Lemon Raspberry Layer Cake

Ingredients

• cake flour (280 g)
• baking powder (8 g)
• fine salt (3 g)
• granulated sugar (250 g)
• finely grated lemon zest (12 g)
• unsalted butter, softened (170 g)
• 3 large eggs (150 g)
• whole milk (180 g)
• 1/4 cup fresh lemon juice (60 g)
• 8 ounces mascarpone cheese, cold (226 g)
• 1 1/2 cups heavy cream, cold (360 g)
• 3/4 cup powdered sugar (90 g)
• 2 teaspoons vanilla extract (10 g)
• 3/4 cup seedless raspberry preserves (240 g)
• 1 cup fresh raspberries for garnish (125 g)

Instructions

1. Prepare. Heat oven to 350°F (175°C). Grease two 8-inch round pans and line bottoms. Whisk cake flour, baking powder, and salt. Rub zest into granulated sugar until fragrant and evenly yellow.
2. Mix. Beat lemon sugar with butter until smooth. Add eggs one at a time. On low speed, alternate dry ingredients with milk and lemon juice, stopping once the final flour streak disappears.
3. Bake. Divide batter by weight and bake 28 to 32 minutes. Remove when centers spring back, edges pull slightly away, and a tester has moist crumbs. Cool in pans 10 minutes, then unmold.
4. Frost. Beat cold mascarpone, powdered sugar, and vanilla smooth. Gradually add cold cream and whip to medium-stiff ridges. Level cooled layers only if they have a pronounced dome.
5. Assemble. Frost the first layer thinly, pipe an edge ring, and spread preserves inside it. Add second layer cut-side down. Apply a crumb coat and remaining frosting, then garnish with raspberries or zest. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone.

Notes

• All cake layers must be completely cool before the mascarpone frosting is applied.
• A frosting ring keeps preserves inside and the pale exterior clean.
• Refrigerate for 3 days or freeze unfrosted layers for up to 2 months. Cool or hold the finished dish as directed before packing leftovers.