Lemon Cake with Raspberry Filling and Lemon Cream Cheese Frosting

Posted by Michele at 3:58 PM 0 comments

Originally posted here on February 9, 2011 as "Nicholas and Sophia's 3rd Birthday Cake"

Lemon Cake with Raspberry Filling and Lemon Cream Cheese Frosting
(originally posted here)

Lemon Cake

1 cup butter, softened
4 eggs
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 cup almond milk

Raspberry Filling

1/4 cup sugar

1/4 cup cornstarch

4 oz raspberries, reserving 12 for garnish

2 tbsp lemon juice

2 tsp lemon zest

Lemon Cream Cheese Frosting

8 oz cream cheese, softened

1/2 cup butter. softened

2-4 tbsp lemon juice

2 cups confectioner's sugar

2 tbsp lemon zest

Cake

Spray 3 8" pans with cooking or baking spray and preheat oven to 350°F. Combine flour, baking powder, soda, and salt and set aside. In a stand mixer, beat butter on medium-high speed for 30 seconds. Add sugar and beat until light; add lemon zest and lemon juice, and beat until well combined. Add eggs, 1 at a time, beating well after each. Change speed to low and add flour mixture and almond milk, alternating. Pour into prepared pans and bake for 25 or until done. Cool cakes in pans for 10 minutes before turning out on plates to finish cooling.

Filling

While the cake is cooking, heat the raspberries, lemon juice, lemon zest, and sugar over medium heat. Use a potato masher and mash the berries until the texture of jam. Bring to a boil, then whisk in cornstarch. Remove from heat. As the mixture cools, it will thicken.

Frosting

In a stand mixer, combine butter and cream cheese and mix on medium high. Slowly add in the sugar. Drizzle in enough lemon juice to make the desired texture. On low, add in the lemon zest.

To Prepare

When the cakes are cool, place one of the layers on a plate. Top with some frosting. Layer on the filling. Add the second layer, top with frosting, and then top the frosting with filling. Add the final layer and frost the top and sides. Garnish the top with the reserved raspberries.

24 servings: 315 calories

***NOTE: 24 servings is a sliver of cake per person. If you have the traditional "slice" and only get 12 slices of this cake, there are 630 calories per slice.***

(For a change, exchange the lemon for an orange or try blackberries in lieu of the raspberries)