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Lemon Raspberry Cake

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 pieces
Calories 450
A delightful lemon raspberry cake combining zesty citrus flavors with sweet raspberry preserves and creamy frosting.

Ingredients

Cake ingredients

  • 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 1/2 cups buttermilk
  • Heaping 1/2 cup raspberry preserves (for between cake layers)
  • 8 oz cream cheese (chilled)
  • 1 cup powdered sugar
  • 1/2 cup ground freeze dried raspberries

Frosting ingredients

  • 1 1/2 cups heavy cream

Instructions 

  • Prepare cake layers by mixing dry ingredients, then add wet ingredients 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, powdered sugar, raspberry preserves, and lemon zest for filling.
  • Assemble cake with raspberry preserves between layers, then frost with whipped heavy cream and raspberry dust.

Notes

Ensure all ingredients are at room temperature for best results.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, Lemon, Raspberry