Planning a delightful celebration? There’s nothing quite like a beautifully decorated Lemon Raspberry Wedding Cake to add that extra touch of sweetness to your special day. With the zesty flavor of lemon paired with the vibrant freshness of raspberries, this elegant cake is sure to impress your guests and leave them craving more. Follow this step-by-step recipe to create a stunning centerpiece that tastes as good as it looks.
***Lemon Raspberry Wedding Cake***
**Ingredients:**
For the Cake:
– 3 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 cup whole milk
– 1/4 cup fresh lemon juice
– Zest of 2 lemons
– 1 teaspoon vanilla extract
For the Raspberry Filling:
– 2 cups fresh raspberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
For the Lemon Buttercream Frosting:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup fresh lemon juice
– Zest of 1 lemon
– 1 teaspoon vanilla extract
– Pinch of salt
**Instructions:**
1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
5. Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. While the cakes are baking, make the raspberry filling by combining the raspberries, sugar, and cornstarch in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let it cool.
9. For the lemon buttercream frosting, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the lemon juice and vanilla extract. Mix in the lemon zest and salt until the frosting is light and fluffy.
10. Once the cakes have cooled, assemble the layers by spreading the raspberry filling between each layer. Then, frost the entire cake with the lemon buttercream frosting, creating a smooth and even finish.
11. Decorate the cake as desired with fresh raspberries, lemon slices, or edible flowers for an elegant touch.
Enjoy this Lemon Raspberry Wedding Cake with your loved ones on your special day and create lasting memories with a delightful slice of sweetness!
