Ingredients
Method
- Preheat the oven to 350ºF/177ºC and prepare the cake pans by greasing the sides and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a liquid measuring cup, whisk together the milk and lemon juice, then set aside.
- In the bowl of a stand mixer, beat the sugar and lemon zest until fragrant, about 1 minute. Add the butter and cream together until light and fluffy, around 2 minutes. Add the vegetable oil and continue mixing until light and creamy, about 3 minutes.
- Add the eggs one at a time, mixing on low after each addition. Add vanilla extract and beat on medium speed for 1 minute.
- Add the dry ingredients to the mixer, mixing on low until just combined. Slowly pour in the lemon milk mixture, mixing until just combined, about 30 seconds.
- Coat raspberries in flour, then fold them into the cake batter gently.
- Distribute the batter evenly into the pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack to cool completely.
- For the raspberry filling, whisk together cornstarch and water in a small bowl. Add to a saucepan with raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until it boils and the raspberries break down. Continue cooking for 5 minutes.
- Remove from heat and transfer to a heatproof container. Let sit at room temperature for 20 minutes, then refrigerate for at least 4 hours.
- For the buttercream, grind the freeze-dried raspberries into a fine powder. Sift to remove seeds.
- Whip the butter in a stand mixer on medium-high speed until light and fluffy, about 5 minutes. Add the lemon juice, milk, and raspberry powder, mixing until combined.
- Gradually add powdered sugar in portions, mixing on low and scraping the bowl after each addition. Finish with a pinch of salt.
- Once the cake layers have cooled, level them to your desired height. Assemble the cake by spreading buttercream on a cardboard cake circle and adding the first layer. Pipe a border of buttercream and fill with raspberry filling. Top with more buttercream.
- Repeat layering with the second cake layer and frost the entire cake with a crumb coat. Refrigerate for 30 minutes to set.
- Finish frosting the cake with a smooth buttercream coat, leaving the top edge raw. Garnish with lemon slice and fresh raspberries.
Nutrition
Notes
This cake combines the bright, tangy flavor of lemon with the sweetness of raspberries, creating a dessert that’s perfect for celebrations or a special treat.