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Lemon Raspberry Cake

Light and Fluffy Raspberry Cake with a Whipped Mascarpone Frosting 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

  • 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.  

Notes

If you want more frosting, please double recipe.  The current amounts in the recipe allows you to place a layer of frosting between layers, and on top of the cake as well.  
Use toothpick or skewer sticks to keep cake from falling.