Lemon-Raspberry Cake with Lemon Buttercream

Name: Lemon-Raspberry Cake with Lemon Buttercream
Yield: Makes one 9-inch, 3-layer cake (serves 10 to 12)
Ingredients: ¾ cup (180 grams) water; 2 teaspoons vanilla extract; 1 cup (240 grams) fresh lemon juice (6 to 7 lemons); ¼ cup (½ stick/56 grams) unsalted butter; ½ cup (120 grams) fresh lemon juice (3 to 4 lemons); 2 tablespoons heavy cream; 4 eggs; 1½ cups (300 grams) sugar; 1 cup (200 grams) sugar; 6 tablespoons (¾ stick/86 grams) unsalted butter, at room temperature; ½ teaspoon vanilla extract; 1 tablespoon finely grated lemon zest (about 1 lemon); 3 cups (6 sticks/681 grams) unsalted butter, at room temperature, cut into 1-inch chunks; 6 egg whites; 1 tablespoon baking powder; ¾ cup (150 grams) sugar; ½ teaspoon kosher salt; 6 tablespoons (75 grams) canola oil; 2 egg yolks; 1 cup (240 grams) milk, at room temperature; 1 pint (260 grams) raspberries; 3 cups (360 grams) cake flour; ¼ teaspoon kosher salt; 1⅓ cups (270 grams) sugar; ½ cup (120 grams) water

Preparation info

Makes one 9-inch, 3-layer cake (serves
10 to 12
)

Difficulty
Medium

Appears in

Flour

By Joanne Chang

Published 2010

About

Nothing says “spring” quite like this cake—but that doesn’t stop it from being a best-seller at Flour year-round. It’s a thrill for me to think of how many weddings, anniversaries, christenings, birthdays, Mother’s Day celebrations, graduations, and showers have included this cake. And no wonder: With its light, fluffy sponge cake soaked with a sweet-tart lemon syrup, layers of lemon buttercream and lemon curd, and fresh raspberries scattered within and on top, this cake (please excuse my p