Raspberry Jam

• ▢ 4 1/2 cups frozen raspberries
• ▢ 1/2 cup granulated sugar
• ▢ 1 tablespoon lemon juice
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons water
• ▢ 1 teaspoon vanilla extract

Lemon Cake Batter

• ▢ 1 1/2 cups granulated sugar
• ▢ 2 tablespoons fresh lemon zest, packed
• ▢ 3 cups cake flour, *See notes below for measuring*
• ▢ 1 teaspoon fine sea salt
• ▢ 1 tablespoon baking powder
• ▢ 1 cup cubed unsalted European butter, room temperature
• ▢ 3 large eggs, room temperature
• ▢ 1 1/2 cups heavy cream
• ▢ 1/3 cup vegetable oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 teaspoon vanilla extract

Raspberry Swiss Meringue Buttercream

• ▢ 4 large egg whites
• ▢ 1 1/2 cups granulated sugar
• ▢ 1 1/2 cups unsalted butter, cool room temperature, cut into tablespoon sized pieces
• ▢ 1/2 cup reserved raspberry jam, from above
• ▢ Pinch of fine sea salt
• ▢ Fresh raspberries, lemon slices, freeze dried raspberries, for decorating

For the Raspberry Jam

• In a medium saucepan, combine the frozen raspberries, granulated sugar, and fresh lemon juice. Cook this mixture over medium heat, stirring and mashing the berries occasionally, until the raspberries have fully released their juices and the mixture comes to a gentle boil. In a separate small bowl, whisk together the cornstarch and water to create a smooth slurry. Stir this slurry into the boiling berry mixture and continue to cook for an additional 1-2 minutes, or until the jam has visibly thickened to your desired consistency. For an ultra-smooth filling, press the jam through a fine mesh strainer to remove all the seeds. Finally, stir in the vanilla extract for added depth of flavor. Measure out 1/2 cup of this vibrant jam and set it aside to cool completely; this portion will be incorporated into your Swiss meringue buttercream. Allow the remaining jam to cool to room temperature as well before use.
  4 1/2 cups (450 g) frozen raspberries, 1/2 cup (66 g) granulated sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 2 tablespoons water, 1 teaspoon vanilla extract

For the Cake

• Before you begin, preheat your oven to a precise 350°F (180°C). Prepare your baking pans by thoroughly greasing the sides of three 8-inch cake pans and lining their bottoms with circles of parchment paper. This meticulous preparation ensures your delicate cake layers will release effortlessly after baking. Set the prepared pans aside.
• In a large mixing bowl, the magic of flavor infusion begins: vigorously rub the fresh lemon zest into the granulated sugar with your fingertips. This simple, yet crucial, step releases the aromatic oils from the lemon zest, intensifying the citrus flavor in your cake. Once fragrant, add the sifted cake flour, fine sea salt, and baking powder to the bowl. Whisk all the dry ingredients together thoroughly until they are well combined and uniformly distributed.
  1 1/2 cups (300 g) granulated sugar, 2 tablespoons fresh lemon zest, 3 cups (387 g) cake flour, 1 teaspoon fine sea salt, 1 tablespoon baking powder
• With your stand mixer set to low speed and fitted with the paddle attachment, gradually add the cubed, room temperature unsalted European butter to the dry ingredients. Mix just until the butter is fully incorporated and has coated the flour, achieving a distinctive sandy texture. This “reverse creaming” method helps to tenderize the cake crumb by minimizing gluten development.
  1 cup (226 g) cubed unsalted European butter
• In a separate medium bowl, whisk together the wet ingredients: the large eggs (at room temperature), rich heavy cream, vegetable oil, fresh lemon juice, and aromatic vanilla extract. Whisk until the mixture is completely uniform and well combined.
  3 (150 g) large eggs, 1 1/2 cups (355 g) heavy cream, 1/3 cup (65 g) vegetable oil, 2 tablespoons (36 g) fresh lemon juice, 1 teaspoon vanilla extract
• With your mixer still on low speed, pour in half of the wet ingredients into the sandy flour mixture. Mix gently until all the flour is just moistened and no dry streaks remain. Stop the mixer, and meticulously scrape down the sides and bottom of the bowl with a rubber spatula. Add the remaining wet ingredients. Start by pulsing the mixer at first to gradually combine, then continue mixing on low speed until everything is just combined. Be careful not to overmix! Scrape the bowl down one more time to ensure a fully homogenous batter. Note that this cake batter is naturally thicker than many others – this is perfectly normal and contributes to its exceptional moistness and tender crumb.
• Evenly distribute the prepared lemon cake batter into your three 8-inch cake pans, aiming for approximately 485 grams of batter in each if using a kitchen scale for precision. Use an offset spatula to gently smooth the tops of each batter-filled pan. Bake for 18-25 minutes, or until a toothpick inserted into the very center of a cake layer comes out with only a few moist crumbs attached. Avoid overbaking, as this can lead to a dry cake. Once baked, let the pans cool on a wire rack for at least 20 minutes. After this initial cooling, carefully invert the cakes from their pans and allow them to finish cooling completely on the wire racks. Handle them with care, as these cake layers are wonderfully delicate!

For the Swiss Meringue Frosting

• To create the luscious Swiss meringue base, combine the large egg whites and granulated sugar in a large, heat-proof bowl. Place this bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water (creating a double boiler setup). Whisk the mixture continuously and gently until the sugar crystals have completely dissolved and a reliable thermometer registers a temperature of 165°F (74°C). This heating step pasteurizes the egg whites and dissolves the sugar, ensuring a safe and stable meringue foundation for your buttercream.
  4 (155 g) large egg whites, 1 1/2 cups (300 g) granulated sugar
• Carefully transfer the hot meringue mixture into the bowl of your stand mixer, fitted with the whisk attachment. Begin whisking on high speed. Continue beating for approximately 10-15 minutes, or until the meringue has cooled significantly to a temperature of around 90-95°F (32-35°C) and forms stiff, glossy peaks. The bowl should feel cool to the touch before proceeding to the next step, indicating proper cooling.
• Reduce the mixer speed to low. Begin adding the cool room temperature unsalted butter, piece by piece (1-2 tablespoons at a time), allowing each addition to be partially incorporated before adding the next. The mixture might look curdled or separated at first – this is completely normal and often referred to as “the ugly stage.” Don’t lose hope! Once all the butter has been added, increase the mixer speed to medium-high and continue beating until the buttercream transforms into a light, fluffy, and perfectly smooth consistency. Finally, gently mix in your reserved raspberry jam and a pinch of fine sea salt, ensuring the jam is evenly distributed throughout the frosting. Your dreamy raspberry Swiss meringue buttercream is now ready to adorn your cake!
  1 1/2 cups (339 g) unsalted butter, 1/2 cup (95 g) reserved raspberry jam, Pinch of fine sea salt

For Assembly

• Once your cake layers are completely cool, use a serrated knife to carefully trim a thin, even layer off the tops of each cake to expose the moist crumb and create flat surfaces. Place the first cake layer onto your chosen serving board or cake stand. Spread a thin, even layer of your delicious raspberry Swiss meringue buttercream over the trimmed top. Next, using a piping bag or spoon, create a sturdy border of buttercream around the very edge of this layer; this “dam” will prevent your jam filling from escaping. Fill the center of this buttercream border with half of your homemade raspberry jam. Gently place the second cake layer on top, aligning it carefully, and repeat the process: spread buttercream, pipe a border, and fill with the remaining raspberry jam. For the final layer, place the third cake layer upside down; this trick helps create an incredibly flat and professional-looking top for your cake.
• To achieve a perfectly smooth finish and prevent crumbs from marring your final coat, apply a very thin layer of buttercream all over the assembled cake. This is known as a “crumb coat.” Once the entire cake is lightly covered, transfer it to the refrigerator for 20-30 minutes, allowing the crumb coat to firm up. This crucial chilling step not only traps any loose crumbs but also helps to set the cake, preventing the delicious filling from bulging or spilling out the sides when you apply the final layer of frosting.
• After the crumb coat has chilled and firmed, use the rest of your exquisite raspberry Swiss meringue buttercream to generously cover the sides and top of the cake. Use an offset spatula or bench scraper to smooth the frosting for a polished, bakery-worthy look. If you have any leftover frosting, pipe decorative dollops on top of the cake for an elegant touch. To truly elevate its presentation and flavor, garnish your cake with vibrant freeze-dried raspberries, fresh, plump raspberries, delicate fresh lemon slices, or a sprinkle of bright lemon zest. For the absolute best flavor and texture, allow the cake to “marinate” in the fridge for 4-6 hours or even overnight, as the flavors deepen and the cake becomes even more moist. Remember to let it come to room temperature for about 30-60 minutes before slicing and serving for the perfect eating experience.
  Fresh raspberries, lemon slices, freeze dried raspberries, for decorating

Make Ahead for Enhanced Flavor: This particular cake is truly magical on the second day – it’s often 10 times better! Allowing it to rest overnight in the refrigerator gives the cake layers ample time to absorb additional moisture and incredible flavor from both the luscious buttercream and the vibrant raspberry filling. This “marinating” process results in an even more moist, tender, and intensely flavorful cake.

Optimal Storage for Freshness: To keep any leftover slices of this delectable cake fresh and delicious, store them in an airtight container in the refrigerator. Properly stored, the cake will maintain its quality for up to 5 days. For the best eating experience, always allow the cake to sit out at room temperature for at least 30-60 minutes before serving. This brings the butter in the frosting to a perfect soft consistency and enhances the cake’s flavors and texture.

Freezing for Future Indulgence: If you’re planning ahead or have leftovers you wish to preserve, this cake freezes beautifully. Wrap individual cake slices tightly in plastic wrap, then place them in an airtight freezer-safe container. They can be stored in the freezer for up to one month without compromising quality. To enjoy, simply thaw the slices in the refrigerator overnight or at room temperature for a few hours before serving.

Troubleshooting Swiss Meringue Buttercream: Mastering Swiss meringue buttercream can be a bit tricky, but don’t fret if it doesn’t come together perfectly at first! If, after adding all the butter, your frosting appears thin, soupy, or isn’t thickening, it almost certainly means either your butter or the meringue (or both) were too warm. The fix is simple: pop your mixing bowl into the refrigerator for 15-20 minutes to chill it down. After chilling, return it to the mixer and whip again on medium-high speed until it becomes thick, fluffy, and perfectly emulsified. Patience is key, and it will come together!

A Note on Cake Flour Substitution: This recipe specifically calls for store-bought cake flour, and it’s a non-negotiable ingredient for achieving the desired light, tender, and moist crumb. Attempting to substitute with all-purpose flour, even with cornstarch modifications, will drastically alter the cake’s texture, resulting in a much drier and potentially crumbly outcome. For the best possible result, please use genuine cake flour.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.