Lemon Raspberry Cake

I know it's been a few days, but this is why. This cake was a beast! It took me a whole weekend to make it. (Sure I didn't use all my time on it that weekend...) Not the point! This cake has many steps and lots of ingredients. So if you're a daring baking, this cake is for you!

After all of the hard work, you know how long it took for this cake to be demolished? 20 minutes.

That's a lot of lemon juice!

Whoa, and butter!

First time making buttercream. I do have to say that I am proud of myself.

Syrup is kind of my thing. Plus it was the easiest part of this cake!

Hmmmm... Lemon curd. I never knew how easy it was to make until now. I'm never going back to store bought!

It's healthy...

I have become the master at dividing cakes.

See?

Layer one...

Layer two..

And done. BAM! Just kidding, I wish it were that easy!

Yummy.

Aww, the memories...

Lemon Raspberry Cake
(Adapted from Flour)

3 tablespoons unsalted butter, softened
3 tablespoons canola oil
2/3 cup sugar
1 tsp vanilla
1 1/2 tsp finely grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk, at room temperature
3 egg whites

Raspberries

Directions:
1. Preheat the oven to 350 degrees. Prepare a loaf pan.
2. Using a stand mixer fitted with the paddle attachment, cream the butter, oil, and 1/2 cup of the sugar for 2 to 3 minutes. Beat in the vanilla and lemon zest.
3. In a small bowl, sift together the flour, baking powder, and salt. On low speed, add about 1/3 of the flour mixture to the butter-sugar mixture. Add about half of the milk and continue to mix. Add half of the remaining flour, then the rest of the milk. Finally, add the last of the flour. Mix until combined, then place in a medium bowl and cover.
4. Clean the mixer bowl very well and fit with the whip attachment. Place the egg whites into the bowl and whip on medium speed for 3 to 4 minutes. Slowly add the remaining sugar and whip for another 1 to 2 minutes.
5. Gently fold about 1/3 of the egg whites into the batter. Then gently fold in the remaining egg whites.
6. Bake 25 to 30 minutes or until the cake begins to pull away from the sides. Let cool.
7. In a small bowl, mix together 1/4 of the lemon curd and 1/4 of the buttercream.
8. Cut the cake into two layers horizontally. Place the first layer on a plate or other serving dish. Using a pastry brush, soak the top with the lemon simple syrup. Spread the curd-buttercream mixture over the syrup. Sprinkle with raspberries. Add the top layer to the top of the raspberries and brush with syrup. Cover with plastic wrap and place in the refrigerator for thirty minutes.
9. Remove cake from both fridge and plastic and place on a serving tray. Cover the entire cake the remaining buttercream. Add a pool of lemon curd to the top. Place remaining raspberries on top. Enjoy!


Lemon Curd:
1/2 cup lemon juice
2 tablespoons unsalted butter
1 tablespoon whipping cream
2 eggs
1 egg yolk
1/2 cup sugar
1/4 tsp salt
1/4 tsp vanilla

Directions:
1. In a medium saucepan, combine the lemon juice, butter, and cream over medium-high heat to just under a boil.
2. In a medium boil, whisk together the eggs and egg yolk, then slowly whisk in the sugar until combined. Gradually add the hot lemon juice mixture to the egg mixture, whisking to prevent scrambling. Return the mixture to the saucepan and continue to cook on medium heat, stirring continuously with a wooden spoon for 5 to 8 minutes or until thickened.
3. Remove the curd from the bowl through a fine mesh sieve. Whisk in the salt and vanilla. Refrigerate until cold.

Lemon Buttercream:
3/4 cup sugar
1/3 cup plus 1 tablespoon water
2 eggs
1 egg yolk
1 1/2 cups unsalted butter, at room temperature, cut into 1 inch chunks
1/8 tsp salt

Directions:
1. In a small saucepan, stir together the sugar and water over high heat until boiling.
2. Fit the stand mixer with the whip attachment and beat together the eggs and egg yolk for 3 to 4 minutes. Slowly add the hot syrup bowl the side of the mixer bowl on low to prevent and splashing. Whip for 6 to 8 more minutes. Turn down the mixer and add the butter, a few chunks at a time. Increase the speed to medium and beat for another 4 to 5 minutes until smooth. Add the salt. Use within thirty minutes or leave at room temperature and beat again just before use.


Lemon Syrup:
1/4 cut lemon juice
1/4 cup water
1/3 cup plus 1 tablespoon sugar

Directions:
1. In a small saucepan combine the lemon juice, water, and sugar over high heat until boiling. Remove, and let come to room temperature.