Raspberry Lemon Cake

Ingredients

For the Raspberry Compote
2 cups fresh or frozen raspberries
1/3 to 1/2 cup sugar
2 tbsp corn starch
2 tsp vanilla extract
3 tbsp lemon juice
zest of one lemon, finely minced
4-6 tbsp milk
aprox 1 ounce water
For the Lemon Buttercream Frosting
8 cups icing sugar (i.e. powdered sugar, confectioners' sugar)
2 cups butter, unsalted
pinch salt

Instructions

To Prepare the Lemon Cake


For the Lemon Cake

2 3/4 cups cake flour
1 cup unsalted butter, at room temperature
2 cups sugar
4 eggs at room temperature
3 tsp baking powder
1/4 tsp salt
1 1/4 cups evaporated milk (straight from the can)
2 teaspoons vanilla extract
zest of one large lemon, finely minced





Preheat oven to 325 degrees F. Grease and flour  9 inch spherical cake pans. I also want to line the bottoms with a circle of parchment paper for less complicated launch when baked.

Sift together the cake flour, baking powder and salt and set apart.

Cream together the butter and sugar until fluffy.

Add the eggs, one by one, beating well after every addition.

Beat in the vanilla extract.

Fold inside the zest of one massive or 2 small lemons.

Gently fold in the dry components in three equal quantities, alternately with with the evaporated milk.

When adding dry and wet ingredients alternately in any baking recipe, constantly begin and end with the dry substances.

Pour batter flippantly into the 2 nicely greased, floured, and parchment lined nine inch cake pans.

Bake in a 325 degree F oven for about 35-forty minutes or till a toothpick inserted within the centre comes out smooth.

Watch it cautiously, you'll no longer want to over bake this cake. As soon because the toothpick comes out easy, eliminate the cake from the oven.

Let it relaxation inside the pans for 5 minutes before turning it out onto a twine rack to chill completely.

 

To Prepare the Raspberry Compote

Slowly simmer the berries and sugar over low heat for approximately 10 minutes.

Dissolve the corn starch within the water and slowly pour into the boiling berries stirring continuously till thickened.

You won't use all of the cornstarch aggregate relying upon how juicy the berries are or you may want a touch more.

To put together the Lemon Buttercream Frosting


Using an electric powered mixer on low, mix the butter, salt and icing sugar together until the butter breaks up and get flippantly dispersed for the duration of the sugar in small portions.

The mixture will nevertheless appear dry at this factor. This degree guarantees even distribution and prevents butter lumps in your frosting.

Add the vanilla extract, lemon zest and lemon juice.

Add about 4-6 tbsp milk, simplest sufficient to carry the frosting to a spreadable consistency.


Both of those liquid measures may be adjusted. The milk can be adjusted to make a thicker frosting by including much less or a extra spreadable frosting by way of adding a little greater. Use your very own judgement here. The lemon juice can be adjusted to your own flavor too, particularly in case you need a tangy frosting; use much less milk and more lemon juice.

When the icing reaches the desired continually preserve to beat it on high velocity for five mins to contain greater air into the frosting to make it lighter and fluffier.

To assemble the cake,

Split the two layers of cake horizontally to create 4 layers.

Place the primary layer of cake at the cake plate and the use of a piping bag, pipe a hoop of frosting across the perimeter of the cake. You can also use a heavy plastic bag with a 1/2 inch commencing snipped off the corner.

Fill the ring with raspberry compote.

Add the subsequent layer of cake and repeat the technique over the subsequent  layers.

Add the final layer of cake and frost the top and sides of the cake with the lemon buttercream frosting.

Garnish with clean raspberries and a sprinkle of lemon zest if you want.

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