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Before you jump to Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

Healthy eating promotes a feeling of well being. We have a tendency to feel way less gross when we increase our intake of nutritious foods and reduce our consumption of junk foods. A piece of pizza does not cause you to feel as healthy as eating a fresh green salad. This is usually a problem, however, with regards to eating between snacks. You can spend several hours at the supermarket searching for the right snack foods to help you feel healthy. Here are some healthy snacks which you can use when you need a fast pick me up.

Whole grain foods are an outstanding choice for a fast healthy snack. Starting your working day with a piece of whole grain toasted bread can give you that added boost you need to get going. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains included in white bread.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to vanilla lemon raspberry layer cake with whipped cream buttercream frosting recipe. To make vanilla lemon raspberry layer cake with whipped cream buttercream frosting you need 21 ingredients and 27 steps. Here is how you do that.

The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

1. Use for lemon vanilla cake
2. Take 2 1/4 cups cake flour
3. Get 1 tablespoon baking powder
4. You need 1/2 teaspoon salt
5. Get 1 1/4 cup buttermilk, at room temperature
6. Provide 4 large egg whites, at room temperature
7. Take 1 1/2 cups granulated sugar
8. You need 2 teaspoons fresh grated lemon zest
9. Provide 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
10. Use 1/2 teaspoon lemon extract
11. You need 1 teaspoon vanilla extract
12. Prepare for filling and whipped crem butter cream filling and frosting
13. Provide 3/4 cup raspberry preserves
14. Get 1 1/2 cups sweetened shredded coconut
15. Use 1 cup room temperature salted butter
16. Take 4 cups confectioner's sugar
17. Provide 3 tablespoon milk or cream
18. Take 1/2 teaspoon lemon extract
19. Prepare 1/2 teaspoon grated fresh lemon zest
20. Prepare 1 teaspoon vanilla extract
21. Provide 2 cups cold heavy whipping cream

Instructions to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

1. Make lemon cake
2. Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray
3. Whisk together flour, baking powder and salt in a bowl, set a side
4. In another bowl whisk together the buttermilk and egg whites and set aside
5. In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,
6. Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well
7. Divide batter between cake pans
8. Bake for 15 to 25 minutes depending on your oven. The cakes should spring back when touched lightly and a toothpick will come out just clean. Cool in pans on rack 10 minutes then remove to cool completely
9. Make whipped lemon buttercream frosting
10. In a large bowl beat butter and sugar slowly until mixed, add milk or cream and vanilla and beat until creamy, adding more milk if dry
11. In another large bowl whip cream until it forms firm peaks
12. Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy
13. Assemble cake
14. Place one cake layer on serving plater, bottom up
15. Add a thin layer of raspberry preserves
16. Add a layer of the frosting. The easiest way to cover the preserves is to pipe the frosting with in a circle on top of preserves. It doe not need to be pretty, its just an easy way not to disrupt the preserves
17. Top with second cake layer, bottom up, and add a thin layer of preserves
19. Top the preserves with more frosting
20. Add third layer and add remaining preserves in a thin layer
22. Top with more frosting
23. Add last cake layer, still bottom up and frost entire cake with frosting. To make it easier to frost the entire cake its best to refrigeraye it until fillimg firms up, at least an hour, otherwise the cake is slippery because of the jam and will be very hard to frost keeping it steady. Once its chilled and firm its very easy to frost
25. Sprinkle the coconut on the top and sides. Placing your hand right next to the side of the cake and pouring it between your hand and the cake to get it to adhere
26. Chill cake at least 2 hours before slicing. Store covered in refrigerator but be sure to bring slices to room temperature before serving for best flavor

This easy Raspberry Lemon Cake recipe will be an instant hit with none of the fuss that baking from scratch brings. There ain't nothing quiet about this cake. 😉 I decided on my classic lemon sponge layered with luscious whipped raspberry mascarpone filling. Whipped buttercream in all shaded of pink were swirled and piped onto the cake then finished with a white chocolate drizzle, sugar pearls, sparkles and all the pink glitter. Fill the center with half the strawberry puree. Repeat with the layer of strawberry cake, frosting, and strawberry puree, followed by topping with a layer of vanilla cake.

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