With a super soft texture, tart raspberry preserve filling and a sweet raspberry buttercream... meet your new favorite Spring cake recipe!
Servings: 8-10
For the Lemon Cake Layers:
- 2 ½ cups Cake Flour, or All Purpose Flour
- 1 ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Fine Sea Salt
- ½ cup Unsalted Butter, softened
- ¾ cup Granulated Cane Sugar
- 2 tbsp. Fresh Lemon Zest, about 2 lemons
- 1 tbsp. Vanilla Extract
- 2 large Eggs, preferably at room temperature
- 1 cup Buttermilk
- ½ cup Plain Greek Yogurt
For the Raspberry Frosting:
- 1 cup Unsalted Butter, softened
- 4 oz Cream Cheese, softened
- 1 tsp. Vanilla Extract
- 5 cups Powdered Sugar
- ¼ cup Raspberry Preserves, preferably without seeds
- 2-3 drops Pink Food Coloring
- 1 tbsp. Heavy Cream
To Assemble:
- BUBBL’R Twisted Elix’r, for serving
- ½ cup Raspberry Preserves
- Fresh Raspberries, to garnish