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Lemon Raspberry Cake Recipe

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★★★★★

4.9 from 114 reviews

This luscious Lemon Raspberry Cake combines a light and fluffy lemon-flavored cake with layers of tart raspberry preserves and a velvety lemon pastry cream. Topped with a raspberry-infused whipped cream cheese frosting, this dessert is bursting with bright citrus and berry flavors, making it perfect for spring and summer celebrations.

Ingredients

Scale

Lemon Pastry Cream

  • 1/2 cup (100g) granulated sugar
  • 2 tbsp cornstarch
  • 4 large egg yolks (save whites for cake)
  • 3/4 cup (180ml) whole milk
  • 3/4 cup (180ml) heavy cream
  • Zest of 2 lemons
  • 2 tbsp unsalted butter
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Lemon Cake

  • 3 1/4 cups (397g) cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 cups (300g) granulated sugar
  • 2 tbsp lemon zest
  • 1 cup (220g) unsalted butter, room temperature
  • 3 tbsp oil (neutral, such as vegetable or canola)
  • 4 large egg whites
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (360ml) buttermilk

Filling & Frosting

  • Heaping 1/2 cup raspberry preserves (for between cake layers)
  • 8 oz cream cheese, chilled
  • 1 cup (100g) powdered sugar
  • 1/2 cup ground freeze dried raspberries
  • 1 1/2 cups (360ml) heavy cream

Decoration

  • Fresh raspberries
  • Lemon slices

Instructions

  1. Prepare Lemon Pastry Cream: In a mixing bowl, whisk together sugar, cornstarch, and egg yolks until smooth and lightened in color. Place a damp paper towel under the bowl to keep it stable. In a saucepan over medium-low heat, warm milk, heavy cream, and lemon zest until just steaming. Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Pour everything back into the saucepan, return to medium heat, and whisk constantly until thickened and bubbling. Cook for 1 additional minute, then remove from heat. Stir in butter, lemon juice, and vanilla extract. Strain through a fine mesh sieve, cover with plastic wrap pressed directly on the surface, and chill until ready to use.
  2. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease three 8-inch cake pans, line bottoms with parchment paper, and optionally wrap pans with damp cake strips.
  3. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
  4. Prepare Cake Batter: In a large mixing bowl, combine sugar and lemon zest; rub zest into sugar with fingers to release oils. Add softened butter and beat on medium-high speed for about 2 minutes until fluffy and smooth. Scrape down bowl and mix in oil.
  5. Add Eggs and Vanilla: Beat in egg whites one at a time, then add the whole egg and vanilla extract, mixing well after each addition.
  6. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the batter starting with one third of the dry ingredients, then half the buttermilk, repeating once more, and ending with the remaining dry ingredients. Mix gently and scrape down the bowl to ensure homogeneity.
  7. Bake Cakes: Divide batter evenly among the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely on wire racks. Optionally refrigerate to chill, then level tops if needed.
  8. Make Raspberry Whipped Cream Cheese Frosting: Using a mixer with whisk attachment, beat cream cheese until smooth. Gradually add powdered sugar and mix to combine. Mix in ground freeze dried raspberries. With mixer running on medium speed, slowly add heavy cream. Increase speed to high and whip until mixture is light and fluffy.
  9. Assemble Cake: Fit a piping bag with a large star tip and fill with half of the frosting. Fill another piping bag with the chilled lemon pastry cream using a large round tip. Place one cake layer on a serving plate and pipe a border of frosting around the edge. Spread half of the raspberry preserves inside the border, then pipe the lemon pastry cream within it and smooth gently to be level. Add the second cake layer and repeat the process. Place the final cake layer on top.
  10. Frost and Decorate: Cover entire cake with remaining frosting and use extra frosting to pipe decorative swirls on top. Decorate with fresh raspberries and lemon slices. Chill the completed cake for about 30 minutes to set the layers.
  11. Serve: Slice and enjoy your beautifully layered Lemon Raspberry Cake with balanced tart and sweet flavors.

Notes

  • For best results, use fresh lemons for zest and juice to ensure bright flavor.
  • Damp cake strips help the cake layers bake more evenly without doming.
  • Chilling the lemon pastry cream completely before assembly helps it hold its shape.
  • Freeze-dried raspberries provide intense flavor without adding moisture to the frosting.
  • Butter and cream should be at room temperature for smoother mixing.
  • This cake can be made a day ahead and refrigerated; bring to room temperature before serving.

Keywords: lemon raspberry cake, lemon cake, raspberry preserves, lemon pastry cream, cream cheese frosting, spring dessert, layered cake

Find it online: https://flavorsbymaya.com/lemon-raspberry-cake-recipe/