Lemon Raspberry Cake

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LEMON RASPBERRY CAKE

Delight in the bright and fruity flavors of this Lemon Raspberry Cake, a delightful dessert that’s perfect for any occasion. Picture layers of moist and tender lemon cake, filled with a luscious raspberry filling and topped with a creamy lemon buttercream frosting. Each bite is a burst of tangy lemon and sweet raspberry goodness, creating a harmonious balance of flavors that’s sure to tantalize your taste buds

SERVINGS: 10 -12 SERVINGS
TOTAL TIME: 4 HOURS 35 MINUTES
PREP TIME: 4 HOURS
COOK TIME: 35 MINUTES

INGREDIENTS

CAKE

  • 9 oz. (approx. 1 ½ cups) raspberries + 1 Tbsp flour
  • 4 large eggs, room temperature
  • 1/3 cup milk (anything but nonfat) room temperature
  • 2 Tbsps lemon juice, room temperature
  • 1 Tbsp lemon zest
  • 2 tsp vanilla extract
  • 2 cups cake flour (see DIY in Notes)
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 16 Tbsps unsalted butter cut into 16 pieces, room temperature

RASPBERRY JAM FILLING

  • 16 ounces ripe fresh/frozen raspberries thawed raspberries
  • 2/3 cup granulated sugar
  • 2 1/2 Tbsps cornstarch
  • 2 1/2 Tbsps lemon juice

LEMON CREAM CHEESE FROSTING

  • 16 oz. full-fat brick style cream cheese, room temperature (do not microwave)
  • 1 cup (2 sticks) unsalted butter, room temperature (do not microwave)
  • 2 Tbsps lemon juice
  • 1-2 Tbsps fresh lemon zest (depending on how tangy you like it)
  • 1 tsp vanilla extract
  • 1/8 tsp salt, plus more to taste
  • 6 cups powdered sugar

INSTRUCTIONS

RASPBERRY JAM FILLING

  1. If you’re in a rush to assemble the cake, make the raspberry filling first so it has time to chill. Otherwise, you can make it while the cake is baking to multitask.
  2. Puree raspberries: Start by adding 16 ounces of raspberries to a food processor and pureeing them. Next, place a fine mesh sieve over a medium saucepan and pour the raspberry puree into the sieve to discard the seeds. Use the back of a spoon or spatula to press down on the puree, ensuring only seeds remain in the sieve. Take care to wipe the back of your sieve to extract all of the puree.
  3. Thicken: Whisk together cornstarch, sugar, and lemon juice in the saucepan with the raspberry puree until the cornstarch is mostly dissolved. Bring the mixture to a simmer over medium-high heat, stirring constantly. Then, reduce the heat to medium (or medium-low if your stove runs hot) and continue to cook and stir continuously until the puree is thickened. It should be thick but spreadable to prevent the cake layers from sliding around.
  4. Chill: Refrigerate the raspberry filling until it’s completely chilled. It will thicken more as it chills, ensuring a perfect consistency for your cake.

CAKE

  1. Preheat your oven to 350 degrees F. Line the bottom of two 8-inch round cake pans with parchment paper or silicone mats. Then, spray them with nonstick cooking spray WITH flour, or butter and flour the pans.
  2. Coat raspberries: In a medium bowl, toss 9 oz. raspberries with 1 Tbsp flour. Set aside.
  3. Mix wet ingredients: Whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract in a 3-cup (or larger) liquid measuring cup. Set aside.
  4. Mix dry ingredients: In a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, baking powder, and salt on the lowest speed until combined, about 20 seconds.
  5. Add butter: With the mixer still running on the lowest speed, add one piece of butter at a time and continue to beat until all the butter is added. Increase the speed to medium and continue beating until the mixture resembles coarse meal, with butter bits no larger than small peas.
  6. Add wet ingredients: With the mixer running on low, add approximately half of the egg mixture to the flour mixture. Increase the speed to medium-high and beat until light and fluffy, about 60 seconds. Reduce the speed to medium-low and add the remaining egg mixture, beating until incorporated, about 30 seconds. (The batter may look slightly curdled – do not overmix.)
  7. Add raspberries: Gently stir in the coated raspberries until evenly combined. Be careful not to overmix.
  8. Bake: Divide the batter evenly between the prepared cake pans (you can use a kitchen scale for accuracy), then smooth the tops with a spatula. Tap the pans gently on the counter a few times to remove any air bubbles. Bake at 350 degrees F for 27-32 minutes, or until a toothpick inserted in the center of the cakes comes out with just a few crumbs.
  9. Cool: Allow the cakes to cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to wire racks to cool completely.
  10. Optional freezing: If time allows, after cooling, you can freeze the cakes for 30-60 minutes to make them easier to slice in half later. Alternatively, if you’re making the cakes ahead of time, tightly wrap the cooled cakes in plastic wrap at this point and refrigerate until you’re ready to slice and frost them.

FROSTING

  1. Mix the ingredients: With a stand mixer and paddle attachment, blend the cream cheese and butter at medium speed until they’re super creamy. Then, mix in the lemon juice, lemon zest, vanilla extract, and salt until it’s all smooth.
  2. Add powdered sugar: Gradually beat in the powdered sugar, then continue to beat at medium-high speed until the frosting is smooth and fluffy.
  3. Adjust consistency: If the frosting is too runny, refrigerate it until it sets a bit more. Alternatively, you can add additional powdered sugar until it reaches your desired consistency. Remember to taste and add pinches of salt if needed to balance the sweetness. If the frosting is too thick, you can thin it out with milk, adding 1 tablespoon at a time until it reaches the desired consistency.

ASSEMBLE

  1. Prepare stand: Place four strips of parchment paper around the edges of a plate or cake stand to create a square with an open space in the middle. This helps keep the cake stand clean.
  2. Slice cakes: Use a long-serrated knife or cake leveler to cut the cakes in half horizontally, creating 4 even layers. Place one cake layer, cut side up, on the prepared serving plate or cake stand.
  3. First Cake: Put some frosting into a piping bag or Ziploc bag. Squeeze out a ring of frosting just inside the top edge of the cake. Spread about a third of the chilled raspberry jam to the edges of the piped frosting. If the jam is too thick, you can microwave it for a few seconds. Then, spread around ¾ cup of frosting evenly to the edges of the cake.
  4. Second Cake: Top with the second leveled cake, placing the top side down. Repeat the procedure with piping, raspberry filling, and frosting.
  5. Third and Fourth Cake: Top with the third cake and repeat the procedure with piping, raspberry filling, and frosting. Add the final cake layer, placing the most even side up (usually, you add the top side down, but the raspberries can make it uneven).
  6. Optional freezing: If time allows, place the cake in the freezer for 15-30 minutes to chill and harden the frosting a bit. This prevents the top layer from sliding around as you apply the crumb coat. Alternatively, cover the cake with plastic wrap and refrigerate until you’re ready to continue.

FROST CAKE

  1. Crumb coat: Separate about ¾ cup frosting to use as the “crumb coat.” Frost the cake starting with the top and working down until the cake is evenly, thinly frosted. Freeze the cake for 15-30 minutes or until the crumb layer has set.
  2. Frost cake: Frost the outside of the cake however you like with the remaining frosting. Take off the parchment paper and then pipe a ring of frosting around the bottom of the cake. If you like, you can decorate it with raspberries.

CHILL THEN SLICE

  1. Chill: Freeze the cake for 25-30 minutes to firm up before slicing. If you’re not serving it immediately, refrigerate it for at least 45 minutes before slicing.
    Serve at room temperature: After slicing, allow the cake to come to room temperature before serving. This ensures that the frosting and filling are at their best consistency and flavor. Enjoy your delicious Lemon Raspberry Cake!

STORE

  1. Once the cake is frosted, cover it with an inverted bowl or a cake cover and refrigerate it. When you’re ready to serve, slice the cake while it’s still chilled, but make sure to bring it to room temperature before serving to allow the flavors to fully develop and the frosting to soften slightly. Enjoy your cake!

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Transport yourself to a realm of citrusy bliss with our Lemon Raspberry Cake. Imagine layers of moist lemon-infused sponge cake, delicately balanced with tart raspberry filling. Each slice offers a symphony of flavors, where zesty lemon meets the vibrant sweetness of raspberries. The cake is elegantly adorned with a creamy lemon frosting, beautifully finished with fresh raspberries on top. Whether you're celebrating a special occasion or simply craving a burst of refreshing flavors, this Lemon Raspberry Cake is a perfect harmony of tangy and sweet indulgence