So I'm trying out something new this week.  I am making lemon cake with two fillings, one is a raspberry compote type filling and the other is a lemon cream filling.  I then plan to cover the cake in raspberry SMBC.

 

I've mentioned it to a few people and I'm not getting a great reaction.  Lots of 'not for everyone' type comments.

 

Is there something wrong with my idea?  Is it really OTT?  Should I perhaps just do the lemon cream filling and forego the raspberry filling?

 

I'm trying to expand my recipe repertoire and want to explore different flavor combinations, but my family and friends seem stuck on chocolate and vanilla.  Boo.

AI made a lemon with blackberry dessert cake for a bride I have. It is amazing! And my husband loves it too. It wouldn't be something we would typically eat, but when we do, we wonder why we haven't! I think that many of them will come around to it once they taste it.

And if it is just for a family get together, how about sending me a slice? :-D I am just over in Kentucky!!!

AThe two fillings might be a little much, lemon cake with raspberry BC and raspberry filling sounds pretty good to me (this is actually one of our recommended combinations). Lemon cake with vanilla BC and apricot filling is another good one.

Lemon and raspberry is an excellent combination. 

 

It's the lemon and cream together in the filling that might be the problem.  I would make 4-6 thin cake layers and fill them all with the raspberry.

 

I also think you should test your buttercream by adding the flavour to a half cup...what you get will depend on how you add the raspberry flavouring.  Boyajian's raspberry flavour is a stupendously good all-natural product that adds a little boost when you use raspberry puree in anything including truffles.

 

You might have more success with lemon buttercream.  Lemon curd plus a little more peel or oil is the best way to get that flavour across.

 

Or maybe white chocolate buttercream with the lemon cake and raspberry filling? 

 

Vanilla cake with raspberry filling and lime buttercream is a very summery combo.  Make your own lime curd.

Lol Anna - I would love to send you a slice - although it may be stale by the time it reaches you (I'm in Canada).

BakingIrene: I love the raspberry lime combo idea!  I'm going to Google lime curd to find a recipe!

A

Darn! ;-) I may just have to make it myself... I make lemon with lemon curd, and lemon cream, alternating. And add some of the curd to my buttercream. It is very lemony and very refreshing and very wonderful! I think I would wet my pants if there was some raspberry in there! My mouth is watering :-)

tsal, i think your idea is a great one. Love those combinations. See different flavors mixed all the time on a tier. go for it.

If you can't find them locally, go to goldaskitchen.com and search "boyajian" for all available flavours and citrus oils.  Stupendously good (I'm repeating myself) and  extremely good value for the price.  It's food so no sales tax...

 

Their maple boosts the natural taste you get using maple sugar or syrup, not really as good by itself. For those rare occasions when you can afford to use all maple syrup.

 

I have no affiliation (I just spend my $$$ there for the excellent value)