raspberry lemon cake

This lemon raspberry cake is made with moist lemon cake layers, a raspberry filling, and is frosted with a tangy cream cheese frosting.

Lemon Raspberry Cake

sugar (400 grams)

Tbsp fresh lemon zest (6 grams)

+ 2 Tbsp all-purpose flour (270 grams)

tsp baking powder (6 grams)

tsp fine salt (3 grams)

buttermilk

lemon juice,

vegetable oil (15 grams)

vanilla extract

raspberries (optional)

raspberry jam

unsalted butter, room temperature (226 grams)

full-fat cream cheese, room temperature (113 grams)

lemon juice (12 grams)

fine tsp salt (3 grams)

tsp vanilla extract (4 grams)

sugar (625 grams)

raspberries

lemons

Add 2 cups of granulated sugar and 1...

Add 2 cups of granulated sugar and 1 Tbsp fresh lemon zest into the bowl of a stand mixer or a large bowl. Massage the sugar and zest together with your finger tips to release the oil in the zest.

Add 2 cups + 2 Tbsp all-purpose flour,...

Add 2 cups + 2 Tbsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt into the lemon sugar. Use a stand mixer with a paddle attachment or hand mixer to mix on a low speed until combined.

Mix in 2/3 cup (1 & 1/3 stick)...

Mix in 2/3 cup (1 & 1/3 stick) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain and the mixture becomes crumbly.

Pour in 2/3 cup or about 5 egg...

Pour in 2/3 cup or about 5 egg whites and mix on low until just incorporated and the batter looks wet.

Mix in 3/4 cup of buttermilk, 1/4 cup...

Mix in 3/4 cup of buttermilk, 1/4 cup lemon juice, 1 Tbsp vegetable oil, and 1 tsp vanilla extract. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Divide batter evenly between the prepared cake pans....

Divide batter evenly between the prepared cake pans. If desired, place 1 cup of fresh raspberries on top of the cake batter.

Bake for 30-33 minutes, or until a toothpick...

Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 30...

Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.

Use a serrated knife to level the tops...

Use a serrated knife to level the tops of the layers right before you plan to assemble your cake.

Beat 1 cup of unsalted butter and 1/2...

Beat 1 cup of unsalted butter and 1/2 cup of cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer, until smooth.

Add in 1 Tbsp fresh lemon juice, 1...

Add in 1 Tbsp fresh lemon juice, 1 Tbsp lemon zest, 1/2 tsp salt, and 1 tsp vanilla extract or vanilla bean paste. Beat on low until incorporated.

Slowly mix in 5 cups of powdered sugar...

Slowly mix in 5 cups of powdered sugar on a very low speed, 1 cup at a time. Mix on low until the desired consistency is reached.

If the frosting is too thick, add in...

If the frosting is too thick, add in additional lemon juice (1 Tablespoon at a time).

If the frosting is too thin, add in...

If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

Place the frosting in a large piping bag...

Place the frosting in a large piping bag and secure the top with a rubber band.

Stack and frost cake layers on a greaseproof...

Stack and frost cake layers on a greaseproof cake board or flat plate, using a dab of frosting to help stick the first cake layer to the board.

Pipe a thick ring of frosting on top...

Pipe a thick ring of frosting on top of the cake layer. Spread about 1/4 cup of the raspberry filling inside the ring of frosting. Pipe a layer of lemon cream cheese frosting on top of the filling.

Repeat with remaining cake layers then chill the...

Repeat with remaining cake layers then chill the cake in the fridge (30 minutes) or freezer (10 minutes) to help the cake filling firm up and make it easier to cover the cake in a crumb coat.

Spread a thin coat of frosting around the...

Spread a thin coat of frosting around the cake and smooth the frosting using a bench scraper.

Chill the cake again in the fridge (30...

Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the crumb coat is firm to the touch.

Add a second, thicker layer of lemon cream...

Add a second, thicker layer of lemon cream cheese frosting to the cake and smooth using an icing comb.

Decorate as desired! I chose to make a...

Decorate as desired! I chose to make a ring of fresh raspberries and lemon peel spirals, and dust them with a bit of powdered sugar.

https://mediavine-res.cloudinary.com/video/upload/rto29gel6hjszxph8bgu.mp4

This delicious lemon raspberry cake is made with fluffy lemon cake layers and a bright raspberry filling, and frosted with a lemon cream cheese buttercream.

This easy raspberry lemon cake is made completely from scratch using fresh berries and pantry staples. Only 20 minutes of prep and 45 minutes of baking (idle) time. Serve it for breakfast, brunch, or as an after-dinner dessert with vanilla ice cream! This summer dessert will become a family favorite!

Raspberry Lemon Cake

all-purpose flour (or baking flour, sifted

baking powder

granulated sugar ((1 & 1/4 cups))

oz salted butter (melted (1/2 cup))

eggs

plain Greek yogurt (low-fat)

flour

lemon zest

Preheat oven to 350°F.  If your oven has a convection setting, use a convection bake setting.  Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.

In a medium bowl, mix flour and baking powder.

In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.

Mix in Greek yogurt and vanilla extract, and whisk just until combined.

Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.

In the same bowl where you mixed the dry ingredients, toss 1/3 of the raspberries with 1 tablespoon of flour.

Carefully fold in flour-coated raspberries and 1 tablespoon of lemon zest into the batter. It&#39;s OK if some of the berries smudge or break.

Pour the cake batter into the parchment paper-lined springform pan. Sprinkle the remaining tablespoon of lemon zest on top. Arrange the other 1/3 of the raspberries on top of the cake batter in a circular pattern.

Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes - the tester (or toothpick) inserted in the center of the cake should come out clean. If not, bake 5 or 10 more minutes longer, checking the cake every 5 minutes for doneness. I baked this cake on a convection bake setting for exactly 45 minutes at 350 F - it was completely done and nicely browned by that time. If you use a regular oven, the cake could take longer (up to about 1 hour) to bake at 350 F.

Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 30 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the cake, and transfer the cake without the parchment paper onto a cake plate.

When serving, dust with powdered sugar, and top with the remaining 1/3 of fresh raspberries. (if you have other berries sitting in your fridge, you can add them to the cake - I did that with a few blueberries I had left).

I provide helpful step-by-step photos above the recipe card (scroll up).

My family and I love this cake! I have made it several times, and it always turns out so moist and tangy. I use the zest from two lemons, which measures the two tablespoons called for in the recipe. Because I use frozen raspberries and don't defrost them, it takes an extra 15 minutes cooking time.

Made this for the family and it was a huge hit… light, moist and flavorful! I don’t consider myself the greatest baker but the instructions were clear and easy to follow. Thank you, Julia :)

I made this cake with blueberries, and it was amazing! I baked it for 45 minutes - that was enough. It tasted even better the next day!

Horrible texture. Won't be making this again.

This cake is incredibly delicious!  I made it with Costco's frozen berry mix.  I live at high altitude,  6,400 ft. and reduced the baking powder by 1/2 teaspoon.  Perfect with a dollop of whipped cream!

Simple cake that gets most of its flavor from berries. I would make this again

Dense cake folks, did you sift the flour?! My cake came out just fine! I did add more raspberries (1 cup more to the cake batter) - which would also add moisture. (I love lots of berries in my cakes!)

I made this with kefir instead of Greek yogurt and it had a wonderful light texture.

This Raspberry Lemon Cake is a burst of citrusy goodness. Tangy lemon cake layers are studded with fresh raspberries, then enveloped in a cloud of sweet vanilla buttercream frosting.

1.1 Gluten-Free flour

sugar

unsalted butter (room temperature)

yogurt

milk

tbsp baking powder

¾ tsp baking soda

salt

lemon

lemon juice

Preheat the oven to 350°F (175°C) and grease two 8" round cake pans with nonstick baking spray.

In a large mixing bowl, cream together the butter, lemon zest, and sugar using an electric mixer on high speed for about 5 minutes until light and fluffy.

Add the eggs, milk, lemon juice, and yogurt to the butter mixture. Mix until well combined.

In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the fresh raspberries using a spatula, being careful not to crush them.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and allow them to cool completely in the pans before removing and assembling.

Make the Cake

In a large mixing bowl, beat the butter until smooth using an electric mixer.

Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until desired sweetness and consistency are reached.

Add lemon juice and continue to beat until smooth and creamy.

Make the Icing

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Optional: Top the cake with lemon curd for added flavor.

Serve and enjoy!

Assembly

This lemon raspberry cake is a beautiful, bakery-worthy dessert that’s surprisingly easy to make at home! With moist, fluffy lemon cake, fresh lemon zest, and juice, and a homemade raspberry filling made with frozen raspberries, every bite bursts with flavor. Finished with an irresistible raspberry Swiss meringue buttercream, the cake only gets better with time, making it the perfect make-ahead treat for birthdays, holidays, or any special occasion!

Moist Lemon Cake with Raspberry Swiss Meringue Buttercream

cornstarch

water

cake flour

fine sea salt

unsalted European butter (room temperature)

eggs (room temperature)

heavy cream

vegetable oil

unsalted butter

raspberry jam (from above)

raspberries, lemon slices, freeze dried raspberries, for decorating

Cook the raspberries, sugar, and lemon juice over medium heat until the berries have released their juices and are boiling, mashing occasionally. Then whisk together the cornstarch and water. Stir the slurry into the pot, and cook 1-2 minutes longer, until thickened. Push the filling through a fine mesh strainer to remove the seeds, stir in the vanilla, then reserve 1/2 cup of the filling for the frosting. Set both aside to cool.

For the Raspberry Jam

Preheat the oven to 350°F/180°C. Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Set aside.

In a large mixing bowl, rub the lemon zest into the sugar. Then add the flour, salt, and baking powder, and whisk to combine.

On low speed, mix in the butter until it has a sandy texture.

In a separate bowl, whisk together the eggs, heavy cream, oil, lemon juice, and vanilla extract.

Mix in half of the wet ingredients, until all of the flour has been moistened. Then scrape down the bowl. Mix in the remaining wet ingredients, pulsing at first until it starts to combine, then mixing on low speed until just combined, scraping down the bowl once to ensure everything is well combined. It is naturally a thicker cake batter!

Evenly distribute the cake batter into the prepared cake pans (485 grams in each), using a spatula to smooth and tops. Bake for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack for 20 minutes, then remove them from the pans and allow them to finish cooling on the racks. Be gentle, the cake layers are very delicate!

For the Cake

In a large bowl over a double boiler with simmering water, whisk together the egg whites and sugar. Cook, whisking frequently, until the sugar is dissolved and a thermometer reads 165°F.

Pour the meringue into a stand mixing bowl with the whisk attachment. Whisk on high speed until the meringue cools to roughly 90-95°F, about 10-15 minutes.

Turn the speed down to low and mix in the butter 1-2 tablespoons at a time. When all of the butter is combined, increase the speed to medium-high and beat until it looks light and fluffy. Finally, mix in the reserved raspberry jam and salt.

For the Swiss Meringue Frosting

Trim a thin layer off the tops of each cake layer with a serrated knife to expose the crumb. Place the first layer on your serving board. Spread a thin layer of buttercream on the crumb. Pipe a border of buttercream around the edge of the cake, then fill the center with half of the raspberry jam. Place the next layer on top, and continue with the same steps, placing the last cake layer upside down so that the top of the cake is flat.

Cover the cake in a thin layer of buttercream as a crumb coat, then refrigerate for 20-30 minutes until firm. This can help set the cake so that the filling doesn’t spill out the sides!

Use the rest of the buttercream to cover the sides and top of the cake. Use any remaining frosting to pipe dollops on top of the cake. Garnish with freeze-dried raspberries, fresh raspberries, lemon slices, or lemon zest. Let the cake marinate in the fridge for 4-6 hours or overnight for the best flavor and texture! Let it come to room temperature before serving.

For Assembly

Made this cake for Easter and everyone loved it! Not too sweet, but so fresh and delicious!

Im usually more of a chocolate cake guy, but this may be my new favorite!

https://content.jwplatform.com/videos/qVZjJKdk.mp4

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The most viewed raspberry lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine