Name: Lemon Raspberry Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups granulated sugar; Zest of 2 lemons; 2 ¼ cups cake flour (divided); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ¼ cup fresh lemon juice; 1 teaspoon vanilla extract; ½ cup vegetable oil; 4 egg whites; 1 ½ cups fresh or frozen raspberries; ½ cup raspberry jam; 1 tablespoon lemon zest (for the raspberries); 1 cup unsalted butter, room temperature; 4 cups powdered sugar; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 3-5 tablespoons heavy whipping cream

Introduction

This Lemon Raspberry Cake is a bright and refreshing dessert perfect for any occasion. Moist layers of lemon-flavored cake are studded with fresh raspberries and filled with sweet raspberry jam, then topped with a zesty lemon buttercream frosting. It’s a delightful balance of tart and sweet that’s sure to impress.

A two-layer cake with white frosting on the outside sits on a white cake stand against a white marbled surface. The cake has a slightly textured look on the sides, with some crumbs visible under the frosting. Between the layers, there is a visible spread of red berry filling mixed with small bits of berries, adding a pop of color and texture. On top of the cake, whole raspberries and small pink flowers decorate the surface. A slice is lifted above the cake with a knife, showing the inside layers clearly: two soft white cake layers with embedded berries and a middle layer of creamy white frosting mixed with the bright red berry filling. More raspberries and a lemon half are scattered around the base on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups granulated sugar

Zest of 2 lemons

2 ¼ cups cake flour (divided)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

¼ cup fresh lemon juice

1 teaspoon vanilla extract

½ cup vegetable oil

4 egg whites

1 ½ cups fresh or frozen raspberries

½ cup raspberry jam

1 tablespoon lemon zest (for filling and frosting)

1 cup unsalted butter (room temperature)

4 cups powdered sugar

1 teaspoon vanilla extract

3-5 tablespoons heavy whipping cream

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans and set aside.

Step 2: In a small bowl, combine the granulated sugar with the lemon zest until fragrant.

Step 3: In a large bowl, whisk together the lemon sugar, 2 cups of cake flour, baking powder, baking soda, and salt.

Step 4: Add the buttermilk, lemon juice, vanilla extract, and vegetable oil to the dry ingredients. Beat with a stand mixer or hand mixer until fully combined.

Step 5: In another bowl, whip the egg whites until medium stiff peaks form. Fold one-third of the egg whites into the cake batter to loosen it, then gently fold in the remaining egg whites until a few streaks remain.

Step 6: Toss the raspberries with the remaining ¼ cup of flour to prevent sinking. Fold them carefully into the cake batter.

Step 7: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when pressed. Allow to cool completely.

Step 8: For the frosting, beat the softened butter in a mixer bowl with a paddle attachment for about 3 minutes until pale yellow.

Step 9: Gradually add the powdered sugar and mix on low until combined. Add the lemon zest, vanilla extract, and 3 tablespoons of heavy cream. Beat on medium-high speed for 3 minutes until light and fluffy. Add more cream 1 tablespoon at a time if a softer frosting is desired, but keep it stiff enough to pipe.

Step 10: Place one cake layer topside down on your serving plate. Pipe a dam around the edge to contain the filling, then spread the raspberry jam inside the well.

Step 11: Place the second cake layer on top, topside down. Pipe frosting all over the outside and top of the cake, smoothing with an offset spatula.

Step 12: Decorate the cake with fresh raspberries and lemon slices as desired.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the frosting.

If using frozen raspberries, do not thaw before adding to the batter to prevent color bleeding.

Substitute buttermilk with plain yogurt diluted with a little milk if needed.

Ensure egg whites are whipped to medium stiffness for a light, airy cake texture.

FAQs

Can I use fresh lemon juice instead of bottled?

Yes! Fresh lemon juice is preferred for the best bright and natural flavor in both the cake and the frosting.

How do I prevent the raspberries from sinking to the bottom?

Tossing the raspberries with flour before folding them into the batter helps suspend them evenly throughout the cake layers.

Dessert

Lemon Raspberry Cake Recipe