Triple-Lemon Génoise With Buttercream And Raspberri

Name: Triple-Lemon Génoise With Buttercream And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon grated lemon rind; Buttercream frosting:; 2 tablespoons butter or stick margarine, softened; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract; 1 (8-ounce) block 1/3-less-fat cream cheese, chilled; 2 cups powdered sugar; Lemon syrup:; 1/3 cup boiling water; 1/4 cup granulated sugar; 2 tablespoons fresh lemon juice; Remaining ingredients:; 1 1/2 cups fresh raspberries

Servings: persons

1 teaspoon grated lemon rind
Buttercream frosting:
2 tablespoons butter or stick margarine, softened
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, chilled
2 cups powdered sugar
Lemon syrup:
1/3 cup boiling water
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
Remaining ingredients:
1 1/2 cups fresh raspberries

1
Prepare Classic Genoise as directed in a 9-inch springform pan, adding 1 teaspoon lemon rind to batter. Cool cake completely.
2
To prepare buttercream frosting, beat butter and next 3 ingredients (butter through cream cheese) at medium speed of a mixer until smooth. Lightly spoon powdered sugar into dry measuring cups; level with a knife. Gradually add powdered sugar to butter mixture; beat at low speed just until blended (do not overbeat). Cover and chill.
3
To prepare lemon syrup, combine water and granulated sugar in a small bowl; stir until sugar dissolves. Stir in lemon juice; cool to room temperature.
4
To assemble the cake, split the Classic Genoise in half horizontally using a serrated knife. Place bottom layer, cut side up, on a serving platter, and brush with half of lemon syrup. Spread with 3/4 cup frosting. Arrange 3/4 cup raspberries on top of frosting. Top with remaining cake layer, cut side down, and brush with remaining syrup. Spread remaining frosting over top and sides of the cake. Top with 3/4 cup raspberries. Store cake loosely covered in the refrigerator.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon grated lemon rind, Buttercream frosting:, 2 tablespoons butter or stick margarine, softened, 1 tablespoon fresh lemon juice, and more.

Yes, Triple-Lemon Génoise With Buttercream And Raspberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Triple-Lemon Génoise With Buttercream And Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions