Lemon Sponge Vertical Layer Cake With Raspberry Buttercream Food

RASPBERRY LEMON CAKE

Steps:

• Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
• Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
• Beat in the egg yolks, one at a time, along with the vanilla.
• In a separate bowl beat the egg whites until soft peaks form.
• Whisk together the flour, baking powder, salt, and baking soda.
• Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
• Fold in the whipped egg whites, and when no white streaks remain.
• Fold in the berries.
• Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
• Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
• Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
• To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
• Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

LEMON AND RASPBERRY CAKE!

Steps:

• Preheat your oven to 180C/160C Fan and line three 8"/20cm tins with parchment paper, and leave to the side.
• Beat together your butter and sugar for 3-4 minutes until light and fluffy!
• Add in your self raising flour, eggs and lemon zest and beat again for a couple of minutes until smooth
• Try not to over beat - mix until it comes together and is smooth.
• Add in your raspberries and fold through - Split the cake mix between the three tins.
• Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I check my cake is baked by using a skewer, and listening carefully to see if it bubbles! Because of the fruit, this can often take a bit longer!
• Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling.
• To make the buttercream, make sure your butter is at room temperature.
• Beat the butter on its own for 3-4 minutes, I use the paddle attachment.
• Once the butter is nice and supple, add the icing Sugar in 1/2 at a time, and beat fully before adding any more in.
• Add in the lemon, and beat again for 3-4 minutes until it's all come together.
• Get your first cake onto your chosen plate and spread/pipe over a third of the buttercream.
• Add on a few tablespoons of jam and spread.
• Add on your second cake and spread/pipe the second third of the buttercream on top.
• Finally add on your third sponge and pipe the rest of the buttercream on!
• Decorate with fresh raspberries, freeze dried raspberries, lemon zest and so on! Enjoy!

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.