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Moist Lemon Cake with Raspberry Swiss Meringue Buttercream Recipe

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4.1 from 14 reviews

This Moist Lemon Cake with Raspberry Swiss Meringue Buttercream is a delightful dessert combining tangy lemon flavor with luscious raspberry filling and an airy, creamy meringue frosting. Layers of delicate lemon cake are filled and frosted with a vibrant raspberry jam-infused Swiss meringue buttercream, garnished with fresh and freeze-dried raspberries and lemon slices for an elegant finish.

Ingredients

Raspberry Jam

  • 4 1/2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Cake

  • 1 1/2 cups granulated sugar
  • 2 tablespoons fresh lemon zest (packed)
  • 3 cups cake flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1 cup cubed unsalted European butter (room temperature)
  • 3 large eggs (room temperature)
  • 1 1/2 cups heavy cream
  • 1/3 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Swiss Meringue Buttercream

  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter (cool room temperature, cut into tablespoon sized pieces)
  • 1/2 cup reserved raspberry jam (from above)
  • Pinch of fine sea salt

Decoration

  • Fresh raspberries
  • Lemon slices
  • Freeze dried raspberries

Instructions

  1. Make the Raspberry Jam: In a medium saucepan over medium heat, combine frozen raspberries, granulated sugar, and lemon juice. Cook until the raspberries release their juices and the mixture begins to boil, mashing occasionally. In a small bowl, whisk together cornstarch and water to form a slurry. Stir the slurry into the boiling raspberry mixture and cook for 1-2 more minutes until thickened. Strain through a fine mesh to remove seeds and stir in vanilla extract. Reserve 1/2 cup of the jam for the frosting and set both portions aside to cool.
  2. Prepare Cake Pans: Preheat the oven to 350°F (180°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper to prevent sticking. Set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, rub the fresh lemon zest into the granulated sugar to release aroma. Add the cake flour, sea salt, and baking powder. Whisk together thoroughly to combine.
  4. Incorporate Butter: Using a mixer on low speed, mix the cubed butter into the dry ingredients until the mixture resembles sandy crumbs, ensuring butter is evenly distributed.
  5. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, heavy cream, vegetable oil, lemon juice, and vanilla extract until smooth.
  6. Combine Wet and Dry: Add half of the wet ingredients into the flour mixture, mixing until all the flour is moistened. Scrape down the sides of the bowl. Add the remaining wet ingredients, pulsing initially and then mixing on low speed until just combined, creating a thick batter.
  7. Fill and Bake: Divide the batter evenly among the prepared cake pans (approximately 485 grams per pan). Smooth the tops with a spatula. Bake for 18-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Allow pans to cool on wire racks for 20 minutes before carefully removing the cakes to finish cooling completely on racks.
  8. Make Swiss Meringue Buttercream: Place egg whites and sugar into a heatproof bowl set over a double boiler with simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 165°F. Transfer the mixture to a stand mixer and whip on high speed until it cools to 90-95°F (about 10-15 minutes), forming stiff, glossy peaks.
  9. Add Butter: Reduce mixer speed to low and add the butter in small tablespoons at a time, mixing until fully incorporated. Increase speed to medium-high and beat until the frosting is light and fluffy. Fold in the reserved raspberry jam and a pinch of sea salt to flavor the buttercream.
  10. Assemble the Cake: Level the tops of each cake layer by trimming a thin layer with a serrated knife to expose the crumb. Place the first layer on a serving board. Spread a thin layer of buttercream on the crumb, pipe a border of buttercream around the edge of the cake, and fill the center with half the raspberry jam. Repeat with the second layer, then place the last layer upside down for a flat top.
  11. Crumb Coat and Chill: Apply a thin layer of buttercream around the entire cake to seal crumbs. Refrigerate for 20-30 minutes to firm the coating, helping to prevent filling from spilling.
  12. Final Frosting and Decoration: Cover the cake with the remaining buttercream evenly on sides and top. Pipe decorative dollops using any leftover frosting. Garnish with fresh raspberries, lemon slices, and freeze-dried raspberries. Refrigerate for 4-6 hours or overnight to enhance flavor and texture. Bring to room temperature before serving.

Notes

  • When measuring cake flour, spoon the flour into your measuring cup and level off with a knife to avoid packing, resulting in lighter cakes.
  • Use European style butter for best flavor and texture; it typically has a higher fat content than regular butter.
  • Room temperature ingredients help achieve a smooth batter and even mixing.
  • Be gentle when handling the cake layers as they are delicate and can break easily.
  • Allowing the cake to marinate overnight improves moisture and flavor melding.
  • Ensure the meringue is cooled properly before adding butter to avoid separation in the buttercream.
  • Use a thermometer when making the meringue to ensure sugar is fully dissolved and to achieve proper stage for whipping.

Find it online: https://bitezly.com/moist-lemon-cake-with-raspberry-swiss-meringue-buttercream-recipe/