Introduction & Inspiration
This Lemon Raspberry Cake is a vibrant and flavorful celebration in every slice! I love the combination of the bright, tangy lemon cake, the sweet raspberry jam filling, and the luscious raspberry frosting. It is a perfect dessert.
The inspiration for this recipe came from a desire to create a cake that was both beautiful and delicious. I wanted something that would be perfect for a special occasion. But also approachable enough for a weekend baking project.
I’m a big fan of pairing lemon and raspberry, as their flavors complement each other perfectly. The tartness of the lemon balances the sweetness of the raspberries. Creating a harmonious and refreshing combination.
This cake is a showstopper, with its layers of moist lemon cake, vibrant raspberry filling, and fluffy pink frosting. It’s a guaranteed crowd-pleaser. It’s also surprisingly straightforward to make.
Nostalgic Appeal (with a Fruity, Elegant Twist)
Layer cakes often evoke a sense of nostalgia and celebration. They remind me of birthdays, holidays, and special gatherings with loved ones. There is a sense of occasion.
This Lemon Raspberry Cake takes that classic dessert format. And adds a fruity, elegant twist with the combination of lemon and raspberry. It’s a way to enjoy the comfort of a layer cake.
There’s something inherently satisfying about the layers of moist cake, sweet filling, and creamy frosting. It’s a symphony of textures and flavors that’s both comforting and exciting.
It’s the kind of cake that’s perfect for sharing with friends and family. Or for savoring a slice all to yourself with a cup of tea or coffee. A moment of delight.
Homemade Focus (and the Joy of Layer Cakes)
I’m a passionate advocate for homemade baked goods, and this Lemon Raspberry Cake is a testament to the magic of baking from scratch. Making your own cake allows you to control the ingredients, the flavors, and the overall quality. It’s a labor of love.
While store-bought cakes can be convenient, they often lack the fresh, vibrant flavors and the tender, moist texture of a homemade cake. When you bake from scratch, you can use high-quality ingredients.
This recipe is a bit more involved than a simple one-bowl cake. But the extra effort is well worth it. The result is a truly special and impressive dessert.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. The steps are clearly outlined. And the rewards are immense.
Flavor Goal
The flavor goal of this Lemon Raspberry Cake is to achieve a harmonious balance of bright, tangy lemon and sweet, vibrant raspberry. With a moist, tender cake and a luscious, creamy frosting.
The cake itself is infused with lemon zest and fresh lemon juice. Providing a bright, citrusy flavor that’s both refreshing and satisfying. The buttermilk adds a subtle tang.
The raspberry jam filling adds a concentrated burst of sweet-tart raspberry flavor. The raspberry frosting, made with butter, jam, lemon juice, vanilla, and powdered sugar. Is smooth and creamy.
The overall effect is a cake that’s both elegant and incredibly delicious. With layers of flavor that complement each other perfectly. It’s a celebration of fresh, fruity flavors.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
Baking spray with flour (or butter and flour) is used to grease the cake pans and prevent sticking. All-purpose flour forms the base of the cake.
Baking powder and baking soda are leavening agents that help the cake rise. Kosher salt enhances the flavors of the other ingredients.
Granulated sugar adds sweetness. Salted butter, melted and cooled slightly, provides richness and moisture.
Vegetable oil also contributes to the cake’s moistness. Lemon zest and fresh lemon juice provide the signature bright, citrusy flavor.
Large eggs, at room temperature, add structure and richness. Buttermilk, at room temperature, adds a subtle tang and helps to create a tender crumb. Vanilla extract enhances the overall flavor.
For the Jam Filling:
Cornstarch is used to thicken the jam. Seedless raspberry jam provides the sweet and tart raspberry flavor.
For the Raspberry Frosting:
Salted butter, at room temperature, forms the base of the frosting. Seedless raspberry jam adds flavor and color.
Fresh lemon juice adds a touch of tanginess. Vanilla extract enhances the flavor.
Powdered sugar provides sweetness and structure to the frosting. Optional fresh raspberries are used for decoration.
Essential Equipment
You’ll need a few key pieces of equipment:
Two 8-inch round cake pans.
Parchment paper.
Medium and large bowls: For mixing.
A whisk.
A stand mixer (or hand mixer) for making the frosting.
A small saucepan: For heating jam.
A rubber spatula.
An offset spatula (or a knife) for frosting the cake.
A cake plate or stand for serving.
That’s it! The equipment list is relatively straightforward. The key is to have two good-quality 8-inch round cake pans.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the cake:
- Baking spray with flour, for the pans (optional)
- 2 ½ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- 1 ¾ cups granulated sugar
- 8 Tbsp. (1 stick) salted butter, melted and cooled slightly
- ½ cup vegetable oil
- 2 Tbsp. lemon zest plus â…“ c. fresh lemon juice (from 2 to 3 lemons)
- 3 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- 2 tsp. vanilla extract
For the jam filling:
- 1 Tbsp. cornstarch
- ¾ cup seedless raspberry jam
For the raspberry frosting:
- 1 cup (2 sticks) salted butter, at room temperature
- â…“ cup seedless raspberry jam
- 1 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 5 cups powdered sugar
- 1 (6-oz.) container raspberries (optional)
These are the measurements as per the recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a stunning Lemon Raspberry Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Cake Pans:
Preheat the oven to 350°F (175°C).
Spray two 8-inch round cake pans with baking spray with flour. (Alternatively, butter and flour the pans.)
Line the bottoms of the pans with circles of parchment paper.
Spray (or butter) the parchment paper as well.
2. Combine Dry Ingredients (Cake):
In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
3. Combine Wet Ingredients (Cake):
In a large bowl, whisk together the granulated sugar, melted butter, vegetable oil, and lemon zest until combined.
Whisk in the eggs, one at a time, until lightened in color, about 1 minute.
Whisk in the buttermilk, lemon juice, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
Add the flour mixture to the wet ingredients in 3 parts.
Whisking to combine after each addition. Be careful not to overmix.
5. Bake the Cake:
Evenly divide the batter between the prepared cake pans.
Tap the pans a few times on a kitchen towel on your countertop to level the surface and remove any large air bubbles.
Bake until a toothpick inserted in the center comes out with only a few moist crumbs, 30 to 35 minutes.
6. Cool the Cake:
Transfer the cake pans to a cooling rack.
Let the cakes cool in the pans for 10 minutes.
Then, carefully turn the cakes out onto a cooling rack to cool completely, about 1 ½ hours.
7. Make the Jam Filling:
While the cake is cooling, make the jam filling.
In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth.
In a small saucepan, heat the raspberry jam over medium heat until pourable and smooth, about 1 minute.
Remove the jam from the heat. Whisk in the cornstarch mixture.
Return the saucepan to medium heat. Bring the mixture to a boil.
Boil, stirring constantly, until no longer cloudy with cornstarch and a rubber spatula dragged through the mixture reveals the bottom of the pan for a few seconds before the jam flows back together, 2 to 3 minutes. This means the jam is thickened.
Transfer the thickened jam mixture to a bowl and let it cool completely.
8. Make the Raspberry Frosting:
To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the softened butter.
Beat on medium speed until smooth, about 1 minute.
Scrape down the bottom and sides of the bowl.
Add the raspberry jam, lemon juice, and vanilla extract. Beat on low speed until just combined, about 30 seconds. The mixture might appear broken (separated) at this point, but that’s okay.
Increase the speed to medium and beat until the butter and jam are no longer separated, 1 to 2 minutes.
Gradually add the powdered sugar. Beat on low speed until combined.
Scrape the bottom and sides of the bowl.
Increase the speed to medium and beat until the frosting is smooth and fluffy, 3 to 4 minutes.
9. Assemble the Cake (Crumb Coat):
Once the cake layers are completely cool, place one cake layer on a cake plate or serving stand.
Spread about ½ cup of the raspberry frosting over the top of the cake layer. This will be a thin “crumb coat” to seal in any loose crumbs and prevent them from getting into the final frosting.
Spoon about ½ cup of the frosting into a zip-top bag. Cut a ¾-inch opening in one corner of the bag. (Alternatively, use a pastry bag fitted with a ¾-inch tip.)
Pipe a thick border of frosting around the edge of the frosted cake layer. This will create a barrier to prevent the jam filling from leaking out the sides of the cake.
10. Add the Jam Filling:
Stir the cooled jam filling to loosen it up, if needed.
Spread the jam filling on top of the cake within the frosting border. Leaving about ½ inch of space between the filling and the border.
11. Add the Second Cake Layer:
Carefully top with the second cake layer.
12. Frost the Cake (Final Coat): Spread about 1 cup of the frosting in a thin layer over the top and sides of the cake. This is another crumb coat.
Chill the cake, uncovered, in the refrigerator for 30 minutes or in the freezer for 10 minutes to set the frosting and the filling. This will help to create a smooth, even finish.
Use the remaining frosting to frost the top and sides of the cake.
13. Decorate and Serve:
Decorate the cake with fresh raspberries, if desired, or serve them on the side.
Slice and serve. Enjoy!
Troubleshooting
Here are a few potential issues:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, make sure you’re using the correct amount of wet ingredients, such as butter, oil, eggs, and buttermilk.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Also, make sure your baking powder and baking soda are fresh.
Problem: The jam filling is too runny.
Solution: Make sure you’re cooking the jam filling long enough to thicken it properly. The cornstarch needs to be cooked to activate its thickening properties.
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up. You can also add a bit more powdered sugar, a little at a time, until it reaches your desired consistency.
Problem: The frosting is grainy. Solution: Ensure the butter is a room temperature.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense lemon flavor, add the zest of another lemon to the cake batter.
Tip: If you don’t have buttermilk, you can make a substitute by adding ¾ tablespoon of white vinegar or lemon juice to ¾ cup of milk and letting it sit for 5 minutes.
Tip: To make sure your cake layers are even, use a kitchen scale to weigh the batter before dividing it between the pans.
Variation: Use different types of jam for the filling and frosting, such as strawberry, blueberry, or apricot.
Variation: Add a layer of fresh berries between the cake layers.
Variation: Decorate the cake with lemon slices, edible flowers, or other decorative elements.
Variation: Instead of a layer cake, bake the batter in a 9×13-inch pan and frost it as a sheet cake.
Variation: Add some lemon curd to the layers.
Serving and Pairing Suggestions
This Lemon Raspberry Cake is a stunning and delicious dessert:
Serving Suggestions:
Serve the cake at room temperature or slightly chilled.
Serve it as a dessert for a special occasion, such as a birthday, anniversary, or holiday gathering.
It’s also perfect for a spring or summer brunch or afternoon tea.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of tea (such as Earl Grey or lemon tea).
A glass of iced tea.
A glass of lemonade.
A sparkling wine, such as Prosecco or Champagne.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 450-550
- Protein: 4-6 grams
- Fat: 25-35 grams (mostly from the butter, oil, and eggs)
- Carbohydrates: 50-60 grams
- Fiber: 1-2 grams
This is a general estimate. This Lemon Raspberry Cake is a rich and decadent dessert. Due to the butter, oil, sugar, and frosting.
It does provide some fiber and vitamins from the raspberries and lemon. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter and frosting.
Print
Lemon Raspberry Cake
Description
This Lemon Raspberry Cake is a vibrant and flavorful celebration in every slice! I love the combination of the bright, tangy lemon cake, the sweet raspberry jam filling, and the luscious raspberry frosting. It is a perfect dessert
Ingredients
For the cake:
- Baking spray with flour, for the pans (optional)
- 2 ½ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- 1 ¾ cups granulated sugar
- 8 Tbsp. (1 stick) salted butter, melted and cooled slightly
- ½ cup vegetable oil
- 2 Tbsp. lemon zest plus â…“ c. fresh lemon juice (from 2 to 3 lemons)
- 3 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- 2 tsp. vanilla extract
For the jam filling:
- 1 Tbsp. cornstarch
- ¾ cup seedless raspberry jam
For the raspberry frosting:
- 1 cup (2 sticks) salted butter, at room temperature
- â…“ cup seedless raspberry jam
- 1 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 5 cups powdered sugar
- 1 (6-oz.) container raspberries (optional)
Instructions
1. Prepare the Cake Pans:
Preheat the oven to 350°F (175°C).
Spray two 8-inch round cake pans with baking spray with flour. (Alternatively, butter and flour the pans.)
Line the bottoms of the pans with circles of parchment paper.
Spray (or butter) the parchment paper as well.
2. Combine Dry Ingredients (Cake):
In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
3. Combine Wet Ingredients (Cake):
In a large bowl, whisk together the granulated sugar, melted butter, vegetable oil, and lemon zest until combined.
Whisk in the eggs, one at a time, until lightened in color, about 1 minute.
Whisk in the buttermilk, lemon juice, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
Add the flour mixture to the wet ingredients in 3 parts.
Whisking to combine after each addition. Be careful not to overmix.
5. Bake the Cake:
Evenly divide the batter between the prepared cake pans.
Tap the pans a few times on a kitchen towel on your countertop to level the surface and remove any large air bubbles.
Bake until a toothpick inserted in the center comes out with only a few moist crumbs, 30 to 35 minutes.
6. Cool the Cake:
Transfer the cake pans to a cooling rack.
Let the cakes cool in the pans for 10 minutes.
Then, carefully turn the cakes out onto a cooling rack to cool completely, about 1 ½ hours.
7. Make the Jam Filling:
While the cake is cooling, make the jam filling.
In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth.
In a small saucepan, heat the raspberry jam over medium heat until pourable and smooth, about 1 minute.
Remove the jam from the heat. Whisk in the cornstarch mixture.
Return the saucepan to medium heat. Bring the mixture to a boil.
Boil, stirring constantly, until no longer cloudy with cornstarch and a rubber spatula dragged through the mixture reveals the bottom of the pan for a few seconds before the jam flows back together, 2 to 3 minutes. This means the jam is thickened.
Transfer the thickened jam mixture to a bowl and let it cool completely.
8. Make the Raspberry Frosting:
To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the softened butter.
Beat on medium speed until smooth, about 1 minute.
Scrape down the bottom and sides of the bowl.
Add the raspberry jam, lemon juice, and vanilla extract. Beat on low speed until just combined, about 30 seconds. The mixture might appear broken (separated) at this point, but that’s okay.
Increase the speed to medium and beat until the butter and jam are no longer separated, 1 to 2 minutes.
Gradually add the powdered sugar. Beat on low speed until combined.
Scrape the bottom and sides of the bowl.
Increase the speed to medium and beat until the frosting is smooth and fluffy, 3 to 4 minutes.
9. Assemble the Cake (Crumb Coat):
Once the cake layers are completely cool, place one cake layer on a cake plate or serving stand.
Spread about ½ cup of the raspberry frosting over the top of the cake layer. This will be a thin “crumb coat” to seal in any loose crumbs and prevent them from getting into the final frosting.
Spoon about ½ cup of the frosting into a zip-top bag. Cut a ¾-inch opening in one corner of the bag. (Alternatively, use a pastry bag fitted with a ¾-inch tip.)
Pipe a thick border of frosting around the edge of the frosted cake layer. This will create a barrier to prevent the jam filling from leaking out the sides of the cake.
10. Add the Jam Filling:
Stir the cooled jam filling to loosen it up, if needed.
Spread the jam filling on top of the cake within the frosting border. Leaving about ½ inch of space between the filling and the border.
11. Add the Second Cake Layer:
Carefully top with the second cake layer.
12. Frost the Cake (Final Coat): Spread about 1 cup of the frosting in a thin layer over the top and sides of the cake. This is another crumb coat.
Chill the cake, uncovered, in the refrigerator for 30 minutes or in the freezer for 10 minutes to set the frosting and the filling. This will help to create a smooth, even finish.
Use the remaining frosting to frost the top and sides of the cake.
13. Decorate and Serve:
Decorate the cake with fresh raspberries, if desired, or serve them on the side.
Slice and serve. Enjoy!
Recipe Summary and Q&A
Let’s recap this Lemon Raspberry Cake journey! Summary below:
Summary: This Lemon Raspberry Cake is a layered cake made with moist lemon cake, a sweet-tart raspberry jam filling, and a luscious raspberry frosting. It’s a beautiful and delicious dessert that’s perfect for any special occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the jam filling and frosting ahead of time and store them in the refrigerator. Assemble the cake no more than 24 hours before serving.
Q: Can I freeze the assembled cake?
A: While you can freeze the cake layers, I don’t recommend freezing the fully assembled cake, as the texture of the frosting and filling may change upon thawing.
Q: I don’t have 8-inch cake pans. Can I use a different size?
A: Yes, you can use a 9×13-inch pan or other size round cake pans, but you’ll need to adjust the baking time accordingly.
Q: I am allergic to raspberries. Can I change the fruit?
A: Yes, you can.
Q: Can I make cupcakes instead? A: Yes, you can, adjust the cooking time accordingly