Lemon Raspberry Cake: An Exquisite Delight for Every Occasion
A moist and tender lemon cake layered with fresh raspberry filling and topped with creamy lemon frosting. This elegant dessert balances bright citrus flavors with sweet-tart raspberries for a perfect summer treat.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 2 hours (includes cooling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- ⅓ cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the Raspberry Filling:
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup lemon juice
- 1 tbsp lemon zest
- 2–3 tbsp heavy cream (as needed)
- For Decoration:
- Fresh raspberries
- Lemon slices
- Mint leaves
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Whisk together flour, baking powder and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice, zest and vanilla.
- Alternately add dry ingredients and buttermilk, beginning and ending with flour mixture.
- Divide batter evenly between pans. Bake 22-25 minutes until golden. Cool completely.
- Make the Filling: Combine raspberries, sugar, lemon juice and cornstarch in saucepan. Cook over medium heat until thickened, about 5 minutes. Strain seeds if desired and cool.
- Make the Frosting: Beat butter until creamy. Gradually add powdered sugar, then lemon juice and zest. Add cream as needed for spreadable consistency.
- Assemble: Place first cake layer on plate. Spread half the raspberry filling, then frost. Repeat with second layer. Top with final cake layer and frost entire cake. Decorate with fresh raspberries, lemon slices and mint.
Notes
- For best results, use room temperature ingredients
- Can substitute frozen raspberries for filling (thaw and drain first)
- Cake layers can be baked 1 day ahead and stored wrapped at room temperature
- For neater slices, refrigerate cake 30 minutes before serving
- Add 1-2 drops yellow food coloring to frosting for brighter lemon color
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 58g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
Find it online: https://us.recipesfood.org/lemon-raspberry-cake/
