Raspberry Lemonade Cake

I am a pretty good cook, most of the time. However, when it comes to baking, I suck. It's not that I am a bad baker, but I am awful at making it look pretty. I guess I just have a knack for making foods look 'rustic' aka ugly. 

Today's fine example is this delicious, yet ugly Raspberry Lemonade cake.

Want another view?

Yeah. 

Underneath this layer of ugliness is an amazing cake, perfect for spring and summer!

This view is a bit better.

I decided on a whim to make it for some friends the other day, and it was a HUGE hit. There were 7 people who ate this cake and it was all gone in one day.

Cake:

2 cups (250 grams) all-purpose flour

2 teaspoons (7 grams) baking powder

1 teaspoon (6 grams) salt

1/2 cup (115 grams) butter

1 1/4 cups (250 grams) white sugar

3 eggs

1 teaspoon (5mL) vanilla extract

1 cup (235mL) buttermilk

2 tablespoons (12 grams) grated lemon zest

Filling:

1/2 - 1 cup (about 250 grams) raspberry jam

Frosting:

4 cups (480 grams) confectioners' sugar

1/2 cup (115 grams) butter, softened

2 tablespoons (30mL) fresh lemon juice

2 teaspoons (4 grams) grated lemon zest

2 tablespoons (30mL) milk

1 6oz. (200 grams) package cream cheese

Directions:

Preheat oven to 350F/175C. 

Grease two 8 inch pans, and line with parchment paper. 

Mix together the flour, baking powder and salt and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy for about 3-5 minutes. 

Beat in the eggs one at a time and stir in the vanilla. 

Add in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow to cool in pans on wire racks for about 10-20 minutes.

After cooling enough to handle invert onto wire racks to cool completely.

Frosting: 

In large bowl, beat together confectioners' sugar, butter, lemon juice and lemon zest until smooth. 

Beat in milk and cream cheese, increase speed and continue to beat until light and fluffy.

To assemble: 

Place 1 layer, on a serving plate and Spread the raspberry jam on top.

Add the second layer, and spread with enough frosting (about 1/3 of the frosting) for a crumb coat. 

Refrigerate cake for at least 30 minutes, before frosting the whole cake. (This will help the crumb coat to set and allow the second coat of frosting to be applied smoothly.)

Frost top and sides of cake with remaining frosting, and refrigerate cake until serving time.

This cake was the ugliest success I've ever had. 

I didn't lighten this one up in any way, but I will work on that and post the lighter version, complete with calories. 

Hope y'all have having a great week!