Lemon Raspberry Cream Cake

This wonderful

Lemon Raspberry Cream Cake

one of my favorite cakes,

one that I often ask for on my birthday.

It is light and luscious with lemon

cream frosting, lemon curd and

raspberry filling.

Top it with fresh raspberries 

and a dusting of powdered

sugar and sprinkles and

it makes a magnificent presentation.

This is perfect any time of year

but especially in spring and summer

when you want that

light lemon taste.

Lemon Raspberry Cream Cake

2 Betty Crocker French Vanilla Cake Mixes

1/2 C. mayonnaise

Raspberry Jam

2  10 oz. jars Lemon Curd

(I like Dickinsons or Trader Joe's)

2 C. heavy whipping cream

Powdered sugar

Sprinkles (opt.)

Crushed Lemonheads (opt.)

Make the cake mixes according to package 

directions but adding 1/2 C. mayonnaise.

Line bottoms of 3 8 inch pans with parchment

paper.  Do not grease pans.

Divide the cake mix between the three

pans.  You will have a little left over to

make a small 6 inch cake.

Bake for about 30 minutes or until

cake springs back and toothpick comes

out clean.

Let cool 10 minutes then run the knife

around the edge of the pan and turn

out onto a cooling rack.

(Lining the pans with parchment and not

greasing the pans will make your cakes

come out much flatter.)

When cool, remove the parchment paper.

Place the 2 C. whipping cream in a large

mixer bowl with one jar of lemon curd.

Beat until fairly stiff peaks form.

Divide the bowl of frosting into thirds with

your knife - using 2/3's for the sides and 1/3

for the top. 

Place a small dollop of frosting on cake platter

and place first layer on upside down.  

Cover with raspberry jam to about 1 inch

from the edge.  You don't want to go

farther or the jam will leak out into your frosting.

Place second layer on top of the first layer

with top side up.  Cover with second jar of

lemon curd, going only out to within one

inch of the edge again.

Place third layer on top, top facing up.

Cut off 3 bamboo skewers and insert

them into the cake to hold the cake together.

Press them down into the cake.

Use a knife or offset spatula to apply the cream

to the sides of the cake, pushing gently down

to the cake plate.  You will use about 2/3's of

your frosting for this.

Then spoon the remaining third of frosting

onto the top of cake, mounding some in the

center.

Spread the frosting to the edges.  

Mound a package of fresh raspberries

on the top of the cake.  

Place powdered sugar in a fine mesh sieve

and sprinkle over the berries and cake platter.

Finish off with a garnish of sprinkles and

crushed Lemonheads if desired.  

Refrigerate.

Serves 16

Click here for printable recipe.

The mint leaves were the only ones alive

in my garden!

My daughter made this for my birthday one year

and as it was set on the counter, it slide right

off and flipped over.  We had to just scoop it

up and eat it anyway.  Of course we took pictures!

I will be posting this with

Foodie Friday

The Scoop

Inspire Me Tuesday