Lemon Raspberry Cream Buttermilk Cake

The next time you need to bake for a special occasion, try this beautiful layer cake. It's so pretty and has the most irresistible filling and frosting.  It's a bright and sunny cake where lemon is the star but raspberry compliments it perfectly.

Lemon Raspberry Cream Buttermilk Cake

Buttermilk Cake

4 cups plus 2 tablespoons of cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter, room temperature
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
2 cups buttermilk

Butter and spray 3 (8 inch) round cake pans. Then line them all with parchment paper and butter and spray the parchment paper. Set aside.

Preheat the oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt in a mixing bowl. In another mixing bowl, using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Add vanilla and one egg at a time making sure you mix after each one while scraping the bowl.

Turn the mixer to low speed and add the buttermilk (make sure you shake it well first) and mix until just combined. Don't worry that it might look curdled. Next, add flour mixture...a third at a time until batter is well blended. Spread batter evenly in cake pans, then rap pans on counter a few times to get rid of air bubbles. Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 35-40 minutes. Cool in pans on a rack for 10 minutes, then run a knife around the edge of pans. invert onto rack and peel off parchment paper, then cool completely.

♥ Lemon Cream Filling

1/2 cup fresh lemon juice    
1 teaspoon lemon zest
2/3 cup sugar
4 eggs
1/2 cup (1 stick) butter, cut into 1 inch pieces                   
pinch salt
1/4 cup heavy cream
                                               

In a double boiler or a large heat proof bowl that is sitting over a saucepan filled with 2 inches of simmering hot water, combine lemon juice, zest, eggs, salt, and sugar and continually whisk until mixture has thickened, about 10-12 minutes. Remove from heat and take off stove then strain it through a fine mesh strainer and let cool for a couple minutes. Once cooled, transfer it to a blender and add butter pieces a little at a time. With a hand mixer, beat in the heavy cream until stiff peaks form and then fold into the lemon cream. Set aside to use for filling your cake.

Whipped Raspberry Cream Filling 

1 (12 ounce) bag of frozen raspberries, thawed and drained
1 cup heavy whipping cream
1/3 cup powdered sugar

Using a fork, coarsely mash raspberries in a medium bowl. Reserve a few for garnishing your cake. With your mixer, beat the cream and 1/3 cup of powdered sugar until firm peaks form. Then fold in the mashed raspberries into the whipped cream. Set aside to use for filling the cake.

Whipped Vanilla Butter Cream Frosting

4 sticks butter, cut into cubes and left at room temp                     
3 1/2 cups confectioners' sugar
4 tablespoons of whole milk
2 teaspoon PURE vanilla extract (not imitation vanilla)
a pinch or two of salt

With a mixer, whip butter for about 8 minutes. Butter will become pale and creamy. Then add remaining ingredients and mix on low speed for about another minute. Finally, whip on medium speed for 6 minutes. The frosting will be very light and creamy.

Assemble Cake 

Trim the tops of the cake layers with a serrated knife to make an even tops. Place your bottom layer on a cake plate or cake stand. With a spatula, spread your whipped raspberry cream filling on the bottom layer. Use all of the filling. Then place the second layer on top. With a spatula, spread the lemon cream filling on this layer, again use all the filling. Top with the last cake layer and place in the refrigerator to firm up a bit. Finally, frost the cake with the butter cream frosting and garnish with fresh or frozen raspberries and white chocolate curls.

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