Summer Lemon Raspberry Layer Cake with Professional Lemon Butter Cream

perfect summer time cake

perfect summer time cake

It’s been such a long time since I have made a full cake. Usually I stick to cupcakes or smaller desserts, simply because it is easier to transport to family and/or friends. BUT I LOVE FULL LAYER CAKES! One of my favorite things about them is that you can have so many more flavors and textures in one slice, rather than a cupcake, where you are quite limited.

This cake is light, refreshing and delicious. The cake portion is only made with egg whites, giving the cake a light and fluffy texture as well as letting the refreshing lemon shine through. I love pairing lemon with raspberry, but you could use whatever type of jam is your favorite! I love cutting into this cake and seeing the yellow frosting, with white cake and red layers! It’s so pretty and is a true light and fluffy summer cake.

This cake is a breeze to make, but the frosting may throw you for a loop. But don’t fret my little sweet cheeks, it’s not as hard as it seems. A professional butter cream consists of eggs (you add hot syrup slowly, which heats the eggs, so NO, it does not have raw eggs in it). By doing frosting this way, you will get a frosting that is much smoother and richer, with much less sugar (because you are not adding powdered sugar). Trust me on this one, once you master this you will never look back!

 I made this just because I felt like it…. Do I need a reason? If you need a reason, make this cake for a picnic or summertime dinner on the patio…. You won’t regret it!


Preheat your oven to 350 degrees

This recipe makes enough batter for 3 layers so grease and flour (3) 9 or 8 inch cake pans



–          2 sticks of butter (room temp.)

–          2 cups sugar

–          2 Tablespoons lemon zest (about 1 whole lemon)

–          2 Tablespoon of lemon juice

–          7 egg whites

–          3 cups cake flour

–          4 teaspoons baking powder

–          Pinch of salt

–          1 ¼ cup whole milk

In a stand mixer or with a hand mixer, cream together the butter, sugar, lemon zest, and lemon juice until pale and fluffy. Add in the egg whites a couple at a time, scrapping down the sides of the bowl as necessary.

In another bowl, whisk together the cake flour, baking powder and salt. Also, measure out your milk. Alternating, add the flour mixture and the milk to the butter mixture. Scrapping the sides of the bowl as necessary.

Once everything is incorporated, divide the batter equally among the three cake pans.

Bake at 350 degrees for 25-30 minutes.

Let cool completely before layering. I usually let them cool for about 15 minutes, take them out of the cake pans, wrap in plastic wrap and leave in the refrigerator for about an hour or two.

Professional Lemon Butter Cream

–          1 cup sugar

–          ¼ cup water

–          2 eggs

–          3 sticks of butter (room temp.)

–          2 Tablespoons lemon juice

–          2 Tablespoons lemon zest

–          4 drops yellow food coloring (optional)

In a small saucepan combine the sugar and water over medium heat. Stir to dissolve the sugar, then stop stirring and use a candy thermometer to heat this syrup to the soft ball stage (238 degrees).

While the syrup heats: In a stand mixer or hand mixer, break up the eggs. Once the syrup is at the right temperature, turn the mixer on medium low and SLOWLY pour the syrup into the bowl.

TIP: to do this well, pour the syrup in the bowl in a slow and steady stream. Make sure the syrup stream hits the side of the bowl BEFORE it makes contact with the eggs. This is make sure the eggs are heated slowly to the right temperature and do not scramble (because ain’t nobody got time for that).  Add the syrup until it is all incorporated.

Beat this egg mixture for 15-20 minutes. The eggs should be fluffy, pale and cooled to room temperature. This is very important! Do not stop beating the eggs prematurely. While this magic is happening, cut the butter into cubes.

Once the eggs are light, pale, fluffy, and about quadruple in volume, add the butter a couple tablespoons at a time. Once the butter is added, add the lemon juice and zest and food coloring. Beat on medium high for another 5 minutes or until very smooth.

To Assemble:

I used about ½ of a 16 ounce jar of jam. But honestly, use as much or as little as you like! This part is all up to your own taste!

Lay a layer down and cover the top with jam (as much as you want).

Cover with another layer and repeat.

Add the top layer.

Cover the whole cake in the butter cream!

To get my same design: refrigerate the completely iced cake for 30 minutes – 1 hour. Place a lace doily on the top and sift/sprinkle powdered sugar on the entire top, covering the doily completely.

With a knife or a tooth pick, CAREFULLY remove the doily and VIOLA! YOU DID IT!

Lemon Cake Layers

Now take this cake out to your friends and family … TAKE IT TO THEM AND SHOW THEM HOW TALENTED YOU TRULY ARE!

there won't be much left

there won’t be much left


"um mom? is there any for me?"

“um mom? is there any for me?”



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