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Lemon Cake Raspberry Buttercream White Chocolate Rose 82.png

Lemon Cake Raspberry Buttercream White Chocolate Rose

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๐Ÿ‹ This High Altitude Lemon Raspberry Cake offers a light and fluffy texture that’s perfect for high elevation baking.
๐ŸŒบ The combination of fresh lemon and raspberry buttercream creates a refreshing and delicious treat that’s sure to impress.

  • Total Time: 57 minutes
  • Yield: 12 servings

Ingredients

– 1/2 cup lemon juice

– 1 cup whole milk

– Zest of 2 small lemons

– 2 cups granulated sugar

– 2 3/4 cups cake flour

– 1/2 teaspoon baking soda

– 2 teaspoons baking powder

– 1 teaspoon coarse kosher salt

– 3 large eggs

– 2 large egg whites

– 1/2 cup sour cream

– 1 cup vegetable oil

– 1 teaspoon vanilla extract

– 2 cups unsalted butter

– 2/3 cup seedless raspberry jam

– 4 cups powdered sugar

– 1 tablespoon meringue powder

– 1/4 teaspoon coarse kosher salt

– 2 teaspoons vanilla extract

– White chocolate (amount as needed for molds)

Instructions

1-How to Prepare the Perfect Lemon Cake Raspberry Buttercream White Chocolate Rose: Step-by-Step Guide Creating this lemon cake raspberry buttercream white chocolate rose is straightforward and fun, ideal for beginners and experienced bakers alike. Start by preheating your oven to 350ยฐF (175ยฐC) and lining three 8-inch cake pans with parchment paper to prevent sticking. This step ensures your cake layers release easily and maintain their shape.

2-Preparation: Begin the process by combining 1/2 cup lemon juice with 1 cup whole milk, letting it curdle for 15 minutes to create a tangy base. Meanwhile, rub the zest of 2 small lemons into 2 cups granulated sugar to release the oils and enhance flavor. Sift together the 2 3/4 cups cake flour, 1/2 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon coarse kosher salt, and the sugar mixture for even distribution.

3-Mixing and Baking Steps: Whisk the wet ingredients including the curdled milk mixture, 3 large eggs, 2 large egg whites, 1/2 cup sour cream, 1 cup vegetable oil, and 1 teaspoon vanilla extract until smooth. Gently fold this into the dry ingredients to keep the batter airy. Divide the batter evenly among the prepared pans and bake for 25-27 minutes, or until a toothpick comes out clean. Let the cakes cool completely on a wire rack before moving on.

4-Raspberry Buttercream Preparation: For the raspberry buttercream, beat 2 cups unsalted butter with 2/3 cup seedless raspberry jam until smooth. Add 4 cups powdered sugar, 1 tablespoon meringue powder, 1/4 teaspoon coarse kosher salt, and 2 teaspoons vanilla extract, then beat until fluffy. Frost the cooled cake layers generously with this buttercream for a vibrant, fruity layer.

5-Decoration: Finally, melt the white chocolate and pour it into silicone molds to form decorative roses and cameos. Chill until firm, then use them as toppers. The total preparation time is about 30 minutes, plus 27 minutes of baking, making this recipe quick for busy professionals. For additional decoration ideas, explore our article on Best Cake Decorations to elevate your baking game.

Last Step:

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Notes

๐Ÿฐ Use cake flour for a lighter texture or substitute with all-purpose flour mixed with cornstarch.
๐Ÿฅš Make sure all dairy and eggs are at room temperature for better batter consistency.
๐Ÿฅ Line cake pans with parchment paper to prevent sticking and ensure easy removal.
๐Ÿ‡ If seedless raspberry jam is not available, strain regular jam to remove seeds for smooth buttercream.

  • Author: Brandi Oshea
  • Prep Time: 30 minutes
  • Baking time: 27 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 360 kcal
  • Sugar: 30 g
  • Sodium: 160 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 75 mg