Do you ever get that feeling where you just need to make a cake? You have a million and a half other things to do but you can't seem to rid that nagging feeling of I just really need to bake this cake. No, just me? I opened my fridge the other day and staring at me was a bag of lemons I had bough from the grocery store and I knew I had to make a lemon cake. It seemed a little bit silly to want to make a Lemon Raspberry cake in the middle of February since I typically associate both flavours with spring or summer but here we are. This cake is bright in flavour and definitely brightens up the dark winter days that we have been having. I think I was drawn to the lemons because I needed some sunshine in my life after days of over cast skies.
I love the pop of pink that the raspberry cream cheese filling provides in the middle of the cake. It is a nice surprise to cut into the cake and see such a vibrant pink colour. It definitely adds to the cheeriness! The cream cheese frosting takes this cake to the next level. As you know my cream cheese frosting is very popular. It pairs nicely with both the raspberry and the lemon. I decided to decorate this cake in a simple rosette design. It is fairly simple to do and creates a stunning looking cake.
Makes: One 6 inch cake
Cream Cheese Frosting
Assembling the Cake
- Once the cake has cooled completely, torte into 3 layers. Use a small amount of cream cheese frosting to secure the bottom layer to a 8 inch cake board.
- Using an off set spatula spread the raspberry cream cheese filling between each layer. Until cake is fully stacked. Chill cake in fridge for 30 minutes.
- Crumb coat your stacked cake and chill.
- Frost with cream cheese buttercream as desired. I used a Wilton 2D tip to create this rosette effect.