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This cake starts with lemon zest mixed
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into the cake batter, baked in three
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pans with fresh raspberries dropped into
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each one. The layers bake beautifully
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flat, and then in between the layers,
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this is lemon buttercream with a dam
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piped around the edge to hold in the
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filling. Lemon curd, homemade or you can
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buy it if you prefer. And the three cake
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layers make a nice tall cake covered in
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more lemon buttercream and topped with
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more fresh raspberries. I piped these
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wiggles of buttercream in between the
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raspberries, and this cake is oh so
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pretty and oh so delicious. Comment
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recipe and I'll send it to you.
