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This cake has a delicious layer of lemon cake with buttercream and raspberry.

If you need the perfect cake for a special celebration - here it is! This perfect party cake consists of four layers of the thin lemon cake coated with buttercream and raspberry. The whole cake is covered with fresh whipped cream and topped with more fresh raspberries. This is an impressive cake!

The cake in this recipe turned out to be perfect. I prefer to make my cake in an 8-inch pan rather than 9 because I prefer a higher layer cake. They bake right, lemon-flavored and everything, and they are very easy to turn into a rack. They are strong enough to be handled easily but delicate enough for tasty and light cakes. I always find myself peeling parchment paper crumbs to try to take a sample of cake flavor!

This Perfect Party Cake has four layers - because you will cut each layer of cake in two.

The slicing layer is nice and evenly distributed without too much effort at all. I spread my layers with raspberry jam, buttercream, and half raspberry.


  • 2½ cups of cake flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1¼ glass of buttermilk
  • 4 large egg whites
  • 1½ cup sugar
  • 2 teaspoons of fresh lemon zest
  • Half a cup or 1 stick of unsalted butter, at room temperature
  • 1/2 teaspoon of lemon extract


  • 1 cup white sugar
  • 4 large egg whites
  • One and a half cups or three sticks of unsalted butter, at room temperature
  • 1/4 cup (about 2 lemons) of lemon juice
  • 1 teaspoon of vanilla extract


  • 2/3 cups preserved raspberries (stirring vigorously until spread)
  • fresh raspberries, for decoration - and a layer in between, if you want


  1. Center the rack in the oven and preheat the oven to 350 ° F. Butter two 8 or 9 inch round cake pan and line the bottom of each pan with a round of butter parchment or wax paper. Place the pan on a baking sheet.


  1. Sift flour, baking powder, and salt. Beat milk and egg whites in a medium bowl. Add sugar and lemon to a mixing bowl or other large bowl and rub with your fingers until the sugar becomes moist and fragrant. Add the butter and, using a paddle or beater, or with a hand mixer, shake at medium speed for 3 full minutes, until the butter and sugar are very light. Beat in the extract, then add one-third of the flour mixture, still beating at medium speed. Beat half of the milk-egg mixture, then shake half of the remaining dry ingredients until it is added. Add the remaining milk and eggs, shake until the mixture is evenly mixed, then add the remaining dry ingredients. Finally, give the batter 2 minutes of good beating to make sure the mixture is well blended and aerated properly.
  2. Bake for 30 to 35 minutes, or until the cake is lifted well and springy to the touch - a toothpick inserted into the center must come out clean. Transfer the cake to a cooling rack and chill for about 5 minutes, then run the knife around the side of the cake, open the mold and remove the layers of paper. Turn over and cool to room temperature with the upper right side. (A cool layer of cake can be airtight wrapped and stored at room temperature overnight or frozen for up to 2 months.)


  1. Add sugar and egg white to a mixer bowl or other large, heat-resistant bowl; Place the bowl on a pan filled with boiling water and stir constantly, keeping the mixture over hot, until it feels hot to the touch, about 3 minutes. The sugar must be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
  2. Working with a shaker or with a hand mixer, shake the meringue at medium speed until cool, about 5 minutes. Switch to the paddle attachment if available, and add butter one stick at a time, stirring until blended. After all the butter has entered, shake the buttercream at medium speed until thick and very smooth, 6 to 10 minutes. During this time, the buttercream may shrink or separate - continue to beat and reunite. At medium speed, slowly shake in lemon juice, wait until each addition is absorbed before adding more, then vanilla. You should have white, smooth, velvety, pure white buttercream. Press a piece of plastic on the surface of the buttercream and set aside briefly.
  3. NOTE: There will be enough buttercream in this recipe to freeze the outside of the cake too. If you want to cover the cake with whipped cream instead of buttercream, you will have the remaining buttercream.


  1. Using a sharp serrated knife and soft saw movement, cut each layer horizontally in half. Place one layer with the top-side of a cake plate surrounded by a piece of wax paper. Spread with a thin layer of buttercream. Spread buttercream with 1/3 of preserves. (SEE RECIPES NOTES BELOW IF YOU WANT TO ADD RASPBERRY FRESH). Cover with another layer, apply with buttercream and durable, then do the same with the third layer (you will use all the jam and leave the remaining buttercream.) Place the last layer with the sliced face down on the cake and use the remaining buttercream to freeze the sides and the top part. Alternatively, you can make a fresh whipped cream and cover the cake with it instead of buttercream. Decorate the top with raspberries. Store in the refrigerator until served.
This recipe is inspired by recipegirl

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