Wet Ingredients
- 4 Eggs, plus 1 yolk at room temperature
- ⅔ Cup Honey
- ¼ Cup Granulated white sugar
- 1 (5.3 oz.) Container Lemon flavored or plain whole milk yogurt
- ¾ Cup Canola oil
- Zest from 2 large lemons
- ½ Cup Fresh squeezed lemon juice from 2 large lemons
- 1 tsp. Almond extract
Dry Ingredients
- 1 ¾ Cups Almond flour processed until fine crumb
- 2 ½ Cups All purpose flour
- 2 tsp. Baking soda
- ½ tsp. Salt
Lemon Buttercream Ingredients
- 1 ½ Cups butter (room temp)
- 4-5 Cups Powdered sugar
- 1 Tbsp. Fresh lemon juice
- 2 tsp. Lemon zest
- 1 Jar Bonne Maman Raspberry Preserves (for filling)
Instructions:
Preheat oven to 350°F
Line bottoms of 3- 8” cake pans with parchment paper and spray sides with cooking spray
In your Cuisinart Custom 14 Cup Food Processor sift all dry ingredients until well combined. Move to a bowl.
Using your Cuisinart Custom 14 Cup Food Processor combine all wet ingredients together until smooth
Add half of the dry ingredients to the wet ingredients in the Cuisinart Custom 14 Cup Food Processor and pulse until just combined. Scrape the work bowl and repeat with remaining dry ingredients.
Divide batter evenly between 3 prepared cake pans and bake for 18-22 min or until golden and cake tester comes out clean.
Remove cakes and let cool in pans for 10 mins. Run a knife around edges and invert onto cooling racks to cool completely.
While cakes cool, make the buttercream.
Lemon Buttercream Instructions:
Add butter to a standard mixer (or use a bowl and hand mixer) and whip butter until light and fluffy (1-2 min.)
Slowly add powdered sugar, one cup at a time, until combined.
Add lemon juice and zest and mix on high until fluffy and smooth.
Remove about 1 ½ cups of buttercream from the bowl and set aside.
Add remainder of raspberry preserves to the mixing bowl and gently incorporate, leaving swirls of preserves throughout white lemon buttercream.
To Assemble:
Start with one cooled 8 inch layer cake and spread ½ of the set aside lemon buttercream in a thin even layer over the cake. Make sure to cover outer edges.
Next, add ½ cup of Bonne Maman Raspberry Preserves over lemon buttercream. Spread out evenly leaving ½ inch border around edge of cake.
Lay the second cake on top and continue layering lemon buttercream and raspberry preserves in the same proportions.
Place the third layer of cake on top and chill in the refrigerator, uncovered for 30 min.
After middle layers have chilled, use a cake spatula to evenly cover the cake with the remainder of buttercream swirled with raspberry preserves.
Garnish with whole, fresh raspberries.
Return cake to refrigerator to chill for at least one hour.
Slice, serve and enjoy!
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