![['A close-up side view of a Lemon Raspberry Cake showcasing vibrant lemon and raspberry layers.', 'Juicy Lemon Raspberry Cake displayed from the side, revealing its rich colors and textures.', 'A detailed side image of a Lemon Raspberry Cake, highlighting the cream filling and fresh fruit layers.', 'Close-up of a multi-layered Lemon Raspberry Cake with visible raspberry preserves and lemon zest.']](https://quickflavorfix.com/wp-content/uploads/2026/06/lemon-raspberry-cake_1_U1-1.webp)
Lemon Raspberry Cake
A delightful lemon raspberry cake combining zesty flavors with fresh berries, perfect for special occasions.
Ingredients
Cake Batter
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 4 large egg yolks (save whites for cake)
- 3/4 cup whole milk
- 3/4 cup heavy cream
- Zest of 2 lemons
- 2 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 3 1/4 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups granulated sugar
- 2 tbsp lemon zest
- 1 cup unsalted butter (room temp)
- 3 tbsp oil
- 4 large egg whites
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk (*)
Filling
- Heaping 1/2 cup raspberry preserves (for between cake layers)
Cream Cheese Frosting
- 8 oz cream cheese (chilled)
- 1 cup powdered sugar
- 1/2 cup ground freeze dried raspberries
- 1 1/2 cups heavy cream
Instructions
- Prepare cake layers by mixing dry ingredients and wet ingredients separately, then combine and bake at 350°F (175°C) for 30-35 minutes.
- Whip egg whites until stiff peaks form; fold into batter and bake.
- Mix cream cheese with powdered sugar and raspberry preserves for filling.
- Assemble cake with raspberry filling between layers and frost with whipped cream cheese frosting, then decorate with raspberry dust.
Notes
Ensure all ingredients are at room temperature for best results.