Lemon Raspberry Cake

Ingredients

For the cake:

• 3 cups (345g) sifted all-purpose flour

• 1 Tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup (230g) unsalted butter, room temperature

• 1 and 3/4 cups (350g) granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup (240ml) buttermilk

• 1 Tablespoon lemon zest (about 2 lemons)

• 1/3 cup (80ml) fresh lemon juice (about 2 lemons)

• 1 tablespoon poppy seeds (optional)

For the Icing:

• 1 cup (230g) unsalted butter, room temperature

• 8 ounces (224g) cream cheese, room temperature

• 5 cups (600g) confectioners’ sugar

• 2 Tablespoons (30ml) fresh lemon juice

• 1 teaspoon pure vanilla extract

• pinch salt

For the Raspberry purée:

• 1 1/2 cup raspberries

• 1 tablespoon cornstarch

• 1 teaspoon sugar

• 1 teaspoon fresh lemon juice

For the cake:

Preheat the oven at 350 degrees.

Spray three 8-inch round cake pans with nonstick baking spray.

Whisk the flour, baking powder, and salt together. Set aside.

Using a mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined.

With the mixer on low speed, add the dry ingredients just until combined. Add the buttermilk, lemon zest, and lemon juice and mix just until combined. Add the poppy seeds, if using.

Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through.

Let the cake cool down before inverting onto wire racks and let cool completely.

For the Icing:

In a large bowl using a mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes.

For the Raspberry purée:

In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).

To assemble the cake:

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard. Place 1 cake layer on your cake stand. Evenly cover the top with about 1 cup of frosting. Add half of the raspberry purée. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting and raspberry purée. Top with the third cake layer. Spread the remaining frosting all over the top and sides.

Enjoy!