Raspberry Lemonade Cake

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Preheat oven to 350 degrees. Grease and flour three 9inch round pans and set aside.

Lemonade cake

4 cups cake flout

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp lemon extract

1/4 cup lemonade

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside.

In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat until completely combined and once again light in color.

In a glass measuring cup combine milk, lemon extract and lemonade. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

In a different bowl and with clean beaters beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of the egg whites in.

Divide batter evenly in your already prepared pans and bake at 350 degrees for 25-30 or  until a tooth pick inserted in center removes clean. Place in tins on wire racks for 10 minutes to cool and then turn out of pans onto wire racks and let cool completely.

Raspberry and lemon filling

1 3oz box lemon pudding mix

1 cup heavy cream

1 cup whole milk

1 batch raspberry filling https://crumbsinmymustachio.wordpress.com/2015/05/Easy-Berry-Cake-Fillings/

In bowl of mixer with whisk attachment add pudding mix, heavy cream and milk. whisk until you get a thick pudding consistency.

Lemon Frosting

1 8 ounce block cream cheese, room temperature

1/2 cup powdered sugar

1-2 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment beat cream cheese, sugar and extract till fluffy, slowly add heavy cream and continue to whisk until thick.

Extras and assembly

1 pint raspberries

1 lemon

Place one layer of cake on cake board, fill with half of your lemon pudding and then place half of your raspberry filling on top. Stack second layer of cake on top and then fill with remaining half of lemon pudding and raspberry filling. Place last layer of cake on top and frost and decorate. ENJOY:)

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