Lemon Raspberry Cake

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I was inspired to make this cake after seeing Giada’s version. I just love the combination of lemon and raspberry and this may be my very favorite frosting to make.

The only thing that makes this cake more perfect than it’s layers of flavor is the fact that it is simple enough to make from scratch with my son (3 yo) and daughter (1.5 yo), which is precisely why I decided to make it for Mother’s Day this year. My kids and I made the cake during the day and invited my parents over for tea and cake to celebrate Mother’s Day a little early.

The cake itself is extremely moist and has a delectable lemon flavor. And the raspberry frosting, made with creme fraiche, is nothing short of decadent.

Happy Mother’s Day to all the mommies out there. I hope you enjoy making this cake for a special celebration.

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Cake:
1 box of white cake mix
1 lemon, juiced
3 egg whites
1 cup orange juice
2 tablespoons vegetable oil

Preheat oven to 350 degrees and grease two 8″ round cake pans.

Using an electronic mixer or stand mixer (I use a KitchenAid stand mixer) combine the cake ingredients, mixing the wet ingredients first and then adding the dry cake mix. Divide the batter evenly between the two cake pans and bake for about 30 minutes.

Cool on a wire rack for about 15 minutes. Remove from pans and allow to cool completely for 30-60 minutes.

Frosting:

1/2 stick unsalted butter, room temperature
1/3 cup creme fraiche (can substitute sour cream)
1/3 cup raspberry jam, plus 3 tablespoons for smoothing between cake layers
1 lb powdered sugar

Whisk together the butter and creme fraiche . Gradually mix in the sugar. When a smooth consistency is reached, add the raspberry jam.

Assembly:

Prepare your cake plate or stand with squares of parchment paper all along the edge as shown in the below photo. Then place one of the layers of cake on top. Spread a thin layer of jam in the middle of the cake without going all the way out to the edges (to prevent oozing when top layer is added). Place second layer on top.

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To ice the cake, start from the top center and smoothing out frosting in an outward motion and around the edges using a spatula. Gently remove the parchment paper when done icing to reveal a neat and clean cake stand base.

To decorate, my son was given the very important task of placing raspberries all around the bottom edge of the cake and a few in the center. So simple and elegant.

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Your cake is now ready. My favorite part is seeing the two layers and thin raspberry jam layer in between when a piece is cut.

Of course, best served with a cup of tea. Enjoy!

xx
Lisa

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