View cart background image
Free Shipping Over $49

Lemon Layer Cake with White Choclate Frosting and Raspberries

Contributed By: Angela | See all of Angela's recipes
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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
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
1 pint fresh raspberries
mint leaves
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


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


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
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.