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Ingredients
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Cake
Buttercream Frosting
Filling
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 3
- 4
Add Eggs
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- 6
Bake the Cake
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
Buttercream Frosting
- 8
Prepare the Buttercream
In a large bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing well to combine. Add heavy cream and vanilla extract, then beat until the frosting is light and fluffy.
Assembling the Cake
- 9
Layer the Cakes
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry jam evenly over the top.
- 10
Frost the Cake
Place the second cake layer on top of the jam layer. Use the buttercream frosting to frost the top and sides of the cake, smoothing it out as desired.
- 11
Serve
Slice the cake and serve it to enjoy your delicious lemon cake with raspberry jam and buttercream!