Celebrate spring with a light and moist lemon cake layered with raspberry preserve and frosted with a simple and sweet buttercream frosting.
- For the Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/4 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup vegetable oil
- zest from 1 whole lemon
- 1/2 teaspoon lemon extract if desired, for more lemon flavor
- 3/4 cup raspberry preserves divided
- For the Frosting:
- 1 cup (2 sticks) unsalted butter softened
- 1 teaspoon pure vanilla extract
- 6-7 cups confectioners sugar sifted
- 3 tablespoons whole milk or half-and-half
- yellow and pink food coloring if desired
- Course: Dessert
- For the cake: Line two 6” and two 8” round cake pans with parchment paper (cut out circles). Set aside. Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the dry ingredients ( flour, salt, sugar, baking powder and baking soda). Set aside.
- In another mixing bowl, whisk together buttermilk, eggs, vanilla, oil, lemon zest and lemon extract.
- Add dry ingredients to the wet ingredients and mix well. Beat together for 2 minutes.
- Divide the batter in half (pour half into the dry ingredients bowl).
- Add pink food coloring to one batter half, one drop at a time until desired shade is reached. The color will intensify during baking, so keep that in mind.
- Divide each batter half into a set of 6” and 8” round cake pans. Divide accordingly. Tap the pans against counter to release any air bubbles.
- Bake cake in 6” pans first, for 13 to 15 minutes OR until a toothpick inserted in the center of the cake comes out clean.
- Bake cake in 8” pans next, for 20 to 22 minutes OR until a toothpick inserted in the center of the cake comes out clean.
- Cool cakes in pan completely. Remove from pans, peel off the parchment paper from bottoms of cake layers. Wrap cake layers with saran wrap and chill for at least 2 hours, preferably overnight.
- Assembling the cake: Spread a small amount of frosting on the bottom of your cake stand or decorating table. Place pink 8” cake layer on stand. Pipe out ¾” border of frosting around the edge of cake layer.
- Spread 3/4 of raspberry preserves in the frosting circle. Place second 8” cake layer on top. Cover top cake layer with thin layer of frosting. Smooth out.
- Place pink 6” cake layer in the center. Pipe out ¾” border of frosting around the edge of cake layer. Spread remaining raspberry preserved in the center of frosting circle. Place second 6" cake layer on top.
- Cover sides and top of whole cake with thin layer of frosting. Smooth out with large spatula.
Place cake in refrigerator to set, at least 1 hour.
- When ready to decorate, divide remaining frosting into two parts, then each part into two again.
Add pink and yellow food coloring accordingly, making one part of frosting slightly darker than
the other. Pipe out darker pink frosting on bottom part of cake sides (the first tier). Apply the lighter pink frosting above the darker frosting. Smooth out with spatula to create ombre effect.
- Repeat with yellow frosting for top tier.
- Decorate top of cake with flowers or fresh berries (optional).
- Chill cake in fridge for 2 hours to set before serving.
- For the frosting: Place butter in a large mixing bowl of stand mixer. Beat on medium for 2 minutes. With mixer
speed on low, gradually add sugar and vanilla. Beat frosting on medium high speed for 5 to 7
minutes. Add milk one tablespoon at a time while mixing until desired consistency is achieved.
The frosting should be fluffy and light.
Recipe developed by Anna, creator, writer and photographer behind the Crunchy Creamy Sweet blog. She shares family-friendly dessert and all things baking recipes with a sprinkle of savory dishes. As a fan of baking from scratch, she loves to inspire others to get in the kitchen and create simple yet delicious treats that everyone loves.
She lives with her Husband and three children in Kansas.