Best Raspberry And Lemon Layer Cake Recipes

LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM

Steps:

• For cake:
• Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
• Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
• For filling:
• Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
• Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
• Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)

RASPBERRY AND LEMON LAYER CAKE

Steps:

• Heat the oven to 180C/350F/GMk 4.
• Grease three 7in (18cm) sandwich tins with a little butter and dust with flour.
• Sift together the flour, bicarbonate of soda, baking powder and salt.
• Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed.
• Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest.
• Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden.
• Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled.
• Set aside the nicest layer for the top.
• Beat together the mascarpone and lemon curd until smooth.
• Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat.
• Add the top layer and dust liberally with icing sugar. Serve.