Friday, August 30, 2013

The Domestic Artist: Lemon Raspberry Layer Cake

This scrumptious cake recipe was on my Pinterest "want to make list" for a while.
Thankfully I had an excuse to make it recently for a special occasion and it did not disappoint.
This lemon layer cake is moist, flavorful, luscious and bursting with lemon flavor.

In my opinion when you bake a cake you just gotta go all out...
so I changed the recipe and did not use fat-free buttermilk or cream cheese. :)
I also decorated the lemon cake with raspberries...
because lemon and raspberries just go so well together... and also look so pretty.

Lemon Raspberry Layer Cake

recipe adapted from~ cooking light

1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
Cooking spray 

2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces cream cheese
3 1/2 cups powdered sugar

Preheat oven to 350°. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.  Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.

Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).

Chill 1 hour. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator or at room temperature. Garnish with raspberries.

Serve with Love.
~Proverbs 31:14~

 Living my life in "Sweet Home Alabama" a wife and homemaker! Thankful for God's goodness everyday...and continually awed at His mercy towards me!

Encouraged here?


  1. That cake looks delicious! I am definitely adding it to my future baking list - perhaps with blueberries, since I love the flavor of blueberries and lemons.

  2. Thank you so much for this recipe! I am going to make a lime-blueberry version tomorrow for our 4yo's birthday.

    I don't comment often, but I love the blog and appreciate what you're doing to promote biblical femininity. Your work is so very valuable! :)


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