Lemon Raspberry Cake
Lemon Raspberry Cake is a vibrant, citrusy layered cake with tart raspberry and creamy frosting. This cozy recipe is simple and perfect for any occasion.
Ingredients
For the Cake:
- ¾ cup 170 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar
- Zest of 2 lemons
- ¼ cup 60 ml fresh lemon juice
- 4 large eggs
- ¼ cup 60 g sour cream
- ½ cup 120 ml whole milk
- 2 ½ cups 310 g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
For the Frosting:
- 8 oz 225 g cream cheese, softened
- ½ cup 115 g unsalted butter, softened
- 3 cups 360 g powdered sugar
- 2 tbsp 30 ml fresh lemon juice
- 1 tsp lemon zest
For the Filling and Garnish:
- ½ cup 120 g raspberry jam
- 1 cup 125 g fresh raspberries
- Lemon zest curls optional
- Fresh mint leaves optional
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line three 8-inch pans with parchment, greasing lightly for this zesty fruit cake.
Cream Butter and Zest
- In a bowl, I cream ¾ cup softened butter, 1 ½ cups sugar, and zest of 2 lemons for 3–4 minutes until light. I add 4 eggs one at a time, then ¼ cup sour cream, ¼ cup lemon juice, and 1 tsp vanilla, mixing until smooth for this cozy recipe.
Combine Dry and Wet Ingredients
- I mix 2 ½ cups flour, 2 tsp baking powder, and ½ tsp salt. I alternate adding the flour mixture and ½ cup milk to the wet ingredients, starting and ending with flour, mixing on low to keep this citrusy layered cake tender.
Bake the Layers
- I divide the batter among the pans and bake for 24–26 minutes, checking with a toothpick for moist crumbs. I cool in pans for 10 minutes, then transfer to racks to cool completely for this zesty fruit cake.
Make the Frosting
- I beat 8 oz cream cheese and ½ cup butter until smooth, then add 3 cups powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest for a creamy cozy recipe.
Assemble the Cake
- I spread frosting on the first layer, add ¼ cup raspberry jam and fresh raspberries, then add the second layer and repeat. I top with the third layer, frost the entire cake, and garnish with raspberries, lemon zest, and mint for this Lemon Raspberry Cake.
Notes
For best texture, allow the cake layers to cool completely before frosting. If using raspberry jam with seeds, press it through a sieve for a smoother consistency if preferred. Store the cake refrigerated and bring to room temperature before serving for optimal texture.