Of course! The combination of tart lemon and sweet, slightly earthy raspberry is a match made in heaven. This Raspberry Lemon Cake is a stunning and delicious dessert that’s perfect for any occasion.
I’ll give you a classic layer cake recipe, along with tips for success and a simpler variation.
Classic Raspberry Lemon Layer Cake
This recipe features moist lemon cake layers, a vibrant raspberry filling, and a creamy lemon cream cheese frosting.
Yields: One 8-inch, 3-layer cake
Prep time: 45 minutes
Bake time: 25-30 minutes
Cooling time: 2 hours
Ingredients
For the Lemon Cake:
· 2 ½ cups (315g) all-purpose flour
· 2 ½ tsp baking powder
· ½ tsp baking soda
· 1 tsp salt
· ½ cup (120ml) unsalted butter, softened
· ½ cup (120ml) vegetable oil
· 1 ¾ cups (350g) granulated sugar
· 4 large eggs, at room temperature
· 2 tsp vanilla extract
· ¼ cup (60ml) lemon juice (from 2-3 lemons)
· 1 tbsp lemon zest
· 1 cup (240ml) buttermilk, at room temperature
For the Raspberry Filling:
· 12 oz (340g) fresh or frozen raspberries
· ¼ cup (50g) granulated sugar
· 2 tbsp lemon juice
· 2 tbsp cornstarch mixed with 2 tbsp water
For the Lemon Cream Cheese Frosting:
· 1 cup (230g) unsalted butter, softened
· 8 oz (225g) full-fat cream cheese, softened
· 4 cups (480g) powdered sugar, sifted
· 2 tbsp lemon juice
· 1 tsp lemon zest
· 1 tsp vanilla extract
· Pinch of salt
For Garnish:
· Fresh raspberries
· Lemon slices or zest
Instructions
- Make the Lemon Cake Layers:
· Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
· In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
· In a large bowl, using an electric mixer, cream the softened butter, oil, and sugar together until light and fluffy (about 3 minutes).
· Beat in the eggs one at a time, then mix in the vanilla, lemon juice, and lemon zest.
· With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
· Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
· Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Raspberry Filling:
· In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture becomes juicy (about 5-7 minutes).
· Strain the mixture through a fine-mesh sieve into a clean bowl, pressing with a spatula to remove all the seeds. Discard the seeds.
· Return the seedless raspberry puree to the saucepan. Whisk in the cornstarch slurry.
· Cook over medium heat, stirring constantly, until the mixture thickens and becomes a glossy, spreadable paste (about 2-3 minutes).
· Remove from heat and let it cool completely. It will thicken further as it cools.
- Make the Lemon Cream Cheese Frosting:
· In a large bowl, beat the softened butter and cream cheese together until completely smooth and creamy.
· Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined.
· Add the lemon juice, lemon zest, vanilla, and salt. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
- Assemble the Cake:
· Place one cake layer on your serving plate or cake stand. Spread half of the cooled raspberry filling evenly over the top, leaving a small border around the edge to prevent it from oozing out.
· Place the second cake layer on top and repeat with the remaining raspberry filling.
· Place the final cake layer on top, bottom-side up for a flat surface.
· Apply a thin layer of frosting over the entire cake to create a crumb coat. This will seal in the crumbs. Refrigerate for 20 minutes to set.
· Once the crumb coat is set, frost the top and sides of the cake with the remaining frosting. Decorate with fresh raspberries and lemon slices or zest.
Tips for Success
· Room Temperature is Key: Having your eggs, buttermilk, butter, and cream cheese at room temperature ensures a smooth, well-emulsified batter and frosting that isn’t lumpy.
· Don’t Overmix: Overmixing the cake batter after adding the flour develops gluten, leading to a tough, dense cake. Mix until the ingredients are just combined.
· Cool Completely: Never frost a warm cake! The frosting will melt and slide right off. Ensure all components (cake, filling) are completely cool.
· Seedless Filling: Straining the raspberries is highly recommended for a smooth, professional-looking filling that won’t get stuck in your teeth.
Easy Variation: Raspberry Lemon Bundt Cake
If a layer cake feels like too much work, this is a fantastic and elegant alternative.
Instructions:
- Prepare the lemon cake batter as directed above.
- Pour one-third of the batter into a well-greased and floured 10-cup Bundt pan.
- Sprinkle 1 cup of fresh or frozen raspberries over the batter.
- Top with the remaining batter.
- Bake at 350°F (175°C) for 45-55 minutes, or until a skewer comes out clean.
- Let cool in the pan for 15 minutes before inverting onto a wire rack.
- For a simple glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over the cooled cake.
Enjoy your beautiful and delicious homemade Raspberry Lemon Cake