Raspberry Lemon Buttercream Cake

Instructions

To Prepare the Lemon Cake

Preheat oven to 325 degrees F. Grease and flour two 9 inch round cake pans. I also like to line the bottoms with a circle of parchment paper for easier release when baked.

Sift together the cake flour, baking powder and salt and set aside.

Cream together the butter and sugar until fluffy.

Add the eggs, one at a time, beating well after every addition.

Beat in the vanilla extract.

Fold in the zest of one large or 2 small lemons.

Gently fold in the dry ingredients in three equal portions, alternately with with the evaporated milk.

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into the 2 well greased, floured, and parchment lined 9 inch cake pans.

Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the centre comes out clean.

Watch it carefully, you will not want to over bake this cake. As soon as the toothpick comes out clean, remove the cake from the oven.

Let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

To Prepare the Raspberry Compote

Slowly simmer the berries and sugar over low heat for about 10 minutes.

Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.

You may not use all of the cornstarch mixture depending upon how juicy the berries are or you may need a little more.

To prepare the Lemon Buttercream Frosting


Using an electric mixer on low, mix the butter, salt and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces.

The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.

Add the vanilla extract, lemon zest and lemon juice.

Add approximately 4-6 tbsp milk, only enough to bring the frosting to a spreadable consistency.


Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use your own judgement here. The lemon juice can be adjusted to your own taste too, especially if you want a tangy frosting; use less milk and more lemon juice.

When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.

To construct the cake,

Split the two layers of cake horizontally to create 4 layers.

Place the first layer of cake on the cake plate and using a piping bag, pipe a ring of frosting around the perimeter of the cake. You can also use a heavy plastic bag with a half inch opening snipped off the corner.

Fill the ring with raspberry compote.

Add the next layer of cake and repeat the process over the next two layers.

Add the final layer of cake and frost the top and sides of the cake with the lemon buttercream frosting.

1. Garnish with fresh raspberries and a sprinkle of lemon zest if you like.