Lemon Raspberry Cake

A four layered lemon cake covered in raspberry preserve and lemon buttercream.... mmmm :)

Ingredients:

2 1/4 cups cake flour
1 tbs baking powder
1/2 tsp salt
1 1/4 cup buttermilk at room temperature
4 egg whites at room temperature
1 1/2 cup sugar
2 tsp lemon zest
8 tbs butter at room temperature
1/2 tsp lemon extract

Lemon Buttercream
1 cup sugar
4 egg whites
1 1/2 cup butter at room temperature
1/4 cup fresh lemon juice
1 tsp vanilla extract

(i ended up making a second batch of icing to cover the cake)

1 cup raspberry perserve (seedless is best) 

2 packages of raspberries (optional) 

Pre-heat your oven to 350 degrees.

Coat two 8 or 9 inch pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside.

In a medium bowl sift together the cake flour, baking powder and salt and set aside.

In a second small bowl combine the milk and egg whites and set aside.

In a stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and mix for 4-5 minutes until light and fluffy. Beat in the lemon extract. 

Reduce the mixer's speed to slow and add 1/3rd of the flour. Once incorporated add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you've finished with the last 1/3rd of the flour. 

Divide the batter between your baking pans evenly and bake for 30 to 35 minutes until a fork comes out of the cake clean.

Place the cakes on wire racks to cool.

After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans.

Allow to cool until room temperature.

For the icing:

Combine the sugar and egg whites in a bowl over simmering water. Whisk constantly until the mixture is warm to the touch and the sugar is no longer gritty.

Transfer the mixture to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the meringue is stiff, add the butter a half a cup at a time until incorporated. Continue to beat for 6 to 10 minutes. 

Once well beaten, add the lemon juice a little at a time. Beat until absorbed and then add vanilla. 

Assembly:

Cut cakes in half with a serrated knife. Be careful not to cut uneven. 

Spread a third of the raspberry preserves onto the bottom layer of the cake and then a layer of buttercream. Continue to do this with each layer, ending with the buttercream mixture on top. 

Cover sides and place raspberries on top.