Recipe Index

Ingredients

• 1 1/2 cups granulated sugar, for the cake
• Zest of 2 lemons, for the cake
• 2 1/4 cups cake flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 4 egg whites
• 1 1/2 cups fresh or frozen raspberries
• 1/2 cup raspberry jam
• 1 tablespoon lemon zest, for the jam filling
• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1 tablespoon lemon zest, for the frosting
• 1 teaspoon vanilla extract
• 3 to 5 tablespoons heavy whipping cream

Method

1. Grease two 8-inch round cake pans and heat the oven to 350°F.
2. Combine the granulated sugar for the cake with the zest of 2 lemons in a small bowl, rubbing them together until the sugar smells strongly citrusy.
3. Whisk that lemon sugar in a large bowl with 2 cups of the cake flour, the baking powder, baking soda and salt.
4. Add the buttermilk, lemon juice, teaspoon of vanilla and vegetable oil to the dry bowl and beat the batter just until everything is fully combined.
5. Whip the egg whites in another bowl to medium stiff peaks, fold a third of the whites into the batter to loosen it, then fold in the remaining whites until only a few streaks show.
6. Toss the raspberries with the remaining quarter cup of flour and fold the berries gently through the cake batter.
7. Divide the batter evenly between the two pans and bake the layers for 30 to 35 minutes, until a toothpick comes out clean and the centres spring back when pressed lightly, then cool the layers completely.
8. Beat the room-temperature butter on its own for about 3 minutes until it turns pale yellow, add the powdered sugar on low speed, then add the tablespoon of lemon zest for the frosting, the vanilla extract and 3 tablespoons of cream, and beat the frosting on medium-high for about 3 minutes until light and fluffy, adding more cream a tablespoon at a time if a softer frosting is wanted.
9. Set one cake layer top-side down on a plate, pipe a dam of frosting around its edge, and fill the middle of that well with the raspberry jam mixed with the tablespoon of lemon zest for the filling.
10. Place the second layer on top, also top-side down, pipe frosting around the outside and across the top of the stacked cake, and smooth the buttercream with an offset spatula.

Prep: 75 min · Cook: 35 min · Total: 110 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data