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Lemon Raspberry Cake

Lemon Raspberry Cake That Brightens Any Celebration

This delightful Lemon Raspberry Cake is a crowd-pleaser with vibrant colors and fresh flavors, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 40 minutes
Total Time 1 hour 32 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Cake Layers
  • 1 cup Granulated Sugar Sweetens the cake and enhances moisture; no substitutions recommended.
  • Zest of 2 lemons Lemon Zest Adds a bright citrus flavor.
  • 1/2 cup Butter Room temperature, can substitute with margarine for dairy-free version.
  • 3 large Eggs Room temperature.
  • 2 cups All-Purpose Flour For gluten-free options, substitute with a 1:1 gluten-free flour blend.
  • 1/4 cup Cornstarch Lightens the cake's texture; can omit but will slightly alter texture.
  • 1 tsp Baking Powder Ensures a soft cake; make sure they are fresh for the best rise.
  • 1/2 tsp Baking Soda Ensures a soft cake; make sure they are fresh for the best rise.
  • 1 tsp Salt Balances sweetness; essential for enhancing flavor.
  • 1 cup Sour Cream Room temperature, can substitute with full-fat Greek yogurt.
  • 1/2 cup Vegetable Oil Canola or avocado oil.
  • 1/4 cup Fresh Lemon Juice Freshly squeezed is preferable.
  • 1 tsp Lemon Extract Optional; enhances lemon flavor; omit if unavailable.
  • 1 tsp Vanilla Extract Adds depth and warmth; substitute with almond extract for a different nuance.
For the Raspberry Buttercream
  • 1 cup Butter For frosting; can be replaced with vegan butter for a dairy-free option.
  • 4 cups Powdered Sugar Sweetens and thickens the buttercream; no substitutions for a classic texture.
  • 1/2 cup Freeze-Dried Raspberry Powder Intensifies raspberry flavor; substitute with fresh berries, but adjust sugar accordingly.
  • 3 tbsp Whole Milk Room temperature; can use any milk alternative.
For Assembly and Decoration
  • 1/2 cup Raspberry Jam Adds a fruit layer between cake layers; can use homemade or store-bought.
  • 1 cup Fresh Raspberries For decoration, optional but highly recommended.
  • 1 lemon Fresh Lemon Slices For decoration, optional but highly recommended.

Equipment

  • Oven
  • Mixing bowls
  • Spatula
  • Whisk
  • Cake Pans
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20cm (8-inch) round cake pans lined with parchment paper.
  2. Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  3. Cream granulated sugar and lemon zest together, then add softened butter and mix until light and fluffy.
  4. Incorporate eggs two at a time, followed by half of the dry ingredients.
  5. Add sour cream, vegetable oil, fresh lemon juice, lemon extract, and vanilla extract to the batter, mixing gently.
  6. Divide the batter among prepared pans and bake for 20-22 minutes or until a cake tester comes out clean.
  7. Cool the cake layers on a wire rack for 10 minutes before removing them from the pans and letting them cool completely for 30 minutes.
  8. For the frosting, whisk room temperature butter until fluffy, then gradually add powdered sugar and freeze-dried raspberry powder, adjusting consistency with whole milk.
  9. Assemble the cake by layering cake, raspberry jam, and raspberry buttercream.
  10. Frost the exterior with remaining raspberry buttercream and decorate with fresh raspberries and lemon slices.
  11. Chill in the refrigerator to set the frosting before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Sift dry ingredients to avoid lumps and create a light cake texture.

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