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Lemon Raspberry Cake Recipe

Lemon Raspberry Cake Recipe
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★★★★★

4.8 from 22 reviews

This Lemon Raspberry Cake combines zesty lemon layers with a luscious raspberry buttercream frosting. Light and fluffy lemon cake layers are infused with fresh lemon zest and juice, layered with sweet-tart raspberry jam, and enveloped in a creamy raspberry-infused buttercream. Perfectly balanced and visually stunning with fresh raspberries and lemon slices for decoration, this cake is ideal for special occasions or a delightful treat.

Ingredients

Scale

Lemon Cake Layers

  • 300 g granulated sugar
  • 2 tablespoon lemon zest (about zest of 2 lemons)
  • 180 g butter, room temperature
  • 4 large eggs, room temperature
  • 340 g all-purpose flour
  • 2 tablespoon cornstarch
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 240 g sour cream (14-18%), room temperature
  • 60 g vegetable oil (e.g. canola or avocado oil)
  • 2 tablespoon lemon juice
  • ¼ teaspoon lemon extract (optional)
  • 2 teaspoon vanilla extract

Raspberry Buttercream

  • 400 g butter
  • 660 g powdered sugar
  • 1½ tablespoon freeze dried raspberry powder
  • 2 teaspoon vanilla extract
  • 2–3 tablespoon whole milk, room temperature

Assembling

  • 4–6 tablespoon raspberry jam
  • Fresh raspberries for decorating (optional)
  • Fresh lemon slices for decorating (optional)

Instructions

  1. Prepare Lemon Cake Layers: Preheat oven to 170ºC (340ºF) conventional. Line three 20 cm (8 inch) cake pans with parchment paper. Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt; set aside.
  2. Mix Sugar and Lemon Zest: In a large bowl, rub the granulated sugar and lemon zest together until the mixture looks like wet sand to release the zest’s aroma. Add room-temperature butter and beat on high speed for 3 minutes until creamy.
  3. Add Eggs: Add eggs two at a time, mixing well after each addition until fully incorporated.
  4. Combine Dry and Wet Ingredients: Add half of the sifted dry ingredients to the batter on low speed and mix just until combined. Then add sour cream, vegetable oil, lemon juice, lemon extract (if using), and vanilla extract, mixing gently until combined. Add the remaining dry ingredients and mix until just combined.
  5. Fold and Divide Batter: Use a rubber spatula to gently fold the batter ensuring all ingredients are blended evenly. Divide batter evenly among the prepared pans, smoothing the tops.
  6. Bake: Bake for 20-22 minutes or until a cake tester inserted in the center comes out clean. The cake layers will remain light in color and may not brown much. Cool in pans for 10 minutes, then carefully remove and cool completely on a wire rack.
  7. Make Raspberry Buttercream: Sift powdered sugar and freeze dried raspberry powder. Beat butter with a stand mixer or hand mixer for 4 minutes on medium-high speed, scraping bowl sides as needed. Add powdered sugar/raspberry mixture in two parts along with vanilla extract and milk, beating until smooth after each addition. Scrape bowl and mix on low speed for 2 minutes until creamy.
  8. Assemble Cake: Place one cake layer on a serving plate or cake board. Spread two large scoops of buttercream evenly over the layer, creating a slight indentation in the center. Spoon 2-3 tablespoons of raspberry jam into the indentation, leaving a border to prevent spillage. Repeat with the second layer and jam. Place the final cake layer on top and apply a thin crumb coat of buttercream over the entire cake.
  9. Chill and Finish: Refrigerate the cake for 20 minutes to set the crumb coat. Apply the remaining buttercream evenly over the cake. Decorate the top with fresh raspberries and lemon slices as desired.

Notes

  • For best results, weigh ingredients using a digital scale rather than relying solely on volume measurements.
  • Room temperature ingredients (butter, eggs, sour cream, milk) help create a smooth batter and even baking.
  • The cake layers will remain very light in color; don’t rely on browning to judge doneness.
  • Freeze dried raspberry powder adds natural flavor and color to buttercream, but can be omitted if unavailable.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon cake, raspberry buttercream, layered cake, lemon raspberry cake, homemade cake, dessert, party cake

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