Organic Lemon Cake with Raspberry Filling
Source: Good Things Catered
For the cake:
2 1/2 c. cake flour
1 3/4 c. granulated sugar
1 Tbsp meringue powder
3 tsp baking powder
1/4 tsp salt
1 extra large organic lemon, washed thoroughly then zested and juiced separately
1 c. milk
1/3 c. vegetable oil
3 egg whites, beaten
1/4 tsp vanilla extract
three drops of almond extract
For the filling:
2 c. powdered sugar
minuscule pinch of salt
1/2 c. shortening
1 1/2 tsp natural raspberry extract
1/2 tsp butter flavor
4 oz. fresh raspberries
-Preheat oven to 350 degrees and prepare two cake pans.
-In bowl of electric mixer sift and add flour, sugar, baking powder, meringue powder, salt, and zest of full lemon.
-Stir with mixer to combine, about 30 seconds.
-Add milk, oil, juice from lemon, beaten egg whites and extracts.
-Beat on medium to combine thoroughly, about 1 1/2 - 2 minutes.
-Remove from mixer and stir with silicone spatula to thoroughly combine (making sure there is no flour mixture left unincorporated at the bottom of the bowl.
-Fill prepared pans 2/3 of the way full and bake until toothpick inserted into center comes out clean (about 25-28 mins for 8 inch pans)
-Remove from oven, let cool 10 minutes in pan and then turn onto wire racks to cool completely.
-Meanwhile, in the bowl of stand mixer, combine shortening and extracts and stir on low until relatively combined.
-In a separate bowl, combine sugar and salt, then add to mixer while still on.
-Stir, scraping down sides of bowl, until thoroughly combined.
-Add raspberries and stir to combine.
(Add water if needed to reach desired texture.)
-Once cakes are completely cool, cut uneven tops off cake.
-Form an icing dam around the edge of the top of one of the layers.
-Fill with raspberry filling and flip the top of the other layer onto the top of the filled cake.
-Ice as desired.