Soft Lemon Raspberry Cake With Elderflower

A bright, elegant layer cake featuring a velvet lemon crumb, tart lemon curd, and a sophisticated raspberry elderflower compote, all finished with silky vanilla buttercream.

Prep Time 1 30

Cook Time 35

Total Time 2 5

Equipment

Three 8-inch cake pans
Parchment Paper
Stand mixer with paddle attachment
Small saucepan
Instant-read thermometer
Serrated Knife
Offset spatula

Ingredients

For the vanilla buttercream:

▢ 2.5 sticks unsalted butter, softened to room temperature
▢ 5 cups powdered sugar
▢ 2 tsp vanilla extract
▢ 1/2 tsp kosher salt
▢ 3-4 tbsp heavy cream or milk

More fresh raspberries for garnish:

Instructions

Prepare the pans and build the batter

Heat your oven to 350 F. Grease three 8-inch cake pans well, then line the bottoms with parchment paper so the layers release cleanly once baked.
In the bowl of a stand mixer fitted with the paddle, combine the sugar and lemon zest. Rub them together with your fingertips until the sugar feels slightly damp and smells intensely citrusy.
Add the flour, baking powder, and salt to the lemony sugar. With the mixer running on low, drop in the softened butter 1 tablespoon at a time, then mix for about 1 minute until the mixture looks like damp sand with tiny buttery crumbs.
In a separate bowl, whisk together the sour cream, milk, oil, eggs, and vanilla until smooth. Ensure all ingredients are at room temperature to avoid curdling.
Slowly pour the wet mixture into the dry ingredients with the mixer on low. Raise the speed to medium and beat for 1 minute until smooth, then gently fold in the 6 oz fresh raspberries on low speed for 15 seconds.

Bake the layers

Divide the batter evenly among the three prepared pans and bake for 30 to 33 minutes. The cakes are ready when the edges are golden and the centers spring back. Let them cool completely.

Make the fillings and buttercream

For the lemon curd, whisk the lemon juice, sugar, eggs, and salt in a small saucepan over medium-low heat. Whisk constantly for 2 to 4 minutes until the curd thickens and reaches 170 F. Remove from heat, stir in the butter, and cool completely.
For the raspberry compote, combine raspberries, sugar, and lemon juice in a saucepan. Mix the water and cornstarch in a small bowl. Heat the berries for 2 to 3 minutes until they release juices, add the slurry, and cook 2 minutes more until thick. Cool completely.
For the buttercream, beat the butter until creamy. Gradually add powdered sugar on low speed, then mix in the vanilla, salt, and cream. Beat on medium for 3 minutes until fluffy.

Assemble and finish

Level the cooled cake layers with a serrated knife. Chilling the layers for 30 minutes before slicing can help prevent tearing.
Place the first layer on a cake stand and pipe a buttercream dam around the edge. Fill the center with some lemon curd and raspberry compote. Repeat with remaining layers, then frost the outside and garnish with fresh raspberries and lemon peel.

Notes

Emulsion Tip: Use room temperature eggs, milk, and sour cream. Cold dairy can break the batter emulsion, leading to a dense and greasy crumb.

Flavor Secret: Rubbing the lemon zest into the sugar before mixing releases essential oils that provide a more intense and natural citrus aroma than bottled flavoring.

Assembly Tip: Always pipe a sturdy buttercream dam around the edge of each layer before adding the curd and compote to prevent the fruit fillings from oozing out.

Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. Press plastic wrap against cut sides to keep the crumb moist.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword Layer Cake, lemon raspberry cake, raspberry compote, spring dessert

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