If you ever need the perfect cake for a special celebration– this is it! This Perfect Party Cake is made up of four thin layers of lemon cake layered with buttercream and raspberry. The whole cake is covered in freshly whipped cream and topped with more fresh raspberries. It’s an impressive cake!
The cakes in this recipe turn out perfect. I like to make mine in 8-inch pans rather than 9 as I prefer a taller layer cake. They bake up just right, lemon-scented and all, and they are very easy to turn out onto racks. They are firm enough to be handled easily but delicate enough for a nice, light cake. I always find myself scraping the crumbs off of the parchment paper to attempt to get a sampling of the cake flavor!
FOR THE CAKE:
2 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups granulated white sugar
2 teaspoons freshly grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
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