Raspberry and Lemon Layer Cake
Raspberry and lemon are a classic flavor combination that is loved by many dessert enthusiasts.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Raspberry and Lemon Layer Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
-
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
-
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
-
Gradually mix in the dry ingredients, alternating with the milk. Divide the batter evenly among the prepared pans.
-
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
-
In a small bowl, mix together the raspberry jam, lemon zest, and lemon juice.
-
Place one cake layer on a serving plate. Spread a thin layer of the raspberry mixture on top. Add a layer of fresh raspberries. Repeat with the remaining cake layers.
-
In a separate bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the top of the cake.
-
Let the cake rest for at least 1 hour before serving to allow the flavors to meld together. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 60g20%
- Sugars 45g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
