Lemon Cake with Raspberry Swiss Meringue Buttercream and shortbread

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A soft lemon cake with lemon curd filling and an easy raspberry Swiss meringue buttercream. Decorated with pure butter Walkers Shortbread it’s the perfect spring cake.

Ingredients

Lemon cake

  • 5 1/4 C cake flour add 5 Tbsp for high altitude
  • 1 ½ Tbsp baking powder minus ½ tsp for high altitude
  • 1 ½ tsp baking soda minus ¼ tsp for high altitude
  • 1 ½ teaspoon salt
  • 3 C sugar minus 3 Tbsp for high altitude
  • 4 tbsp Lemon zest
  • 3/4 C butter softened
  • 6 large eggs room temperature
  • 1 C greek yogurt
  • 3/4 C mayo
  • ¼ C lemon juice
  • 3 Tbsp vanilla
  • 2 C whole milk add 2 Tbsp for high altitude

Raspberry Swiss meringue buttercream

  • 1 C pasteurized liquid egg whites
  • 8 C powdered sugar
  • 1 tsp salt
  • 4 C butter room temperature
  • 2 Tbsp vanilla
  • 6 oz Fresh raspberries
  • 1 Tbsp lemon juice
  • 1 oz Freeze dried raspberries

White chocolate lemon ganache

  • 4 oz white chocolate chopped
  • ½ C heavy whipping cream
  • 3-5 Tbsp lemon curd

Assembly

  • 12 oz lemon curd
  • 2 box Walkers Shortbread fingers
  • 1 box Walkers Shortbread rounds

To see directions and complete recipes visit Lemon Cake with Raspberry Swiss Meringue Buttercream and shortbread @ ashleemarie.com

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