Lemon-Raspberry Wedding Cake

The tradition of serving wedding cake dates back to ancient Rome, where the cake was broken over the bride’s head to symbolize fertility and good fortune.

This is vegetarian recipe. Dish can be prepared in 150 minutes. Recipe for experienced cooks (high difficulty). Number of ingredients: 13.

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Lemon-Raspberry Wedding Cake

Cooking Method: Baking, Mixing Cuisine: American, European Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Advanced Prep Time 60 min Cook Time 30 min Rest Time 60 min Total Time 2 hrs 30 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup Cake Flour
• 2 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 1 cup Unsalted Butter
• 2 cup Granulated Sugar
• 4 large Eggs
• 2 teaspoon Vanilla Extract
• 1 cup Whole Milk
• 2 tablespoon Lemon Zest
• 4 tablespoon Lemon Juice
• 1.5 cup Raspberries
• 2 cup Powdered Sugar
• 1 cup Heavy Cream

Instructions

1. Preheat the oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the lemon zest and lemon juice.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. In a small bowl, mash the raspberries with a fork and stir in the powdered sugar.
11. In a separate bowl, whip the heavy cream until stiff peaks form.
12. Fold the raspberry mixture into the whipped cream.
13. Place one cake layer on a serving plate and spread a layer of the raspberry cream on top.
14. Repeat with the remaining cake layers and raspberry cream, finishing with a layer of raspberry cream on top.
15. Refrigerate the cake for at least 1 hour to allow the flavors to meld.
16. Serve chilled and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 58g20%

Sugars 42g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.