A light and fluffy lemon buttermilk cake with your favourite summer berry compote for summer time.
Lemon cakes are such underrated cakes. Vanilla or chocolate are the obvious choices to the question “what’s your favourite cake?” Sometimes red velvet gets thrown in the mix but we all know people like them just for the cream cheese frosting. People do not naturally default to lemon but we are here to change that. Lemon cakes are light, fluffy, and pair well with many fillings. We like to fill ours with seasonal fruit compotes in the summer months and more luscious and creamy custards for the cooler months. Since we are in peak berry season right now, we are filling our buttermilk lemon cake with a homemade raspberry compote. You can sub this out for your favourite berry jam if you do not have any fresh berries on hand.
Another lemon cake recipe we have shared in the past is this almond lemon ricotta version. If you have made that one in the past and love the nuttiness of that cake, feel free to use that recipe instead! We love both version equally.
Decorate this cake however you like. Topping it off with fresh raspberry would be the obvious choice but today we decided to practice our buttercream work. Buttercream flowers do take some time and practice but piping them is such a fun activity for an afternoon. If you want to get into piping buttercream flowers and do not know where to start, see our latest Tuesday Tutorial on piping tips we always keep on rotation!
A three-layer fluffy lemon buttermilk cake with your favourite summer berry compote for summer time
1 tablespoon cornstarch
1/2 cup granulated sugar
2 tablespoons water
1/2 cup cream cheese, softened
6 tablespoons unsalted butter, softened
2 to 3 cups confectioners sugar
2 to 4 tablespoons whole milk
2 teaspoon vanilla extract
*If you are going to do buttercream flowers/extra piping work, double this recipe!
FOR THE LEMON CAKE
1. Preheat oven to 350F. Grease three 6-inch cake pans and set aside.
2. In a large bowl, whisk to combine flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, use your fingers to rub together the lemon zest with the sugar, until sugar is fragrant.
4. In a large mixing bowl, beat together the butter with the lemon-sugar until pale yellow and fluffy. Add eggs one at a time and beat mixture until it is well-incorporated.
5. In a measuring cup, combine buttermilk and lemon juice.
Add half of the dry ingredients and half of the buttermilk-mixture. Give the mixture a light mix before adding the remainder of the dry and wet ingredients.
6. Mix until no more of the flour can be seen.
7. Divide the mixture evenly among the three prepared cake pans and bake for 26-28 minutes, or until cake insert comes out clean.
8. Let the cake layers cool completely before layering.
FOR RASPBERRY COMPOTE
1. Cook raspberries, cornstarch, sugar and water in a small saucepan until the berries start to break down, about 10 minutes.
2. Lower the heat and simmer until the compote is thick, about 5 minutes. Remove from heat and set aside to cool.
Optional: push the compote through a fine sieve to remove the seeded pulp.
FOR THE CREAM CHEESE FROSTING
1. Using an electric mixer, beat the cream cheese and butter together until smooth.
2. With the mixer on low, mix in the remaining ingredients until smooth.
3. Once incorporated, turn up the mixer to medium-high and beat until fluffy.
1. Lay first cake layer down on your cake stand/plate
2. Fill a pastry bag with a third of the cream cheese frosting. Pipe a thick border of frosting around the the perimeter of the cake layer
3. Fill the centre with raspberry compote
4. Place next cake layer on top and repeat
Keywords: buttercream flowers lemon cake