Lemon Raspberry Cake Recipe

This Lemon Raspberry Cake is a tangy and fluffy recipe, which is made with fresh lemon and seedless raspberry jam. It’s a great choice for a celebration, ready in about 3 hours and 30 minutes.

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Lemon Raspberry Cake Recipe Ingredients

For the Cake:

• Baking spray with flour
• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 3/4 cups granulated sugar
• 8 Tbsp. (1 stick) salted butter, melted and cooled slightly
• 1/2 cup vegetable oil
• 2 Tbsp. lemon zest plus 1/3 c. fresh lemon juice (from 2 to 3 lemons)
• 3 large eggs, at room temperature
• 3/4 cup buttermilk, at room temperature
• 2 tsp. vanilla extract

For the Jam Filling:

• 1 Tbsp. cornstarch
• 3/4 cup seedless raspberry jam

For the Raspberry Frosting:

• 1 cup (2 sticks) salted butter, at room temperature
• 1/3 cup seedless raspberry jam
• 1 Tbsp. fresh lemon juice
• 1 tsp. vanilla extract
• 5 cups powdered sugar
• 1 (6-oz.) container raspberries (optional, for garnish)

How To Make Lemon Raspberry Cake

1. Prep and Bake the Cakes: Preheat the oven to 350°F. Prepare two 8-inch round cake pans. In a medium bowl, whisk the dry cake ingredients (flour, baking powder, baking soda, salt). In a large bowl, whisk the sugar, melted butter, oil, and lemon zest. Whisk in the eggs one at a time, then the buttermilk, lemon juice, and vanilla. Add the flour mixture in three parts, whisking until just combined. Divide the batter between the pans and bake for 30 to 35 minutes. Let the cakes cool completely.
2. Make the Jam Filling: In a small saucepan, heat the raspberry jam over medium heat until smooth. In a small bowl, whisk the cornstarch with 1 tablespoon of water to make a slurry. Whisk the slurry into the jam, bring it to a boil, and cook for 2 to 3 minutes, stirring constantly, until it has thickened. Transfer to a bowl and let it cool completely.
3. Whip the Raspberry Frosting: In a stand mixer, beat the room-temperature butter until smooth. Add the jam, lemon juice, and vanilla, and beat until combined (it may look broken at first, this is okay). Gradually add the powdered sugar on low speed, then increase to medium and beat for 3 to 4 minutes until smooth and fluffy.
4. Assemble the First Layer: Place one cake layer on a cake plate. Spread about 1/2 cup of frosting over the top.
5. Create a Frosting Dam: Transfer about 1/2 cup of frosting to a piping bag or a zip-top bag with the corner snipped off. Pipe a thick border of frosting around the edge of the first cake layer. This “dam” will hold the jam filling in.
6. Add Filling and Second Layer: Spread the cooled jam filling inside the frosting border. Place the second cake layer on top.
7. Crumb Coat and Chill: Spread a thin layer of frosting (about 1 cup) over the entire cake to trap any loose crumbs. Chill the cake in the refrigerator for 30 minutes or the freezer for 10 minutes to set the crumb coat.
8. Final Frost and Garnish: Use the remaining frosting to frost the top and sides of the chilled cake smoothly. Decorate with fresh raspberries, if desired.

Recipe Tips

• How to prevent the jam filling from leaking? The recipe includes a crucial professional tip: piping a “dam” of frosting around the edge of the bottom layer. This creates a barrier that holds the softer jam filling in place and prevents it from squishing out the sides.
• Why does my frosting look broken or curdled? When you first mix the butter (a fat) with the jam and lemon juice (water-based), they may temporarily separate and look broken. Don’t worry! As you continue to beat and then add the powdered sugar, the mixture will emulsify and become perfectly smooth and fluffy.
• How can I get flat, even cake layers? Using room temperature ingredients helps the batter mix evenly. Also, the recipe suggests tapping the pans on the counter a few times before baking to remove air bubbles and level the surface, which helps prevent doming.
• Can I make this cake ahead of time? Yes. You can bake the cake layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap at room temperature. The jam filling and frosting can also be made a day ahead and stored in airtight containers in the refrigerator. Let the frosting come to room temperature and re-whip it briefly before using.

What To Serve With Lemon Raspberry Cake

This beautiful and flavorful layer cake is a complete dessert that needs very little accompaniment.

• A hot cup of tea or coffee
• A scoop of vanilla bean ice cream or lemon sorbet
• A glass of champagne or prosecco for a celebration

How To Store Lemon Raspberry Cake

• Refrigerate: Because of the butter-based frosting, this cake should be stored in the refrigerator. Place it in a cake keeper or cover it loosely and it will stay fresh for up to 4 days. For the best taste and texture, let slices sit at room temperature for about 20-30 minutes before serving.

Lemon Raspberry Cake Nutrition Facts

• Calories: 680 kcal
• Carbohydrates: 95g
• Protein: 6g
• Fat: 32g
• Saturated Fat: 15g
• Sodium: 380mg
• Sugar: 75g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Raspberry Peach Jam Recipe
• Apple and Pear Jam Recipe
• Roasted Strawberry Jam Recipe