Ingredients
Cake
- 5 ¼ cup Ballerina Farm high protein farm flour
- 4 ½ tsp baking powder
- 1 tsp Ballerina Farm coarse grey french salt
- 5 cups white sugar
- 2 ¼ cups of butter at room temperature
- 9 egg whites
- 1 ½ cups of milk
- 1 ½ cups sour cream
- 1 cup freshly squeezed lemon juice
- 3 Tbsp lemon zest
- 3 Tbsp vanilla extract
- 4 cups freeze dried raspberries
Syrup
- 1 Tbsp water
- 1 1/2 cup frozen mixed berries
- 1 Tbsp sugar
- 1 tbsp lemon juice
Frosting
- 1 ½ cups butter at room temperature
- 7 cups powdered sugar
- 4 Tbsp lemon juice
- 1/4 tsp Ballerina Farm coarse grey french salt
Directions
Cake
- Preheat oven to 350°F/ 176°C. Spread butter on 3 9-inch pans & lightly coat in flour. (Prevents sticking)
- Sift the flour, baking powder, sugar and salt in a large bowl.
- In another bowl, beat the butter, egg whites, milk, sour cream, lemon juice, lemon zest and vanilla.
- Add the wet mixture to the dry mixture and mix till just combined.
- Fold in raspberries until just combined.
- Pour the batter evenly in each pan.
- Bake at for about 35 minutes or until the centers come out clean with a toothpick.
Syrup
- In a small saucepan, add the frozen berries, lemon juice, water and sugar. Mash and stir till the mixture comes to a boil, then simmer until reduced by half.
- Strain into a bowl to chill.
- Save the strained berries.
Frosting
- In a stand mixer, cream the butter
- Add powdered sugar a few batches at a time
- Mix until fully combined (may need to scrape down the sides in between)
- Add lemon juice (May need more lemon juice or powdered sugar, just till reaches the right consistency and taste)
- Take out about 1/3 cup of frosting to a small bowl and mix in berry syrup little at a time and mix.
- Place first layer of cake on platter and spread think layer of the berry buttercream and reserved berries on top.
- Place 2nd cake layer and repeat.
- Once all 3 layers are stacked, take the plain butter cream and frost the entire cake to liking.
- Decorate with fresh berries & chill
- Once chilled, enjoy!
