Lemon Raspberry Layer Cake

April 21, 2017

Deliciously moist and fluffy lemon infused cake frosted with a creamy raspberry buttercream, and topped with fresh raspberries and lemon slices!

For the Cake
4 and 1/2 cups cake flour* 450g
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
6 large eggs room temperature
2 and 1/4 cups caster/granulated sugar 450g
Zest and juice of 2 lemons
1 and 1/2 cups unsalted butter 340g, melted
1 and 1/2 cups Greek-style yogurt 367g
For the Frosting
2 cups fresh raspberries 250g
3 cups unsalted butter 680g, softened
12 cups icing/powdered sugar 1500g
1/2 teaspoon salt
2 tablespoons milk

For the Cake Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside. Whisk together the flour, baking powder, baking soda, and salt. Set...
See the full directions on my site

Nutritions

Calories
175

Sodium
944mg
39% DV

Fat
0.7600000000000001g
1% DV

Protein
6g
12% DV

Carbs
35g
12% DV

Fiber
1g
6% DV

Baked