Lemon cake with raspberry mousse filling and Swiss meringue buttercream

IMG_7133White Cake:


8 oz. Cake Flour
8 oz. AP Flour
2 ¼ tsp. Baking Powder
8 oz. Butter
3 cups (1 lb. 5 oz) Sugar
¾ tsp. Salt
1 Tbsp Vanilla
1 cup (8 oz) Egg Whites
1 ½ cups (12 oz) Milk


  1. Combine dry ingredients.
  2. Beat butter and sugar together.
  3. Add salt and vanilla.
  4. Set mixer to low and add egg whites.
  5. Alternate adding flour and milk. Scrape down the bowl then mix for 20 seconds at medium high.
  6. Bake at 350°.

*To make lemon flavored, replace vanilla extract with lemon extract and add the zest of one lemon. *

Raspberry Mousse:

1 cup raspberry puree
3 sheets gelatin (bloomed)
1 cup heavy cream


  1. Whip cream to stiff peaks
  2. Melt bloomed gelatin into raspberry puree
  3. Fold into cream

*You can use this recipe with other fruit puree as well*

Swiss Meringue Buttercream:

3 lbs. Butter (room temperature)
12 oz. Egg Whites
24 oz. Sugar
2 Tbsp. vanilla extract

  1. Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 140 degrees F and the sugar grains have dissolved and are not longer grainy to the touch.
  2. Pour this mixture into the bowl of your mixer with the whisk attachment and whip on high-speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be. This takes ~10 minutes.
  3. Switch to the paddle attachment on low-speed. Be sure your butter is at room temperature. Add the butter in a little at a time, but in fast additions.
  4. Add vanilla extract.
  5. Slowly increase the speed on the mixer and beat until smooth and glossy in appearance.



11 thoughts on “Lemon cake with raspberry mousse filling and Swiss meringue buttercream

  1. That looks so delicious! But I could maybe eat one bite before dealing with tummy aches. Do you have any gluten free cake favorites? When I was younger I wanted to have my own bakery and coffee shop. I’ve since put that dream aside because gluten free baking is something I haven’t been able to get the hang of :/


    1. Oh no! Sorry to hear that Charissa. Unfortunately I don’t do much gluten free baking and when I do I’m not usually pleased with the results. If I find a good recipe I’ll be sure to let you know.


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