Raspberry Lemonade Cake

I always try new cake recipes for Elliott's birthday. And as I look back at it now, I can see a theme.

2010: Lemon Marshmallow Cake
2011: Lemon Meringue Pie
2012: we were visiting family so I made him a boxed lemon cake with lemon frosting.
2013: Key Lime Pie
2014: Six Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting
2015: Raspberry Lemonade Cake

Lemon/lime, marshmallows, and pies. Which pretty much sums up Elliott's favorite foods. This year I made a Raspberry Lemonade Cake which was 3 different recipes combined. I found the lemon cake recipe from Ina Garten (Food Network). I used the lemon curd from my Lemon Marshmallow cake. I made up my own 'recipe' for my raspberry filling. And I tried a new recipe for the Lemon Butter Cream Frosting.

Lemon Cake:

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar

4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

 

Directions:

Preheat the oven to 350 degrees F. Grease and flour (2) 8" cake pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops. (The batter will be thicker.) Bake for 45 minutes to 1 hour, until a toothpick comes out clean. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack and allow the cakes to cool completely.

 

Lemon Syrup:

 

1/2 cup granulated sugar

1/2 cup lemon juice

 

Directions:

Combine sugar with lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

 

Lemon Curd:

6 tablespoons unsalted butter
1 1/2 tablespoons lemon zest
1/4 cup + 2 tablespoons fresh lemon juice
3/4 cup sugar
5 large egg yolks
1/8 teaspoon salt

Directions:

In a large sauce pan, melt butter over medium-low heat; remove from heat and stir in lemon zest, lemon juice, sugar, egg yolks and salt.

Cook over medium-low heat, whisking constantly, until mixture thickens and your finger leaves a path on the back of a wooden spoon when you draw across it. Do not allow the curd to boil. Curd will thicken as it chills.

Strain curd through a sieve into a bowl. Press plastic wrap directly against surface of curd. Cool to room temperature, then refrigerate until cold and thick. (Will keep in fridge for 3 weeks and in freezer for 3 months.)

Raspberry Filling:

1 cup raspberries
1-2 Tablespoons sugar

Directions:
 
Mash raspberries and stir in sugar to taste. Cover and let sit in the fridge for at least an hour.

Lemon Butter Cream Frosting:

1 cup butter, room temperature
1 lemon, juice and zest
8 cups powdered sugar
a little milk, as needed

Directions:

Beat butter in bowl of electric mixer until fluffy, about 3 minutes. Add lemon juice, zest, and sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Add milk, as needed, to thin frosting.

Assembly:

Once cakes have cooled, slice each cake in half horizontally. Place bottom of one cake on a plate. Using a pastry brush, brush some of the lemon syrup over top of cake. Spread 1/2 of the raspberry filling on top*. Place the remaining half of the cake on top. Brush with lemon syrup. Spread 1/2 of the lemon curd on top*. Place the bottom of the second cake on top. Brush with lemon syrup. Spread remaining lemon curd on top, followed by remaining raspberry filling*. Place remaining piece of cake on top and brush top and sides with lemon syrup. Frost and garnish with fresh raspberries.

Tips:

*You can pipe a small ring of frosting around the outside edge of the cake to help keep the filling from squishing out and hold the next layer in place.