Lemon-raspberry cake with lemon buttercream from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 172) by Joanne Chang and Christie Matheson

Ingredients

cake flour
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- King Arthur Baking - United States
canola oil
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

LouiseQuasiChef on July 25, 2018

I had trouble with this cake. Next time I will watch the egg whites more closely and perhaps reduce the speed of the mixer. The egg whites whipped up FIRM while I wasn't looking -- before the 2 minute mark, so I could only just lightly whisk in the sugar. I baked in a 9x12" pan. I took a shortcut and skipped the curd, adding lemon oil to the (plain!) buttercream and layering with raspberries after lemon sugar glaze. The buttercream is unusual for me in that it uses whole eggs and yolks rather than whites. There is a HUGE amount of butter in the buttercream and I think it tastes like well, butter.
Zosia on August 20, 2017

One of the best lemon cakes I've ever had/made. Lemon zest, lemon syrup and lemon curd ensure that there's true lemon flavour in every bite. The berries weren't necessary but they added a wonderful freshness to the cake. I'm not normally as generous with the frosting between cake layers as this recipe wanted me to be so I reduced the recipe by one third which left more than enough for some simple piping. I added lemon curd to all of the buttercream (rather than just the portion allotted to the filling). It was a little soft and difficult to work with so I'll reconsider that move the next time I make the cake.