Lemon Cake with Raspberry Curd Filling
Makes 1 (9-inch) cake
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 1 lemon, zested and juiced
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • Raspberry Curd (recipe follows)
  • Lemon Buttercream (recipe follows)
  • Garnish: lemon slices, raspberries
  1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour, line with parchment, and set aside. In a large bowl, beat butter, sugar, and lemon zest and juice with an electric mixer at medium speed until fluffy, stopping occasionally to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Add vanilla, beating to combine.
  2. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter evenly among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Raspberry Curd between layers. Spread Lemon Buttercream on top and sides of cake. Garnish with lemon slices and raspberries.
Recipe by Cottage Journal at https://www.thecottagejournal.com/spring-lunch-menu/