Ingredients

The following ingredients have 9 Servings
  • 2.25 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 12 tablespoons unsalted butter (at room temperature)
  • 1¾ cup granulated white sugar
  • 4 tablespoons fresh lemon juice
  • 3 teaspoons lemon zest
  • ½ teaspoon pure lemon extract
  • ¾ cup buttermilk
  • 2 eggs (at room temperature)
  • ½ cup raspberry jam
  • 2 cups heavy cream
  • 2-3 tablespoons granulated white sugar or to taste
  • 1 teaspoon vanilla extract

Instruction

  • Grease two 8 inch round pan by spraying them with a non-stick spray. Set aside.
  • Preheat oven to 350 F degrees.
  • In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
  • In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together butter and sugar till smooth and creamy.
  • Add lemon juice, lemon zest and lemon extract. Mix till well combined.
  • Start adding the flour mix alternatively with buttermilk, starting and ending with flour.
  • Divide batter equally into the 2 prepared 8 inch round pans.
  • Bake at 350 F degrees for 30-35 minutes or till a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for 10 minutes and then transfer onto a wire rack to cool completely.
  • Let the cakes cool completely before you frost them.