I make this seriously delicious lemon cake with raspberry filling and lemon frosting for Avery’s birthday every year. The recipe was given to me by one of my good friends who happens to be an amazing chef.
This cake is time INTENSIVE. I used to make the mistake of trying to whip this together at 4pm on the day of the celebration, and then we end up having dessert at midnight!
I now bake the cake a day before, and then I add the filling and frosting a day later. This is SO MUCH EASIER!
The “play” between tart and sweet in this cake is divine.
P.S. Thank you mom for gifting me the Kitchenaid Stand Mixer that stood on my counter for a year, but now I have used it eight times in the last six months. Guess I just needed to get my feet wet 🙂 .
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