Easy peasy lemon squeezy raspberry layered cake
Okay, I’m back again… maybe the Adderall is hitting differently this morning or perhaps, I am still on a sugar rush from this cake last night. Who knows? Being a woman is difficult and I have little time to explain or try to figure out my moods or energy levels on a Monday.
But what I do have time for is this delicious (I will not say moist, because the internet has deemed that word “cringe” or whatever, but it is not dense or dry) and fluffy cake. It has the perfect amount of citrus and sweetness that will make you go back for more. I think it’s perfect but maybe that’s just me… maybe you should try out yourself… that would be crazy.
ANYWAYS!! here’s the recipe, it’s based off Bon Appetite’s Lemon Curd Lemon Cake (February, 1999) made lovingly by Selema Brown Morrison. Although her recipe is pretty dang flawless, I figured a few tweaks would be well loved and appreciated! You can get store-bought curd and raspberry preserves if ya like! I included some recommendations for some brands. Happy baking!
Easy Peasy Lemon Squeeze Raspberry Layered Cake Recipe:
350 degrees, butter and flour (I use spray, like do not make things difficult for yourself), line with parchment paper 3 (or 4, somehow, I got 4 cakes out of this recipe) 9’inch round cake pans
Cake: Dry Ingredients
1 ½ cups of cake flour
½ cups of white sugar
2 and ½ teaspoons of baking powder
¾ teaspoons of salt
1 and ½ teaspoons of grated lemon peel (honestly, no one measures this but just make sure you do NOT peel the bitter pith of the lemon)
Cake: Wet Ingredients PART 1
4 egg yolks
2 teaspoons of vanilla extract
1 tablespoon of vanilla bean paste
*optional* a little dash of almond extract (this really to your likening, some people hate almond flavor but I personally like a hint)
1 tablespoon of lemon paste
¼ cup of sour cream (or Greek yogurt, if you fancy.. I really )
½ cup of lemon curd
¼ cup of vegetable oil
¼ cup of orange juice
ADD THESE INGRENDIENTS IN A BOWL TOGETHER AND GENTLY MIX.
Cake: Wet Ingredients PART 2
(Stand Mixer, Whisk Attachment, or Arms of Steel needed)
8 egg whites
¼ teaspoon of cream of tartar
1 cup of sugar
1. Mix the wet ingredients (part 1) and dry ingredients together in a bowl!
2. Beat egg whites in another bowl.
3. Once egg whites get to soft peaks, slowly add sugar until stiff peaks form.
4. Gently fold in egg white mixture to the other mixture (we still want airy cakes, do not over mix)
5. Scoop mixture into prepared cake pans
6. Bake for 15-20 minutes on middle rack until baked through, lightly golden on top (darker pans cook faster, some ovens cook faster. This is not the time to leave the kitchen)
FOR LEMON CURD:
This is for people who have the time to make it. Honestly many store-bought ones are just as fine, and I really see no issue with cutting a few corners. These store-bought brands are great (Tiptree Lemon Curd or Bonne Maman’s Lemon Curd). I do not mess around with modifications so this Lemon Curd is verbatim from Bon Appetite.
FOR LEMON CURD:
2 and 1/3 cups sugar
2 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan.
Gradually whisk in fresh lemon juice.
Whisk in eggs and yolks; add butter.
Whisk over medium heat until curd thickens and boils, about 12 minutes.
Pour into medium bowl.
Refrigerate until cold, at least 5 hours.
DO AHEAD Can be prepared 1 week ahead. Cover and keep refrigerated.
For Faux Wedding-Style Buttercream Icing:
4 sticks of butter
6 cups of confectioner sugar
1 tablespoon of Lemon Paste
2 teaspoons of vanilla extract
1 tablespoon of Vanilla Bean Paste
1. Whip the butter until very airy (be careful not to overwhip but whip on med-high for 3 minutes)
2. Add confectioner’s sugar (the measurement is subjective but until it turns until the icing you like)
3. Add your paste, extracts etc. (whatever flavoring you fancy)
To assembly cake:
1. Put down a dollop of icing on cake stand to help cakes stay
2. Put some icing in a plastic bag for a mock icing bag (snip end with scissors)
3. Put first cake down
4. Make a cake border with icing
5. Put one scoop of icing in middle and spread
6. Add lemon curd and raspberry preserves (Bonne Mamam) in the middle
7. Repeat steps 3 through 6 until complete
8. Garnish with fresh raspberries & sliced lemons
This recipe was so much fun to make and I am pretty proud of it. I hope y’all enjoy!