Lemon Raspberry Cake

Ingredients:

Lemon Curd Directions:

  • Step 1: In a saucepan combine 3/4 cup lemon juice + 1 tbsp lemon zest + 3/4 cup sugar + 3 eggs + 1/2 cup unsalted butter (cubed)

  • Step 2: Cook over medium/low heat until thick enough to hold from a whisk (about 6 minutes)

  • Step 3: Remove from heat and let cool in fridge

Raspberry Buttercream Directions:

  • Step 1: Pour 1/2 of raspberries in a blender until fully liquid

  • Step 2: Using a sieve, pour raspberries into vanilla buttercream

  • Step 3: Mix thoroughly

  • Step 4: Place in fridge

Cake Assembly Directions:

  • Step 1: Level all 4 cake layers with "cake leveler" or serrated knife

  • Step 2: Spread vanilla frosting on center of cake board

  • Step 3: Place down 1st layer of cake

  • Step 4: Cover top with thin layer of vanilla frosting

  • Step 5: Pipe ring of vanilla frosting on the edges of cake layer

  • Step 5: Fill inside with lemon curd

  • Step 6: Repeat the same layer, frosting, filling process for the next 2 layers

  • Step 7: On the 4th cake, place upside down

  • Step 8: Crumb coat entire cake with raspberry frosting

  • Step 9: Place in fridge for 20 minutes

  • Step 10: Remove from fridge and cover with 2nd coat of raspberry frosting

  • Step 11: With a cake comb, go all around the sides of cake

  • Step 12: Pipe small doll0ps of frosting (with star tip) on top of cake

  • Step 13: Place fresh raspberries on top of each dollop

© 2018 by Baking with Ryan. 

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