Best 2 Lemon Raspberry Wedding Cake Recipes

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Have you received an invitation to a wedding and don’t know what to gift? We have just the right solution for you - a delightful and unforgettable lemon raspberry wedding cake. This elegant and delicious cake combines the zesty flavors of lemon and raspberries to create a truly special dessert. It comes together with a variety of layers, each made with fresh, seasonal ingredients and baked to perfection. With its vibrant color and irresistible taste, this lemon raspberry wedding cake is sure to be the highlight of any wedding celebration.

Here are our top 2 tried and tested recipes!

LEMON-RASPBERRY WEDDING CAKE



Lemon-Raspberry Wedding Cake image

Provided by Melissa Murphy

Categories     Berry     Citrus     Fruit     Dessert     Bake     Wedding

Yield Makes 125 servings

Number Of Ingredients 6

3 batches fluffy white cake >
1 batch lemon curd
9 cups (36 ounces) fresh raspberries or 3 (12-ounce) bags frozen raspberries, thawed and drained
3 batches meringue buttercream
Special Equipment
one 12-inch, one 9-inch, and one 6-inch cardboard round

Steps:

  • 2 days to 2 weeks before serving: Make cake layers
  • Use 3 batches of fluffy white cake to make two 12-inch, two 9-inch, and two 6-inch cakes. Cool completely.
  • 2 days before serving: Assemble each tier
  • Using long serrated knife, halve each cake horizontally. Each layer should be as perfectly flat as possible. Using long serrated knife, slice off any bumps that may have emerged on your cake during baking.
  • Make 12-inch tier: Place one 12-inch layer on 12-inch cardboard round. Spread 2 cups lemon curd over cake. Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer. Top with second 12-inch layer, gently pressing layers together. Spread 2 cups lemon curd atop second layer, then cover with third 12-inch layer, gently pressing layers together. Spread 2 cups lemon curd atop third layer. Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer. Top with fourth 12-inch layer, gently pressing layers together.
  • Repeat process to make 9-inch tier, using 1 1/3 cups lemon curd between each layer and 1 1/2 cups raspberries between first and second layers and between third and fourth layers.
  • Repeat process to make 6-inch tier, using 2/3 cup lemon curd between each layer and 1 cup raspberries between first and second layers and between third and fourth layers.
  • Refrigerate tiers until curd is firm, about 1 hour.
  • 2 days before serving: Crumb-coat and frost tiers
  • Make 2 batches meringue buttercream . (Remaining batch will be made on day of decorating.)
  • Using offset spatula and about 2 1/2 cups buttercream, spread thin, even coat of frosting on top and sides of 12-inch tier. Repeat with 9-inch and 6-inch tiers, using 1 1/2 cups and 1 cup buttercream, respectively. Refrigerate tiers until frosting is firm, about 30 minutes.
  • Using offset spatula and about 5 cups buttercream, evenly spread second, slightly thicker (about 1/8-inch-thick) layer of frosting on top and sides of 12-inch tier. Frost 9-inch and 6-inch tiers in same manner, using about 3 cups and 2 cups buttercream, respectively. Refrigerate tiers at least 2 hours or overnight.
  • 1 day before serving: Assemble cake
  • Assemble 3 tiers and decorate cake, following Epicurious's illustrated step-by-step instructions. To see Melissa Murphy assemble and decorate the cake, click here.

LEMON RASPBERRY WEDDING CAKE



Lemon Raspberry Wedding Cake image

Categories     Cake     Milk/Cream     Mixer     Dairy     Egg     Fruit     Dessert     Bake     Wedding     Raspberry     Lemon     Summer     Gourmet

Yield Serves about 50 (including top tier)

Number Of Ingredients 34

For each batch of batter
2 1/2 cups cake flour (not self-rising)
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 stick (1/2 cup) plus 2 tablespoons unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
1 cup milk
1 1/2 tablespoons freshly grated lemon zest
Note: 2 separate batches of this batter are required in this recipe (do not double)
For the syrup:
2/3 cup sugar
1 cup water
zest of 1 large lemon removed in strips with a vegetable peeler
1/3 cup fresh lemon juice
2 tablespoons eau-de-vie de framboise
For the assembly:
two 9-inch cardboard rounds*
two 7-inch cardboard rounds*
two 6-inch cardboard rounds*, trimmed to form 5-inch rounds
Lemon Meringue Buttercream
about 5 cups raspberries, picked over
five 8-inch plastic straws
66 leaf tip*
70 leaf tip*
113 leaf tip*
Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.
Decoration:
crystallized edible flowers and mint leaves*
Accompaniments:
Crème Fraîche Ice Cream
additional raspberries
*available at specialty baking stores

Steps:

  • Make first batch of batter:
  • Preheat oven to 350°F. and line a buttered 10-inch round cake pan (at least 2 inches deep) with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
  • Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer cream butter with sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and beat in zest (do not overmix).
  • Pour batter into prepared pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack. Peel off paper and cool cake completely.
  • Make second batch of batter:
  • Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan (each at least 2 inches deep) with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
  • Make batter in same manner.
  • Pour 1 3/4 cups batter into prepared 6-inch pan. Pour remaining batter into prepared 8-inch pan. Bake 6-inch cake in middle of oven 30 to 35 minutes and 8-inch cake 35 to 40 minutes, or until a tester comes out clean. Cool cakes in pans on racks 5 minutes and invert onto racks. Peel off paper and cool cakes completely.
  • Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frozen. Defrost cake layers (without unwrapping) at room temperature.
  • Make syrup:
  • In a small saucepan combine sugar, water, and zest and bring to a boil, stirring until sugar is dissolved. Remove pan from heat and let syrup cool completely. Discard zest and stir in lemon juice and framboise. Syrup may be made 2 weeks ahead and chilled in an airtight container.
  • Assemble cake:
  • With a long serrated knife halve each layer horizontally. Put each 10-inch layer, cut side up, on a 9-inch cardboard round. Put 8-inch layers similarly on 7-inch rounds and 6-inch layers on 5-inch rounds. Brush cut sides of all 6 layers generously with syrup, dividing it evenly among layers, and let layers stand 15 minutes to absorb syrup.
  • Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side up, and arrange enough raspberries, side by side and open ends down, in concentric circles to cover entire layer. Invert bottom half of 10-inch layer, cut side down, on top of berries and gently press layers together to form an even tier. (Discard top cardboard round.) Frost top and sides smoothly with some remaining buttercream and chill while assembling remaining 2 tiers.
  • Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream between layers) and chill while assembling remaining tier. Assemble and frost 6-inch tier in same manner (use about 2/3 cup buttercream between layers) and chill until buttercream is firm.
  • Cut 3 straws in half and insert 1 straw piece all the way into center of 10-inch bottom tier. Trim straw level with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. (Straws serve to support tiers.) Carefully put 8-inch middle tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in same manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch top tier (still on cardboard) in center of middle tier.
  • Fill in any gaps between tiers with buttercream and transfer remaining buttercream to a pastry bag filled with a small (#66) leaf tip. Pipe a decorative border around top edge of top tier. With a medium-sized (#70) leaf tip pipe border in same manner around bottom edges of top and middle tiers. With same tip pipe 5 evenly spaced ribbons from top to bottom of cake. (These ribbons will support cascades of crystallized flowers.)
  • Transfer cake to a cake stand or other serving plate and with a larger (#113) leaf tip pipe border around bottom edge of cake. With same tip pipe mound of buttercream on top of cake. (This mound will support crystallized flower arrangement.)
  • Arrange crystallized flowers and mint leaves decoratively on top and sides of cake. Chill cake at least 6 hours and up to 1 day. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving.
  • Serve cake with Crème Fraîche Ice Cream and additonal raspberries.

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling during the process.
  • Use Fresh Ingredients: Fresh ingredients will give your cake the best flavor. If possible, use organic or locally-sourced ingredients.
  • Follow the Recipe Carefully: Don't try to wing it when it comes to baking. Follow the recipe carefully, especially when it comes to measurements and baking times.
  • Don't Overmix: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the Cake Properly: Make sure your oven is preheated to the correct temperature before baking the cake. Bake the cake in the center of the oven for even baking.
  • Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help to prevent the frosting from melting.
  • Use a Variety of Decorating Techniques: Don't be afraid to get creative when decorating your cake. You can use a variety of techniques, such as piping, spreading, or sprinkling, to create a unique and beautiful design.

Conclusion:

With its delightful combination of lemon and raspberry flavors, this wedding cake is sure to be a hit with your guests. The moist cake layers, creamy frosting, and fresh berries make it a perfect choice for any special occasion. By following the tips and tricks provided in this article, you can create a stunning and delicious lemon raspberry wedding cake that will be the centerpiece of your special day.

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