Lemon Raspberry Cake Recipe
This lemon raspberry cake is a fresh, flavorful and incredibly moist raspberry filled lemon cake. What makes this raspberry cake even more stunning is layering it with raspberry filling and a luscious lemon cream cheese frosting. With it’s beautiful bakery worthy appearance and easy preparation, this raspberry lemon cake is the perfect cake for all your spring and summer gatherings.
Equipment
- 2 8 or 9 inch (20cm or 23cm) cake pans
- 2 cake strips optional
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 zester
- 1 piping bag or ziplock bag
- 1 flexible spatula or frosting spatula
Ingredients
Lemon Raspberry Cake
- 3 cups (360 g) all purpose flour
- 2 tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 2 lemons, zested
- ½ cup (118 ml) canola oil
- ½ cup (113 g) unsalted butter, room temperature
- 4 large eggs (US), room temperature
- 1 tsp (5 ml) vanilla extract
- ¼ cup (59 ml) lemon juice
- ½ cup (118 ml) milk, room temperature
- ½ cup (120 g) sour cream, room temperature
- 2 cups (225 g) fresh or frozen raspberries tossed in 2 tablespoon (15 g) flour
Lemon Cream Cheese Frosting
- ¾ cup (170 g) unsalted butter, room temperature
- 8 oz. (226 g) cream cheese, room temperature
- 4 cups (480 g) powdered sugar
- 1 - 2 tbsp (15 - 30 ml) lemon juice, room temperature
- ¼ tsp salt
- ½ cup (118 ml) room temperature raspberry preserves, for cake filling
- ½ cup (62 g) fresh raspberries for topping
- 1 lemon, sliced for topping
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. Apply cake strips to the pans if using.
- In a large bowl, whisk the all purpose flour, baking powder and salt until well combined.3 cups (360 g) all purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Using your hands or a whisk, mix the lemon zest and sugar until it’s the consistency of wet sand. Set aside for a few minutes.1¼ cups (250 g) granulated sugar, 2 lemons, zested
- In the bowl of stand mixer fitted with paddle attachment or in a large mixing bowl with an electric mixer, beat the oil and softened butter on medium speed until smooth and well combined.½ cup (118 ml) canola oil, ½ cup (113 g) unsalted butter, room temperature
- With the mixer on low, slowly steam in the lemon sugar. Once incorporated, increase the speed to medium speed for 1 minute. On low, beat in the the eggs, lemon extract, vanilla extract and lemon juice one at a time until fully combined. Scrape the sides and bottom of the bowl as needed.4 large eggs (US), room temperature, 1 teaspoon (5 ml) vanilla extract, ¼ cup (59 ml) lemon juice
- On the lowest setting or by hand, mix the dry ingredients into the wet, alternating with the sour cream and milk in this order: dry, milk, dry, sour cream, milk. Fold in the flour coated raspberries.½ cup (118 ml) milk, room temperature, ½ cup (120 g) sour cream, room temperature, 2 cups (225 g) fresh or frozen raspberries
- Evenly scoop the lemon raspberry cake batter into the prepared pans (the total weight of the cake is about 1500 g/ml or about 12 cups).
- Bake the moist raspberry cake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The center of the cake should bounce back quickly when lightly pressed.
- Cool the cakes in the pan for 10 minutes. Remove the cakes from the pan to cool completely on a cooling rack. Loosely wrap the cakes in plastic wrap to chill in the fridge for an hour. The cakes must be completely cooled before applying the frosting.
- Beat the butter and cream cheese on medium speed until smooth and creamy. Beat in the powdered sugar, salt, 1 tablespoon (15 ml) lemon juice until smooth and well combined. If needed, add up to 1 tablespoon additional lemon juice. Scoop ½ cup frosting into a piping bag or zip lock bag. This is for the “frosting dam.”¾ cup (170 g) unsalted butter, room temperature, 8 oz. (226 g) cream cheese, room temperature, 4 cups (480 g) powdered sugar, 1 - 2 tablespoon (15 - 30 ml) lemon juice, room temperature, ¼ teaspoon salt
- Assemble the cake: Place the first raspberry cake layer on a cake stand or serving plate. Apply a thin layer of frosting (about ¼ cup, 59 ml) across the cake. Pipe a “frosting dam” around the edge of cake. Evenly spread the raspberry filling or preserves on top of the thin layer of frosting. Top with the second layer of raspberry sponge cake. Apply ¾ cup of lemon frosting to the top of the cake, smoothing it out to the edge of the cake. If needed apply a small amount of frosting to the outer edges of the cake. This is the crumb coat. Chill in the fridge for 30 -60 minutes.½ cup (118 ml) room temperature raspberry preserves, for cake filling
- Apply the rest of the lemon cream cheese frosting to the raspberry filled cake. Place the cake in the fridge to set for about 20 - 30 minutes if the frosting is very soft. When you are ready to serve, top the cake with fresh raspberries and slices of lemon if you like.½ cup (62 g) fresh raspberries for topping, 1 lemon, sliced for topping
Notes
Store raspberry cake in the fridge: This easy raspberry cake is super moist and will do great when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap in the fridge for up to 4 - 5 days. This cake tastes best when it’s not cold from the fridge, so set the cake out at room temperature for 15 minutes before enjoying.
For a lighter texture cake, use cake flour: Replace the 3 cups (360 g) all purpose flour with 3 cups + 2 tablespoon (360 g) cake flour.
Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes fragrant, it’s a good idea to start checking. Begin checking the raspberry cake at the minimum baking time.
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