This towering raspberry lemon cake is perfect for birthdays, but any excuse to celebrate will do. Three thick layers of moist, tart raspberry lemon cake are sandwiched with a homemade berry buttercream and stewed berries. You can decorate the cake with as much classic buttercream as you like, then adorn it with a crown of fresh, vibrant raspberries. The slices are substantial yet delicate, and will happily satisfy the dessert requirements of any celebration or Sunday dinner.
Yield: 1 (3 layer) 9-inch cake | Prep Time: 1 hour | Cook Time: 45 minutes | Rest Time: 3 hours
Ingredients
Cake
- Butter and flour, for greasing the pans
- 5 ¼ cups (630 grams) all-purpose flour
- 4 ½ teaspoons (18 grams) baking powder
- 1 teaspoon Ballerina Farm coarse grey french salt
- 5 cups (990 grams) granulated sugar
- 2 ¼ cups (508 grams) butter, room temperature
- 9 egg whites
- 1 ½ cups (340 grams) whole milk
- 1 ½ cups (340 grams) sour cream
- 3 tablespoons lemon zest, about 3 lemons
- 1 cup (227 grams) freshly squeezed lemon juice, about 6 to 8 lemons
- 3 tablespoons (42 grams) vanilla extract
- 4 cups freeze dried raspberries
Syrup
- 1 tablespoon (14 grams) water
- 1 ½ cup frozen mixed berries
- 1 tablespoon (12 grams) granulated sugar
- 1 tablespoon (14 grams) lemon juice, about 1 lemon
Frosting
- 1 ½ cups (339 grams) butter, room temperature
- 7 cups (791 grams) powdered sugar
- 4 tablespoons (56 grams) lemon juice, about 3 to 4 lemons
- ¼ teaspoon Ballerina Farm coarse grey french salt
Directions
Cake
- Preheat the oven to 350-degrees Fahrenheit. Lightly grease 3 (9-inch) cake pans with butter. Dust the pans with flour, tapping out any excess.
- Sift the flour, baking powder, and sugar into a large bowl. Add the salt.
- In another large bowl, beat the butter until soft, then add the egg whites, milk, sour cream, vanilla, lemon zest, and lemon juice. Whisk until combined.
- Add the wet mixture to the dry and mix until just combined. Fold in the freeze-dried raspberries, being careful not to over-mix.
- Divide the batter evenly between each pan. Transfer to the oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Set the cakes aside to cool completely, about 2 hours, then remove from the pans.
Syrup
- While the cake cools, make the syrup. To a small saucepan over medium heat, add the frozen berries, lemon juice, water and sugar. Mash and stir until the mixture comes to a boil, then simmer until reduced by about half.
- Use a fine-mesh strainer to strain the syrup into a small bowl. Transfer the syrup to the fridge to chill, and set aside the strained berries.
Frosting & Assembly
- In a stand mixer fitted with a paddle attachment, cream the butter until soft and smooth.
- Working about 1 cup at a time, add the powdered sugar and mix on low-speed until incorporated, scraping down the paddle and sides of the mixer as needed.
- Add the lemon juice and mix on medium speed until completely combined, about 1 minute.
- Remove about one-third of the frosting and place in a small bowl. Add the chilled berry syrup and gently mix until combined.
- Begin assembling the cake by placing one of the cake layers on a platter or cake stand. Spread with a thin layer of the berry buttercream, then add a thin layer of the reserved berries (leftover from the syrup).
- Add the second cake layer and repeat, adding a thin layer of berry buttercream and reserved berries.
- Top with the final cake layer. Using the plain buttercream, frost the entire cake to your liking.
- Decorate with fresh berries, then cover loosely with plastic wrap and refrigerate until chilled, about 1 hour. Slice and enjoy.
