Description
This Lemon Raspberry Wedding Cake is the perfect centerpiece for your wedding celebration. The moist lemon cake layers are complemented by a sweet and tart raspberry buttercream and fresh raspberries for a truly unforgettable dessert.
Ingredients
Scale
- For the Lemon Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- For the Raspberry Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup raspberry puree (fresh raspberries pureed and strained)
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh raspberries for filling and decoration
Instructions
- Make the Lemon Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk, lemon juice, zest, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Raspberry Buttercream: In a large bowl, cream together butter until light and fluffy. Gradually add powdered sugar, mixing until combined.
- Stir in raspberry puree, vanilla, and salt. Beat until smooth and creamy.
- Assemble the Cake: Level the cake layers with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand.
- Spread a layer of raspberry buttercream over the cake layer, and sprinkle with fresh raspberries.
- Top with the second cake layer, and repeat the buttercream and raspberry filling.
- Top with the final cake layer. Frost the entire cake with the remaining buttercream.
- Decorate with fresh raspberries.
- Refrigerate for at least 30 minutes before serving.
Notes
- For the raspberry puree, blend fresh raspberries in a blender, then strain to remove seeds.
- If you prefer a less tart buttercream, add more powdered sugar.
- This cake can be made a day in advance and stored in the refrigerator.
- Garnish with fresh flowers for a more elegant look.
- Prep Time: PT1H
- Cook Time: PT35M
- Category: Cakes
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 65g
- Protein: 5g