1 hr 20 mins
This is from Dorie Greenspan's book "Baking From My Home to Yours." I made this for a cooking group I used to be a part of and it's delicious! This can be stored in the refrigerator for two days, but tastes best at room temperature.
My Private Note
Units: US | Metric
For the Cake
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk or 1 1/4 cups buttermilk
- 4 large egg whites
- 1 1/2 cups sugar
- 2 teaspoons grated lemon zest
- 1/2 cup unsalted butter, at room temperature
- 1/2 teaspoon lemon extract
For the Buttercream
- 1 cup sugar
- 4 large egg whites
- 1 1/2 cups unsalted butter, at room temperature
- 1/4 cup fresh lemon juice (from 2 large lemons)
- 1 teaspoon pure vanilla extract
- 2/3 cup seedless raspberry preserves, warmed gently until spreadable
- 1 1/2 cups sweetened flaked coconut
- 1For the cake:.
- 2Center a rack in the oven and preheat to 350°F Butter two 9" cake pans and line bottoms with parchment paper rounds. Place on baking sheet.
- 3Sift together the cake flour, baking powder, and salt.
- 4In a separate, medium-sized bowl, whisk together the egg whites and milk.
- 5In another bowl, whisk together the lemon zest and sugar until fragrant. Or, you may rub the lemon zest and sugar together until fragrant.
- 6Add the butter to the sugar and lemon zest mixture and beat at medium speed for three minutes or until butter and sugar are light.
- 7Incorporate the extract and 1/3 flour mixture.
- 8Beat in half the milk/egg mixture and beat in half of the remaining flour mixture.
- 9Add the rest of the milk/egg mixture, then add in the rest of the dry ingredients.
- 10Beat for at least two more minutes until all the ingredients are fully incorporated and the batter is well aerated.
- 11Divide the batter evenly between the two pans and smooth tops with a rubber spatula.
- 12Bake for 30-35 minutes until the cake is springy to the touch or a toothpick inserted comes out clean. Cook for about 5 minutes in the pan, then invert and cool on wire racks the rest of the way.
- 13For the buttercream:.
- 14Put the sugar and egg whites in a double boiler, or heatproof bowl over a pot of simmering water. Whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, or about 3 minutes. (Sugar will be dissolved and it will look like shiny marshmallow creme.).
- 15Remove the bowl from the heat.
- 16Beat with a whisk on medium speed for about 5 minutes. If using an electric mixer, switch to paddle attachment and add butter one stick at a time, beating until smooth. You will need to beat it for about 6-10 minutes after all the butter is incorporated. The mixture may separate, but keep beating, it will come back together.
- 17While still beating at medium speed, gradually add the lemon juice, then the vanilla (be sure each addition is incorporated before adding more).
- 18To store, press a piece of plastic over it.
- 19For the Assembly:.
- 20Using a bread knife, level the top of each cake, then cut horizontally into two layers.
- 21Lay down one layer of cake on a cake round. Spread 1/3 preserves, then 1/4 buttercream.
- 22Repeat layers 1-3 until last layer of cake, which is placed upside down.
- 23Cover the cake with the remaining buttercream, then coat with coconut.
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Nutritional Facts for Perfect Party Cake
Serving Size: 1 (2272 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 7959.8
- Calories from Fat 3878
- Total Fat 430.9 g
- Saturated Fat 283.2 g
- Cholesterol 1006.6 mg
- Sodium 3303.4 mg
- Total Carbohydrate 979.7 g
- Dietary Fiber 14.5 g
- Sugars 684.6 g
- Protein 72.8 g