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Lemon Layer Cake with White Choclate Frosting and Raspberries

Contributed By: Angela | See all of Angela's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  1 Hour 30 Minutes
  8 Servings
I like to call this "A Cake For All Seasons" because when I lived in Maryland, I would
RECIPE INGREDIENTS
For the cake:
3 tablespoons water
6 tablespoons fresh lemon juice
2 teaspoons baking powder
2 tablespoons grated lemon zest
2-1/2 cups cake flour, sifted
1 cup unsalted butter (2 sticks)
1/4 teaspoon kosher salt
3 large eggs
1-1/2 cup sugar
1 cup seedless raspberry jam
(for between layers)
For the frosting
1/2 cup + 2 tablespoons sugar
6 tablespoons evaporated milk
1/4 cup unsalted butter (half a stick)
2 cups white chocolate chips or from a
block, cut in pieces
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Garnishes
1 pint fresh raspberries
mint leaves
DIRECTIONS
1. Preheat oven to 375 degrees. Butter and flour 2 nine


inch cake pans. Sift the cake flour; add salt and


baking powder and sift two more times.


2. With a hand mixer set on medium, whip the butter and


zest together until smooth. Pour sugar in slowly,


creaming until it becomes light and fluffy. Add the


eggs in one at a time, beating well after each


addition.


3. Mix the water and lemon juice and add the this to the


butter mixture in thirds alternately with the flour


sifted flour mixture. Beat until smooth.


4. Pour batter into the prepared pans, shaking each pan


to release any air bubbles. Bake for 20 minutes or


until a tester comes out clean. Let cool in pan a bit


before turning out onto a wire rack to cool


completely.


5. To make the frosting, combine the milk, sugar and


butter in a medium, heavy saucepan; bring to a boil


and let go for 1 minute. Remove pan from heat and


add the white chocolate to it, along with the


vanilla and almond extracts. Stir mixture until


smooth. With the hand mixer, beat frosting until


fluffy and has a nice spreadable texture.


6. To assemble the cake, with a pastry brush, gently


remove any loose crumbs from the surface of the


cake. Line serving plate with parchment before


place cake layer down. This keeps the plate clean


while frosting the cake. Spread the raspberry


jam on the layer, careful not to go too close the


edge. Cover jam layer with top cake and frost the


cake like your grandmother taught you. Garnish the


cake by place 8 sets of three raspberries on top


of the cake. Select nice mint leaves, one for each


set of raspberries and tuck in next to them. At the


center of the cake, arrange another set of


raspberries and mint garnish. Enjoy!


Date Added: 10/18/2009
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