Raspberry Lemon Cake Recipe

Directions

Cake:

Preheat Oven:

Preheat oven to 350°F (176°C).
Grease three 9-inch pans with butter and lightly coat with flour to prevent sticking.

Prepare Dry Ingredients:

Sift together the flour, baking powder, sugar, and salt in a large bowl.

Prepare Wet Ingredients:

In another bowl, beat the butter, egg whites, milk, sour cream, lemon juice, lemon zest, and vanilla until smooth.

Combine Wet and Dry Ingredients:

Gradually add the wet mixture to the dry mixture, mixing until just combined.

Add Raspberries:

Fold in the freeze-dried raspberries until just combined.

Bake:

Pour the batter evenly into each prepared pan.
Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely before assembling.

Syrup:

Prepare Syrup:

In a small saucepan, add the frozen mixed berries, lemon juice, water, and sugar.
Mash and stir until the mixture comes to a boil, then simmer until reduced by half.
Strain the mixture into a bowl to chill. Reserve the strained berries for later use.

Frosting:

Prepare Frosting:

In a stand mixer, cream the butter until smooth.
Gradually add the powdered sugar, mixing well after each addition.
Add the lemon juice and sea salt. Adjust with more lemon juice or powdered sugar as needed to achieve the desired consistency and taste.

Prepare Berry Frosting:

Take about 1/3 cup of the plain buttercream frosting and mix it with the berry syrup a little at a time until well combined.

Assemble Cake:

Layering:

Place the first layer of the cake on a platter and spread a thin layer of the berry buttercream on top, followed by some of the reserved strained berries.

Place the second cake layer on top and repeat the process.
Add the final cake layer.

Frost the Cake:

Use the plain buttercream to frost the entire cake to your liking.
Decorate with fresh berries.