Lemon Raspberry Layer Cake is like a giant plate of sunshine. Tart, sweet, and brightly colored, it’s the perfect Summer cake.
Well, they are telling the truth.
I was a doubter of this for quite some time. But here we are, 6 months into the Threenage Years, and I am eating all the feelings and drinking all the wine.
If you are a wimpy sort of person, I really recommend some type of boarding school for your child’s entire 3rd year of life. Except, you’ll have to invent it because a boarding school for three year olds actually doesn’t exist. I would know — I checked.
Lately the weather has warmed up, which is always nice because I can let my dear child roam the backyard. Much like a cow or any other sort of livestock, miniature people seem to thrive in wide open spaces. And while outside with my daughter, I noticed that she had a tendency to squat near a small pile of sand and rocks, so engrossed in building hills and filling cups that I would have to eventually tear her away, screaming like an adorable tiny demon.
A lightbulb went off. What my daughter needed was a large sandbox. This would solve all of my problems. When she was terrorizing the house, running around in her underwear and grinding Froot Loops into the carpet, I could just bring her outside, plop her in her sandbox, and read for an hour or so, sipping wine and getting back to discovering who I am. That type of thing seems to get lost during the toddler years, after all.
After discussing this with my husband (minus the finding myself part — he would have guessed, and correctly so, that “finding myself” actually meant “online shopping from my iPhone and eating Reese’s Cups”), he agreed to build Lucy a sandbox. He spent Saturday afternoon digging and hauling wheelbarrows full of sand, while I watched excitedly, daydreaming about all the peace and enlightenment that was going to soon follow.
Finally the moment of truth came, and we placed Lucy before her sandbox, lovingly built by her father.
She didn’t even want to play in the darn thing. All of my dreams were crushed. My husband was heartbroken. I started looking online for a boarding school for 3 year olds again, just in case someone built one since the last time I Googled it.
You guys…life is hard.
I have found, in times like these, that cake is the only solution. And what better cake for these gorgeous Summer months than a tall lemon cake with layers of creamy lemon buttercream and tart raspberry filling?
It’s gorgeous, it’s delicious, and your three year old can’t have any.
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1/2 cup salted butter, softened
- Zest of one lemon
- 3 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 2 teaspoons lemon extract
- Raspberry Filling:
- 24 oz frozen raspberries, thawed and pureed (straining seeds is optional)
- 2 small envelopes unflavored gelatine
- 2/3 cup granulated sugar
- 3 Tablespoons lemon juice
- Lemon Buttercream:
- 3 sticks salted butter
- 1/3 cup lemon juice
- 3 teaspoons lemon extract
- 6 cups powdered sugar
- Preheat oven to 350. Butter and flour 2 (8-inch) round cake pans and set aside.
- In a medium bowl, combine cake flour, baking powder and baking soda and set aside.
- In the bowl of your mixer, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to sugar mixture, starting and ending with the flour mixture. Beat in lemon juice and lemon extract, giving the bowl a few good scrapes from the bottom with a wooden spoon.
- Pour batter into prepared pans and bake for 25 - 30 minutes, until a toothpick inserted in the center comes out clean. Let cake cool in pans for 5 minutes, then turn out onto wire racks to cool completely.
- Prepare raspberry filling: In a medium bowl, sprinkle packets of gelatin over 1/2 cup cool water. Let sit until gelatin has absorbed water and expanded.
- In a medium saucepan, combine pureed raspberries, sugar, and lemon juice. Add gelatin and stir over medium heat until mixture comes to a boil. Let boil for one minute, then pour into a bowl and place in the refrigerator until cool and firm. Before using, I like to beat it with a hand mixer to break it up and make it easier to spread.
- Prepare lemon buttercream: In the bowl of your mixer, beat butter, lemon juice, and lemon extract on medium-low speed until smooth. With the mixer on low, slowly add powdered sugar, beating until just barely combined. Increase mixer speed to high and beat for one minute.
- Assemble cake: Using a serrated knife, cut cakes in half horizontally. Place one cake layer on a plate. Top with 1/4 of lemon buttercream. Spread 1/3 raspberry filling on top of that. Repeat 3 times, finishing the cake with the remaining lemon buttercream.
**lemon cake recipe adapted from Cooking Light
Enjoy and have a happy Monday!!