Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. Before you think I’m recommending this book, I am not.

Lemon Raspberry Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe.
Ingredients
  • 1 LAYER CAKE ----------
  • 2 tbsp unsalted butter
  • 2 tbsp oil
  • 90 g sugar
  • 1 tsp vanilla extract
  • ½ tsp lemon extract
  • 1 tsp lemon zest
  • 120 g cake flour
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • ⅓ c room temperture whole milk
  • 2 egg whites
  • CURD ----------
  • ½ c lemon juice
  • 2 tbsp unsalted butter
  • 1 tbsp heavy cream
  • 2 eggs
  • 1 yolks
  • ½ c or 100 g sugar
  • ¼ tsp kosher salt
  • ¼ tsp vanilla
  • BUTTERCREAM ----------
  • 150 g sugar
  • 6 tbsp water
  • 2 eggs
  • 1 yolks
  • 3 sticks unsalt butter
  • ⅛ tsp kosher salt
  • LEMON SYRUP ----------
  • 60 g lemon juice
  • ¼ c water
  • 75 g sugar
  • ½ pint raspberries
Instructions
  1. FOR CAKE: Butter and flour 9 inch round cake pans. Cream butter, oil, two-thirds of sugar for the cake. Add flour and milk until incorporated in 3 alternating batches. Add zest, salt and vanilla.
  2. Whip egg whites on medium speed for 6-7 min (hand mixer, 3-4 stand mixer) until soft peaks. Add remaining sugar, whip 2 min more until they hold stiff peaks when mixer is pulled slowly out of the whites. Mix ⅓ of whites into cake batter thoroughly, then fold in the rest gently. Divide amongst cake pans. Bake at 350 F for 25 - 30 min, until cake pulls away from the sides and top is slightly golden but springs back when pressed in middle. Cool in pans until cool enough to remove to wire rack, then cool completely. Can be stored in freezer tightly wrapped up to 1 week.
  3. FOR CURD: To make curd, combine juice, butter, cream over med-high heat to just under a boil. In a bowl whisk together eggs and yolk and sugar. Drizzle in lemon juice mix. Return to medium heat and cook stirring continuously until mixture thickens to pudding texture. Strain, whisk in salt and vanilla, cover and refrigerate until cold.
  4. FOR BUTTERCREAM: Stir sugar and water together, bring to boil and cook 3-4 min without stirring, until the soft ball stage. Meanwhile, beat together eggs and yolks until pale and light. Remove syrup from heat, add to eggs in a slow drizzling stream. Whip 6-8 min until light, fluffy, pale, cool to the touch. Speed to low, add butter by chunks. Speed to medium, whip 4-5 min until smooth and silky. Add salt and combine thoroughly
  5. ASSEMBLY: Whisk together ½ of buttercream and ¼ of lemon curd, use as filling for cake layers. Boil lemon juice, water, sugar for syrup. Cool to room temperature, use to moisten cake layers. Brush each layer with lemon syrup.
  6. Fill the cake with a layer of buttercream+curd mix, then a layer of just curd, then some raspberries. Make a wall around the edge, or form a crater with the curd and buttercream to prevent filling from spilling out the edges. Repeat for other layers. Refrigerate 1 hour - 2 days, wrapped well, before finishing. To finish, top with plain buttercream and spread smoothly.
Notes
Since we only have two people in the house, I only made one layer. Original recipe is for a 3 layer cake.

 

The individual parts for this cake are not hard to make, but there are a lot of parts and if, like myself, you don’t have an infinite number of pots and pans then you will be in for a lot of washing while you cook. I scored a little since I had leftover lemon curd from making macarons, which keeps wonderfully in the freezer.

I don’t know if the few recipes that I have read from this cookbook are representative of the quality of the book as a whole; if they are, do not buy this book. The directions for each recipe that I perused managed to take up at least 3 pages of space in small font while obviously omitting important steps. For example, in the recipe for this cake, the author completely forgot to make any mention of vanilla extract, baking powder, salt and lemon zest in the directions for baking the cake, but since all these items are in the ingredient list it is obvious that they were supposed to be added at the usual times. There are at least two similarly grievous errors in this recipe but I will not list them; instead, I’ve fixed them in my directions above. Since she’s clearly not busy writing complete directions, why are the directions so damn long? Because they are somewhat remedial. If you are a moderately experienced baker it is actively boring reading. If you are a beginning baker, better instructions with blow by blow pictures can be found elsewhere.

On the bright side, the texture of this cake was really great, and I will use it again for other projects. It is almost as nicely textured as Eric Wolitzky’s Pineapple Bourbon Upside Down Cake, but lighter, and the syrup is a very nice touch. The buttercream is unspectacular, but buttercreams tend to strike me that way. Overall the cake tastes very good, but is not worth the time unless you need a showpiece for a gathering.

If you just want something ridiculously tasty, quick and easy, go for the truly spectacular pineapple bourbon cake.