This Lemon Raspberry Cake is such a light and fluffy cake! Nothing dense about it!
How is everyone? If you follow me on Instagram then you know even though I am busy, I am still making trying out recipes. And definitely practicing with my camera. It takes me a bit sometimes as I try recipes to see if I like them. (It’s a good thing that I have great friends, and neighbors who don’t mind being my taste testers over and over again).
Even though I am in school, my goal until I graduate is to learn my camera, and photography. Food Photography has become a sort of comfort for in this busy, and challenging time of my life. So I’m not giving it up!
In reference to the cake, I have made this recipe quite a few times. I wasn’t too fond of a dense cake for this recipe. That’s when I came across this Recipe that I adapted slightly to make my own cake. The cake layers are light and fluffy as well as the Mascarpone Frosting, which has limoncello! And even though it’s close to the holiday season, I feel that this recipe can still be made even during the holidays! It’s a great cake for the person that doesn’t like an overly sweet, and rich cake. Plus, there is some red in this cake, which I definitely take into account when it comes to “Tis the Season”.
Lemon Raspberry Cake
- 4 egg whites at room temperature
- 1 & 1/4 cup buttermilk at room temperature
- Zest from whole Lemon
- 1 & 1/2 cups white sugar
- 8 tablespoons unsalted butter at room temperature
- 1 teaspoon pure lemon extract
- 2 & 1/4 cups cake flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 4 cups fresh raspberries
- 1 cup sugar
- 1/4 cup limoncello (lemon liqueur)
- 6 tablespoons pure cane sugar
- 4 ounces mascarpone cream cold
- 3/4 cup heavy cream cold
- 2 tablespoons cold water
- 2 teaspoons cornstarch
- Additional Raspberries For Garnish
- Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans well, and set aside.In medium bowl, mix egg whites and buttermilk together. Set aside.In another bowl, mix together lemon zest, white sugar, lemon extract, and butter until mixed well. Then add buttermilk mixture to this sugar mixture. Shift together salt, baking powder, and cake mix. Add the wet ingredients to the dry ingredients, ensuring the cake mix is well blended (you are mixing the cake mix for about 2 to 3 minutes during this time). Pour the cake batter into the greased pans. Bake the cake for 20 to 25 minutes or until cake springs back. Once the cake is cooked, remove the cakes from the oven, and let the cake cool completely. While cake is cooking and cooling, make the whipped frosting and raspberry sauce. To make the raspberry sauce: combine the 1 cup of sugar and 4 cups of raspberries into a medium sauce pan. Cook on medium low heat for about 9 to 10 minutes. Once the sauce has cooked, immediately strain the liquid with a strainer. (This helps to remove the seeds). After removing the seeds, mix the cold water and cornstarch. Add the cornstarch mixture to the strained raspberry juice. This helps to thicken the raspberry sauce. Set the sauce aside. Next, make the whipped frosting. In a medium bowl, use a mixer to mix together the pure cane sugar, limoncello, lemon juice, and the mascrapone cream. After the mixture is completely mixed and smoothed, add the heavy cream. Mix the frosting until the frosting mixture forms stiff peaks. Cover and place in refrigerator until ready to use, to keep the frosting from melting. When ready to assemble the cake, Place one cake layer on the cake dish. Place half of the raspberry sauce on this cake layer. Then add half of the frosting on top of this cake layer. Repeat with second layer. Garnish with additional raspberries.