Lemon-Infused Raspberry Layer Cake with Custard Buttercream

Savor the delightful combination of tart lemon zest and sweet raspberries in this airy cake, complemented by a luscious layer of custard-infused raspberry buttercream.

For the Raspberry Sponge Cake:

  • 125g All-Purpose Flour
  • 80g Granulated Sugar
  • 35g Light Brown Sugar
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 165g Milk (of your choice)
  • 1 tsp White Vinegar
  • 1 tsp Vanilla Extract
  • 20g Butter (melted, your preference for salted or unsalted)
  • 20g Neutral Oil
  • Zest of 1 Lemon (combine with sugars)
  • 10-12 Fresh Raspberries

Sponge Cake Method:

  1. Grease two 5-inch cake pans and line the bottoms with parchment paper.
  2. Whisk together milk and vinegar and set aside for 10 minutes to create a buttermilk-like mixture.
  3. Rub the lemon zest into the sugars to release the oils for a fragrant sweetness, then whisk into the milk mixture along with vanilla.
  4. Sift in the dry ingredients, folding carefully to combine without overmixing. Stir in the melted butter and oil until just incorporated.
  5. Distribute the batter between the prepared pans. Gently press raspberries into the top of the batter.
  6. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted comes out clean. Cool the cakes completely after baking.

For the Raspberry Custard Buttercream:

  • 220g Butter (softened)
  • 175g Powdered Sugar
  • 90g Condensed Milk (room temperature)
  • 10g Whipping Cream
  • 20g Freeze-Dried Raspberries (ground into powder)
  • 1/2 tsp Vanilla Extract
  • Zest of 1 Lemon (or 2 small lemons)

Frosting Method:

  1. In a mixer, cream butter and lemon zest for about 4-5 minutes until fluffy.
  2. Gradually add powdered sugar, continuing to beat until well combined and creamy.
  3. Drizzle in condensed milk slowly, mixing on low speed, then beat for an additional 2-3 minutes.
  4. Incorporate the raspberry powder and vanilla extract, mixing until even in color.
  5. Finally, add whipping cream and beat for another 2-3 minutes until the frosting is light and spreadable.

Assemble the cooled cakes with a generous spread of the raspberry custard buttercream between each layer, and cover the outside to your liking. Refrigerate the assembled cake for 2-3 hours to set before slicing and serving for a perfectly indulgent treat.

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