I love when I have a whole weekend with no plans and an excuse to bake a dessert (or four). Last weekend our friends came over for dinner because they had just returned from a vacation in Europe. They brought dinner because, no joke, I ended up making four desserts. This cake was the prettiest and tasted great too.
It’s always good form for a dinner guest to bring a present, and our friends showed up with some great foodie gifts: a sqwisk and some sel gris (gray sea salt) from France.
Ok, back to the cake. The triple lemon comes from zest in the cake, a lemon syrup that is brushed on the layers and lemon juice in the frosting. The raspberries I found were huge and very sweet, so the tartness of the lemon was just right. Although the recipe says the frosting is buttercream, it’s mostly cream cheese, which was fine with me because cream cheese frosting is foolproof and goes well with fruit.
Although this cake had layers and a fancy name (génoise), it was no sweat to put together.
It is a great dessert for summer entertaining because of the simple ingredients and impressive presentation.
Triple Lemon Génoise with Raspberries and Buttercream
adapted slightly from Cooking Light
For the Cake:
- Cooking spray
- 1 Tablespoon cake flour
- 2 Tablespoons butter
- 1 cup unsifted cake flour
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 4 large eggs
- 1 teaspoon grated lemon rind
For the Buttercream
- 3 tablespoons butter, softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (8 oz) block cream cheese, chilled
- 2 cups powdered sugar
- 1/3 cup boiling water
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh raspberries
- Preheat oven to 375°. Coat a 9-inch springform pan with cooking spray, line bottom with parchment paper and then coat paper with cooking spray. Dust with the 1 tablespoon of cake flour. Set aside.
- Cook butter in small sauce pan over medium heat until solids have separated and lightly browned (about 4 minutes). Cool.
- Combine 1 cup flour with salt and sift together once. Beat sugar, vanilla, and eggs with whisk attachment in a mixer at medium high speed until egg mixture falls in ribbons from beaters and holds its shape (7-15 minutes depending on mixer). Stir in lemon rind.
- Lightly spoon one-third of flour mixture onto egg mixture and quickly fold in. Repeat twice with remaining flour.
- Stir one cup of batter into cooled brown butter. Gently fold butter mixture into remaining batter. Pour batter into prepared pan and gently spread evenly. Bake at 375° for 20 minutes or until wooden pick inserted in center comes out clean. Loosen sides of pan and turn out onto wire rack. Carefully peel off parchment and cool completely.
- To prepare frosting, beat butter and next three ingredients with paddle attachment in a mixer at medium speed until smooth. Sift powdered sugar and then slowly add to butter mixture. Beat at low speed until blended. Cover and chill until ready to use.
- To prepare syrup, combine water and granulated sugar; stir until sugar dissolves. Stir in lemon juice.
- To assemble the cake, split the cake in half horizontally using a large serrated knife. Place bottom layer, cut side up, on a platter lined with strips of parchment (this is to keep any mess off the platter, the strips are removed when the cake is finished). Brush with half of lemon syrup. Spread 3/4 cup frosting and arrange 3/4 cup raspberries (I had to split mine in half because they were very large) on bottom layer. Top with second layer, cut side down, and brush with remaining syrup. Spread remaining frosting over top and sides of cake (I always start with a thin layer of frosting to keep the crumbs in place). Decorate cake with remaining raspberries.