Raspberry lemon cake

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Step 1

* Preheat oven to 350 degrees. Grease cake pans


Step 2

* Toss the sugar with the lemon zest until incorporated. Beat the lemon sugar with the butter until light and fluffy. Beat in the eggs one at a time, then the sour cream,lemon juice, lemon curd, and vanilla extract. 


Step 3

* Add the flour, baking powder, baking soda, and salt. Then slowly add buttermilk. 


Step 4

* Divide the batter evenly. Bake for 25-30 minutes.


Step 5

* When the cakes are ready to frost, make the topping. Beat together the mascarpone and lemon curd, and set aside. And a supper bowl be the heavy, whipping cream and sugar and then fold into the mascarpone.

Step 6

* Put the first layer down and put a generous amount of lemon syrup on top. Once absorbed, add a layer of your mascarpone mixture and raspberry jam either homemade or store-bought in the center repeat this until the top layer. cover with a thin layer of the mascarpone mixture. All over and top with raspberry’s and candied lemons.