Ballerina Farm Raspberry Lemon Cake

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. View this post on Instagram A post shared by Hannah @Ballerina Farm (@ballerinafarm)