Lemon Raspberry Cake
This Lemon Raspberry Cake features layers of light lemon cake soaked with lemon syrup, filled with mascarpone lemon curd and raspberry jam, and topped with swiss meringue buttercream.
Equipment
- 7" Metal Springform Cake Pan
Ingredients
Raspberry Jam
- 300 grams frozen raspberries
- 50 grams granulated sugar
- 20 grams lemon juice
Lemon Curd Mascarpone
- 90 grams granulated sugar
- 1 lemon zested
- 60 grams lemon juice
- ¼ teaspoon salt
- 3 egg yolks standard large
- 225 grams mascarpone
Lemon Cake
- 150 grams granulated sugar
- 1 lemon zested
- 2 eggs standard large, room temperature
- ¼ teaspoon fine sea salt
- 90 grams olive oil
- 100 grams sour cream
- 1 teaspoon vanilla extract
- 150 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Lemon Simple Syrup soak
- 150 grams granulated sugar
- 150 grams lemon juice
Swiss Meringue Buttercream
- 6 egg whites
- ¼ teaspoon fine sea salt
- 300 grams granulated sugar
- 450 grams unsalted butter room temperature
- 1 teaspoon vanilla bean paste optional
- 50 grams heavy cream
Instructions
Raspberry Jam
- In a sauce pot, add in one whole bag of frozen raspberries. Approximately 300 grams depending on your bag.
- Add in 50 grams of granulated sugar and the juice of half lemon. Place the pot over low heat and cook until the raspberries break down.
- Continue to simmer and stir frequently until thick and reduced. Taste test the jam and adjust sweetness if needed.
- Once cooked pour the raspberry jam into a heat-safe container and let it cool to room temperature and then place it in the fridge.
Lemon Curd Mascarpone
- In a large metal bowl, add in the egg yolks, sugar, salt, lemon zest and lemon juice. Whisk to combine.
- Add water to a double boiler and bring to a simmer. Place the bowl with the egg and lemon mixture over the pot of simmering water.
- Whisk constantly until thickened. Remove from heat.
- Add the cold mascarpone into the hot curd, one spoonful at a time, whisking until completely dissolved.
- Pour the mixture through a sieve into a large shallow bowl and refrigerate until cold and thick.
Lemon Cake
- Preheat the oven to 350 F and line the springform cake pan with parchment paper.
- In a medium bowl, combine sugar and lemon zest. Rub the zest into the sugar.
- Add olive oil, sour cream, eggs, salt, and vanilla. Whip until light.
- Mix in flour, baking soda, and baking powder until just combined.
- Bake for 25 minutes, rotate the cake halfway through, and bake for another 25 minutes.
- Check doneness with a toothpick. Cool before removing the springform.
Lemon Syrup Soak
- Combine lemon juice and sugar in a microwave-safe bowl. Microwave in intervals until sugar is dissolved.
Swiss Meringue Buttercream
- In the bowl of a stand mixer, combine egg whites, sugar, and salt.
- Set the bowl over simmering water, whisking until sugar has dissolved.
- Cool briefly, then whip until fluffy. Gradually add butter and cream until combined.
Stacking the Cake
- Trim off the mounded top of the cake if necessary to level it out.
- Cut the cake into even layers and soak each layer with lemon syrup.
- Layer with raspberry jam and lemon curd, repeating until stacked.
Frost & Serve
- Scoop buttercream over the top of the cake and spread evenly.
- Smooth out the frosting with a bench scraper and refrigerate to set.
- Let the cake sit at room temperature for 40 minutes before serving.
Notes
Allow the cake to chill before serving for best texture. Use fresh ingredients for best results.
Nutrition
Serving: 1sliceCalories: 637kcalCarbohydrates: 77gProtein: 7gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 140mgSodium: 263mgPotassium: 127mgFiber: 2gSugar: 64gVitamin A: 897IUVitamin C: 14mgCalcium: 70mgIron: 1mg
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