Lemon Cake with Raspberry Jam Filling
Lemon Cake with Raspberry Jam Filling
Cake
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cup milk
6 egg whites
2 1/4 cup sugar
1 tablespoon grated lemon zest
2 tablespoon fresh lemon juice
12 tablespoon butter
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cup milk
6 egg whites
2 1/4 cup sugar
1 tablespoon grated lemon zest
2 tablespoon fresh lemon juice
12 tablespoon butter
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray or line it with parchment paper.
In a medium bowl combine the flour, baking powder, and salt. In another medium bowl combine the milk and egg whites. In the bowl of a stand mixer combine the sugar and lemon zest. Mix them together with your fingers until the sugar smells like lemon. Add the butter and mix on medium speed for 3 minutes.
Beat in the lemon and vanilla extract. Then add in one third of the flour mixture, still beating on medium speed. Beat in half of the milk mixture until it is incorporated. Then mix in half the remaining dry ingredients, mixing until incorporated. Add in the remaining milk mixture. Add in the remaining dry ingredients and beat for 2 minutes at medium speed.
Pour the batter into the prepared pan and bake for 45-55 minutes. The top should be golden brown and a toothpick inserted into the middle should come out clean. Remove the cake from the oven and run a knife around the edges. Allow to cool for 5 minutes in the pan. Invert the pan over a wire rack and allow the cake to cool completely.
In a medium bowl combine the flour, baking powder, and salt. In another medium bowl combine the milk and egg whites. In the bowl of a stand mixer combine the sugar and lemon zest. Mix them together with your fingers until the sugar smells like lemon. Add the butter and mix on medium speed for 3 minutes.
Beat in the lemon and vanilla extract. Then add in one third of the flour mixture, still beating on medium speed. Beat in half of the milk mixture until it is incorporated. Then mix in half the remaining dry ingredients, mixing until incorporated. Add in the remaining milk mixture. Add in the remaining dry ingredients and beat for 2 minutes at medium speed.
Pour the batter into the prepared pan and bake for 45-55 minutes. The top should be golden brown and a toothpick inserted into the middle should come out clean. Remove the cake from the oven and run a knife around the edges. Allow to cool for 5 minutes in the pan. Invert the pan over a wire rack and allow the cake to cool completely.
Lemon Butter Cream Frosting
1 cup sugar
4 egg whites
3 sticks butter
1/4 cup fresh lemon juice
1 teaspoon vanilla
To make the butter cream place the sugar and egg whites in a heat proof bowl. Place over a pan of simmering water and whisk constantly for 3 minutes. The sugar should be dissolved and the mixture will be shiny.
Remove the bowl from heat and pour into the bowl of a stand mixer. Beat on medium speed for 5 minutes or until the mixture has cooled. Add in the butter one stick at a time until the butter cream is thick and smooth, about 8 minutes. During this time your butter cream may curdle or separate but just keep on beating it and it will come back together. On medium speed add in the lemon juice and vanilla. Beat for an additional 1-2 minutes or until the butter cream is shiny and smooth.
Remove the bowl from heat and pour into the bowl of a stand mixer. Beat on medium speed for 5 minutes or until the mixture has cooled. Add in the butter one stick at a time until the butter cream is thick and smooth, about 8 minutes. During this time your butter cream may curdle or separate but just keep on beating it and it will come back together. On medium speed add in the lemon juice and vanilla. Beat for an additional 1-2 minutes or until the butter cream is shiny and smooth.Filling
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
Place raspberries and sugar in a small saucepan and stir to combine. Whisk cornstarch into lemon juice. Add to raspberry mixture. Bring to a boil over medium heat, stirring constantly, until thickened. Cool completely before using in a cake.
To assemble the cake use a knife with a serrated blade and cut the cake in half. Put the bottom layer on a cardboard cake sheet. Spread the raspberry jam over top of the cake. Carefully place the top layer on the cake.
Use the remaining butter cream to frost the top and sides of the cake. Decorate the top as you like.
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