Lemon Raspberry Cake

Lemon raspberry cake has two layers of tender lemon cake, sweet raspberry jam filling, and a fluffy, pink raspberry frosting. It's an impressive dessert recipe!

👥 10 Servings⏱️ Prep & Cook: 3h⏳ Prep: 1h👤 Leah Perez📖 thepioneerwoman

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●whisk
●saucepan
●spatula

📝 Preparation Steps

For the cake: Preheat the oven to 350°F. Spray 2 (8-inch) round cake pans with baking spray with flour. (Alternatively, butter and flour the pans.) Line the bottoms of the pans with parchment paper and spray (or butter) again.

Baking spray with flour, for the pans (optional)

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk together the granulated sugar, melted butter, vegetable oil, and lemon zest until combined. Whisk in the eggs, one at a time, until lightened in color, about ⏱️ 1 minute. Whisk in the buttermilk, lemon juice, and vanilla. Add the flour mixture in 3 parts, whisking to combine after each addition.

large eggs, at room temperature3

Evenly divide the batter between the prepared pans. Tap the pans a few times on a kitchen towel on your countertop to level the surface and remove air bubbles.

Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to ⏱️ 35 minutes. Transfer to a cooling rack. Let cool in the pans for ⏱️ 10 minutes, then turn out onto a cooling rack to cool completely, about 1 1/⏱️ 2 hours.

For the jam filling: Meanwhile, in a small bowl, whisk together the cornstarch and 1 tablespoon water. In a small saucepan, heat the jam over medium heat until pourable and smooth, about ⏱️ 1 minute. Remove the jam from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and bring the mixture to a boil. Boil, stirring constantly, until no longer cloudy with cornstarch and a rubber spatula dragged through the mixture reveals the bottom of the pan for a few seconds before the jam flows back together, 2 to ⏱️ 3 minutes. Transfer the thickened mixture to a bowl and let it cool completely.

For the frosting: To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat on medium speed until smooth, about ⏱️ 1 minute. Scrape down the bottom and sides of the bowl. Add the jam, lemon juice, and vanilla, and beat on low speed until just combined, ⏱️ 30 seconds. The mixture might appear broken but that is okay. Increase the speed to medium and beat until the butter and jam are no longer separated, 1 to ⏱️ 2 minutes. Gradually add the powdered sugar, and beat on low speed until combined. Scrape the bottom and sides of the bowl. Increase the speed to medium and beat until smooth and fluffy, 3 to ⏱️ 4 minutes.

Place 1 cake layer on a cake plate. Spread about 1/2 cup of frosting over the top; this will be a barrier to prevent the cake from absorbing the jam filling. Spoon about 1/2 cup of the frosting into a zip-top bag and cut a ¾-inch opening in one corner. Alternatively, use a pastry bag fitted with a 3/4-inch tip. Pipe a thick border around the edge of the frosted cake layer; this will prevent the jam filling from leaking out the sides of the cake.

Stir the jam filling to loosen it up. Spread the filling on top of the cake within the frosting border, leaving about 1/2 inch of space between the filling and the border. Top with the second cake layer.

Spread about 1 cup of frosting in a thin layer over the top and sides of the cake. Chill the cake, uncovered, in the refrigerator for ⏱️ 30 minutes or in the freezer for ⏱️ 10 minutes to set the frosting and the filling. Use the remaining frosting to frost the top and sides of the cake.

Decorate the cake with the raspberries or serve on the side, if you like.

Nutrition Facts

calories

977 Calories

fat Content

41 g

fiber Content

2 g

sugar Content

113 g

sodium Content

432 mg

protein Content

7 g

trans Fat Content

1 g

cholesterol Content

130 mg

carbohydrate Content

146 g

saturated Fat Content

19 g

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