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–+ servings
Lemon Raspberry Cake

Lemon Raspberry Cake

Celebrate the flavors of the season with this delightful Lemon Raspberry Cake, bursting with zesty lemon and tart raspberry flavors.
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Prep Time 30 minutes
Cook Time 26 minutes
Chilling Time 30 minutes
Total Time 1 hour 26 minutes
Servings: 8 slices
Course: Sweet Moments
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup granulated sugar
  • 2 zest of lemons
  • 1/2 cup unsalted butter softened
  • 3 large eggs room temperature
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
For the Frosting
  • 2 cups powdered sugar
  • 1/2 cup heavy cream or half and half adjust to taste
  • 1/2 cup raspberry jam
For Decoration
  • fresh raspberries for decoration

Equipment

  • Oven
  • mixing bowls
  • cake pans
  • whisk
  • spatula
  • Blender

Method
 

How to Make Lemon Raspberry Cake
  1. Preheat your oven to 350°F (175°C).
  2. Prepare three 8-inch cake pans by lining them with parchment paper and spraying with cooking spray.
  3. Combine granulated sugar and lemon zest in a bowl, rubbing the zest into the sugar.
  4. Cream together the softened butter and sugar mixture until it’s light and fluffy.
  5. Mix in the eggs, egg whites, vanilla extract, and fresh lemon juice until combined.
  6. Whisk together the cake flour, salt, baking powder, and baking soda in a separate bowl.
  7. Gradually combine the wet and dry ingredients, alternating with buttermilk.
  8. Divide the batter evenly among the prepared pans. Bake for 23-26 minutes.
  9. Cool the layers completely in the pans before frosting.
  10. Prepare the raspberry puree by blending fresh raspberries.
  11. Beat the softened butter, then mix in the strained raspberry puree and powdered sugar.
  12. Level the cooled cake layers and assemble with frosting and raspberry jam.
  13. Chill the assembled cake for about 30 minutes.
  14. Decorate with fresh raspberries and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For an extra touch, dust the top with powdered sugar before serving.

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