Bakery-Quality Lemon Raspberry Cake with Swiss Meringue Buttercream

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. 2

   In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. 3

   In a large bowl, cream softened butter and 2 cups sugar until light and fluffy (3-5 mins).
4. 4

   Beat in eggs one at a time. Stir in lemon zest and ⅓ cup lemon juice.
5. 5

   Combine buttermilk and 1 tsp vanilla extract in a small bowl.
6. 6

   Alternately add dry ingredients and buttermilk mixture to wet ingredients, beginning and ending with dry. Mix until just combined.
7. 7

   Divide batter among pans. Bake 25-30 mins, or until a skewer comes out clean. Cool in pans for 10 mins, then invert onto a wire rack to cool completely.
8. 8

   For jam: Combine 2 cups raspberries, ¼ cup sugar, and 1 tbsp lemon juice in a saucepan. Simmer 5-7 mins, mashing berries. Stir in cornstarch slurry and cook 1 minute until thickened. Cool completely in the fridge.
9. 9

   For buttercream: Combine egg whites and 1 ½ cups sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
10. 10

    Transfer to a stand mixer. Beat on high until stiff, glossy peaks form and meringue is completely cool (8-10 mins).
11. 11

    Switch to paddle attachment. Gradually add softened butter cubes on medium-low speed until smooth. Beat in 1 tsp vanilla, salt, and raspberry purée until combined.
12. 12

    Assemble: Place a cake layer on a stand. Spread a thin buttercream dam, then fill with half the jam. Repeat with second layer. Top with third layer.
13. 13

    Apply a thin crumb coat of buttercream; chill 15-20 mins. Frost entire cake with remaining buttercream. Decorate and serve.