Content Summary
Cheers to lemon raspberry cake—a colorful twist on classic dessert favorites that's sure to be a hit with the crowd! With its delicious flavor combination and easy-to-follow instructions, this cake is perfect for any occasion. Gather your ingredients and make it tonight and see what all the fuss is about! Read on!
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Lemon Raspberry Cake Recipe
The Raspberry Lemon Filling:
- 16 ounces (454 grams) of fresh or frozen raspberries
- 5 ounces (142 grams) of fine-granulated sugar
- 1 tablespoon of freshly grated lemon zest
- 1 tablespoon of freshly squeezed lemon juice
- 1/2 cup (4 ounces/ 120 ml) of water
- 1 tablespoon of cornstarch
Raspberry Lemon Cake:
- 13 ounces (370 grams) of cake flour
- 12 ounces (340 grams) of fine-granulated sugar
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 8 ounces (228 grams) of unsalted butter, at room temperature and cut into cubes
- 8 ounces (237 ml) of buttermilk or regular milk with 1 tablespoon of white vinegar
- 3 ounces (6 tablespoons) of vegetable oil
- 3 large eggs, beaten until homogeneous
- 2 tablespoons of freshly grated lemon zest
- 2 tablespoons of freshly squeezed lemon juice
- 2 teaspoons of natural lemon extract
- 2 tablespoons of all-purpose flour, for dusting the fresh raspberries
- 12 ounces (340 grams) of raspberries
The Cream:
- 4 ounces (113 grams) of egg whites, at room temperature
- 16 ounces (454 grams) of unsalted butter, also at room temperature
- 16 ounces (454 grams) of sifted powdered sugar, for sweetness and texture
- 1 teaspoon (5 ml) of lemon extract, for a subtle citrus note in the finished product
- 2 teaspoons (10 ml) of salt, to help bring out all the flavors in the recipe
- 4 ounces (113 grams) of raspberry puree, for a bright and tart flavor contrast with the sweetness
How To Make The Layered Lemon Raspberry Cake
- Preheat oven to 350°F (177ºC).
- Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- To prepare the raspberry lemon filling, combine raspberries, sugar, zest and juice in a saucepan over low heat.
- Stir until combined and cook for 8 minutes or until the raspberries have softened. Add water and cornstarch and stir until combined.
- Simmer for 4 minutes or until thickened. Set aside to cool completely before using.
- To make the cake, in a stand mixer, sift together cake flour, sugar, salt, baking powder, and baking soda.
- Add butter cubes to the flour mixture and beat with an electric mixer on low speed until crumbly.
- In a medium bowl, combine buttermilk or regular milk with white vinegar and oil.
- Add eggs to the mixture and beat until homogeneous. Add lemon zest, juice, and extract to the egg mixture and stir until combined.
- Slowly add wet ingredients to dry ingredients while beating on low speed.
- Increase mixer speed to medium and beat until ingredients are completely incorporated.
- Fold in 12 ounces of raspberries that have been lightly dusted with 2 tablespoons of all-purpose flour.
- Spread batter evenly into the prepared pan (see 1.) and bake for 25 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- To make the cream, combine egg whites and butter in a stand mixer. Beat on medium speed until light and fluffy.
- Gradually add powdered sugar and continue beating for about 10 minutes or until combined.
- Add lemon extract, salt, and raspberry puree to the mixture and beat for an additional 5 minutes or until light and fluffy.
- Assemble cake by layers: a bottom layer of cake, raspberry lemon filling, cream, another layer of cake, and top off with cream.
- Dust the top of the cake with powdered sugar before serving. Enjoy!
There you have it - an easy yet scrumptious dessert that won't take up too much time out of your busy day but will satisfy any sweet tooth cravings you may have had throughout the day!
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Why Is My Lemon Cake Not Fluffy?
If your lemon cake is not fluffy, it could be because the batter was over-mixed. Over-mixing can cause the gluten in the flour to become overdeveloped and create a dense texture. To prevent this from happening, mix the ingredients until just combined.
Also, make sure you are using room-temperature ingredients and that you are measuring everything accurately. Lastly, ensure that you are baking at the correct temperature and for the recommended amount of time.
Tips & Tricks
- For an extra zing, add 1 teaspoon of grated ginger to the cake batter.
- To make the cream even fluffier, chill it in the refrigerator for an hour before using it.
- If desired, you can also pipe extra decorative swirls of cream on top of the cake.
- For an added crunch, garnish with some chopped toasted almonds or hazelnuts.
- If you don't have fresh raspberries on hand, frozen ones will work just as well. However, make sure they are thawed and drained before using them in the recipe.
- You can use store-bought jam for cake filling if you can't make it. However, you may want to consider adding some fresh or frozen raspberries to give them a more homemade flavor.
This lemon raspberry cake is a perfect mix of sweet and tart flavors. With a soft, moist cake and a creamy lemon raspberry filling, each bite will be an absolute delight.
Need a stand mixer to assist you with preparing the cake? Check out the blog post below. We have reviewed and picked out the 5 best affordable stand mixers, ready for you to shop without spending hours researching.
So grab those ingredients from your kitchen cupboards and the grocery store, and get ready for a tasty treat with this cake. Enjoy!
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