Lemon Raspberry Cake
This a lemon raspberry cake that is perfect for spring and summer. It is a moist layered lemon cake with homemade raspberry jam filling. It is topped with raspberry cream cheese frosting.
Servings: 16 slices
Calories: 675kcal
Ingredients
Lemon Cake
- 3 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Unsalted butter room temperature
- 1/4 cup Oil canola or vegetable oil
- 1 3/4 cups White granulated sugar
- 3 Large lemons zested 4 medium lemons or 6 small lemons
- 1/4 cup Lemon juice 1 large lemon juiced
- 4 Large eggs room temperature
- 1/4 cup Sour cream room temperature
- 3/4 cup Buttermilk room temperature
Raspberry Jam
- 12 oz Raspberries fresh or frozen
- 1 cup White granulated sugar
- 1 tsp Lemon juice
Raspberry Cream Cheese Frosting
- 16 oz Cream cheese room temperature
- 2 cups Unsalted butter room temperature
- 4 cups Powdered sugar
- 1 oz Freeze dried raspberries grounded into a fine crumb
- 1/2 Lemon zested
Instructions
Lemon Cake
- Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles and spray again.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes it will be fluffy and pale in color.
- Add in the lemon zest, lemon juice, sour cream and eggs. Mix on medium speed until combined. It will look split due to the acid in the lemons, but this is normal.
- Add in the dry ingredients and buttermilk and mix on low speed until just combined. This will be a thick cake batter.
- Pour the cake batter evenly between the cake pans. Bake for 22-26 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool cakes completely before decorating.
Raspberry Jam
- In a medium saucepan, add raspberries, sugar, and lemon juice. Heat on medium heat until the juice separates from the berries.
- Heat the juice to a simmer and let it cook until thickened into a jam. This takes about 20 minutes. It will be equal to 1 1/4 cups of jam. Cool jam completely before using.
Raspberry Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar. Set it aside. Using a food processor, blend the freeze dried raspberries into a fine crumb..
- In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Add in the cream cheese and mix on high for 1 minute. Scrape the bowl.
- Add in half of the powdered sugar and mix on low speed until almost combined. Repeat with the rest of the powdered sugar. Add in the freeze dried raspberries and lemon zest. Mix on high speed until creamy.
Assembly
- Use a serrated knife to cut the dome off the cake.
- Place the first cake layer down on your board. Spread 3/4 cups of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread half of the jam in the middle of the cake.
- Repeat with the second cake layer. Place the third cake layer down with the bottom of the cake facing up.
- Spread a light layer of frosting around the cake and freeze it for 15 minutes. This will lock the crumbs in place.
- Frost the rest of the cake. Top with extra raspberries and slice of lemon *optional.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 675kcal | Carbohydrates: 93g | Protein: 6g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 313mg | Potassium: 135mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1404IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 2mg