Amazing Lemon Raspberry Cake

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F/177°C. Line two 8-inch cake pans with parchment, leaving the sides ungreased.
2. In a large bowl, combine the oil, milk, eggs, sugar and vanilla. Beat on high for 2 to 3 minutes until the eggs are well beaten.
3. In a separate bowl, combine the flour, baking powder, baking soda and salt. Sift into the wet mixture and mix on medium for 1 minute, just until the flour is incorporated.
4. Zest 2 to 3 lemons into the batter. Toss the raspberries with the cornstarch until well coated, then gently fold them into the batter.
5. Divide the batter evenly between the two pans. Bake for 32 to 35 minutes, until a toothpick inserted in the center comes out clean.
6. Cool the layers in the pans for about 20 minutes, then cool completely on a wire rack.
7. Make the lemon curd and let it cool completely: whisk the eggs, egg yolks and sugar on high for 3 to 4 minutes until thick and pale, then whisk in the strained lemon juice.
8. Cook the curd over medium-low heat, stirring constantly along the bottom of the pan, for 4 to 5 minutes until thick and lightly bubbling. Remove from heat at once, whisk in the butter and vanilla until melted, cover with plastic wrap pressed onto the surface, cool slightly, then refrigerate until completely cold.
9. Make the frosting: whisk the softened butter on high for about 5 minutes, scraping the bowl often. Add the softened cream cheese and whisk 2 to 3 minutes until smooth.
10. Add the vanilla, salt and confectioners' sugar. Whisk on low until incorporated, then on high for 2 to 3 minutes until light and fluffy. Add the lemon zest and whisk for 30 seconds.
11. Level the cooled layers if needed. Spread a generous amount of frosting on the first layer, then spread a few tablespoons of lemon curd in the center, stopping 1/2 inch from the edge. Top with the second layer.
12. Frost the top and sides, apply a crumb coat, refrigerate for 15 to 20 minutes, then add the final coat of frosting.
13. Garnish the top with more lemon curd and fresh raspberries. Store refrigerated, covered, for up to 4 to 5 days; let stand at room temperature for 1 hour before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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