7. AKon 28 May 2014 at 6:43 pm

    I made this for a get-together and ended up being the star of the day :D … Everyone just loved it. This one is definitely my favourite. Classy and yummy. Thanks heaps for sharing.

  8. Debon 22 Jun 2014 at 9:37 pm

    Hello,
    My daughters weeding is coming up and I have made this cake for a 3 tierd cake. It is delicious I must say ! But, I wanted to know if it will hold up to fondant as a frosting instead of the buttercream? What do you think? Thank you……

  9. Debon 22 Jun 2014 at 9:40 pm

    oops ! that was “wedding”.

  10. Lindseyon 23 Jun 2014 at 9:11 am

    Congratulations to your daughter! I haven’t tried this cake with fondant and our wedding cake used a buttercream so I can’t say for sure. It’s got a pretty sturdy texture compared to other cakes I’ve made so my gut says it will be ok but I haven’t actually tried it. Good luck!

  11. Debon 23 Jun 2014 at 12:10 pm

    Thank you… I found a similar recipe to this cake, almost identical, only it calls for egg yolks mixed in the batter and fold in the whites Do you think that egg yolks would make a difference in the cakes density?

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