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Lemon Raspberry Cake Recipe

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★★★★★

4.7 from 80 reviews

This Lemon Raspberry Cake is a bright, flavorful dessert featuring layers of tender lemon-infused cake filled with a sweet raspberry jam and covered in a luscious lemon buttercream frosting. Fresh raspberries add natural sweetness and texture, while the zesty lemon zest and juice provide a refreshing citrus kick. Perfect for spring, summer celebrations, or any occasion that calls for a light and delightful cake.

Ingredients

Scale

Cake

  • 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)

Frosting

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3–5 tablespoons heavy whipping cream

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and set them aside to be ready for the batter.
  2. Make lemon sugar: In a small bowl, combine the granulated sugar with the zest of 2 lemons. Rub together until fragrant, this will infuse the sugar with bright lemon flavor.
  3. Mix dry ingredients: In a large bowl, whisk together the lemon sugar, 2 cups of cake flour, baking powder, baking soda, and salt until well combined.
  4. Add wet ingredients: To the same bowl, add the buttermilk, fresh lemon juice, vanilla extract, and vegetable oil. Use a stand mixer with a paddle attachment or a hand mixer to beat the mixture until fully combined.
  5. Whip egg whites: In a separate clean bowl, whip the egg whites to medium stiff peaks. This means they should hold form but still be slightly soft at the tips.
  6. Fold egg whites into batter: Fold one-third of the whipped egg whites gently into the cake batter to loosen it. Then fold in the remaining whites carefully until only a few streaks remain, maintaining the airy texture.
  7. Prepare raspberries: Toss the fresh or frozen raspberries with the remaining ¼ cup of cake flour. This helps keep them from sinking in the batter.
  8. Fold raspberries: Gently fold the floured raspberries into the cake batter, mixing just until combined to avoid crushing the berries.
  9. Bake the cakes: Divide the batter evenly between the two prepared pans. Bake in the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Allow them to cool completely before frosting.
  10. Prepare frosting: Place the room temperature unsalted butter in a mixer bowl and beat with the paddle attachment on medium speed for about 3 minutes until pale yellow and creamy.
  11. Add powdered sugar: Gradually add the powdered sugar while mixing on low speed until fully incorporated.
  12. Add flavorings and cream: Mix in the lemon zest, vanilla extract, and start with 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes until the frosting is light and fluffy. Scrape the bowl as needed.
  13. Adjust frosting consistency: Add more heavy cream 1 tablespoon at a time if a softer frosting is preferred, but keep it stiff enough to hold medium-stiff peaks for easy piping and spreading.
  14. Assemble the cake: Place one cake round on a plate or cake stand with the top side down.
  15. Pipe frosting dam: Using a piping bag fitted with a large round or star tip, pipe a dam around the edge of the cake to contain the filling.
  16. Add raspberry jam filling: Spoon raspberry jam into the well inside the piped frosting dam, spreading evenly.
  17. Add top layer: Place the second cake round on top of the first, top side down.
  18. Frost the cake: Pipe frosting over the entire outside and top of the cake. Smooth with an offset spatula for a clean finish.
  19. Garnish: Decorate the top with fresh raspberries and slices of fresh lemon for a beautiful presentation.

Notes

  • Use cake flour for a lighter, more tender crumb.
  • Whipping the egg whites separately adds extra air for a fluffy cake.
  • Tossing berries in flour prevents them from sinking during baking.
  • Room temperature butter makes for smooth, creamy frosting.
  • Add heavy cream gradually to achieve desired frosting consistency.
  • This cake can be made a day ahead and refrigerated, just bring to room temperature before serving.
  • For extra lemon flavor, add additional lemon zest to the frosting.

Keywords: lemon cake, raspberry cake, lemon raspberry cake, lemon buttercream, summer desserts, berry cake, homemade cake

Find it online: https://kitchenbyclara.com/lemon-raspberry-cake-recipe/