Raspberry Lemon Cake
5 ¼ cup all purpose flour
4 ½ tsp baking powder
1 tsp sea salt
5 cups white sugar
2 ¼ cups of butter at room temperature
9 egg whites
1 ½ cups of milk
1 ½ cups sour cream
1 cup freshly squeezed lemon juice
3 tbsp lemon zest
3 tbsp vanilla extract
- 4 cups freeze dried raspberries
1 tbsp water
1 1/2 cup frozen mixed berries
- 1 tbsp sugar
1 tbsp lemon juice
1 ½ cups butter at room temperature
- 7 cups powdered sugar
- 4 tbsp lemon juice
- 1/4 tsp sea salt
Preheat oven to 350°F/ 176°C. Spread butter on 3 9-inch pans & lightly coat in flour. (Prevents sticking)
Sift the flour, baking powder, sugar and salt in a large bowl.
In another bowl, beat the butter, egg whites, milk, sour cream, lemon juice, lemon zest and vanilla.
Add the wet mixture to the dry mixture and mix till just combined.
Fold in raspberries until just combined.
Pour the batter evenly in each pan.
Bake at for about 35 minutes or until the centers come out clean with a toothpick.
- In a small saucepan, add the frozen berries, lemon juice, water and sugar. Mash and stir till the mixture comes to a boil, then simmer until reduced by half.
Strain into a bowl to chill.
Save the strained berries
In a stand mixer, cream the butter
Add powdered sugar a few batches at a time
Mix until fully combined (may need to scrape down the sides in between)
Add lemon juice (May need more lemon juice or powdered sugar, just till reaches the right consistency and taste)
Take out about 1/3 cup of frosting to a small bowl and mix in berry syrup little at a time and mix.
Place first layer of cake on platter and spread think layer of the berry buttercream and reserved berries on top.
Place 2nd cake layer and repeat.
Once all 3 layers are stacked, take the plain butter cream and frost the entire cake to liking.
Decorate with fresh berries & chill
Once chilled, enjoy!