Lemon Raspberry Cake

Name: Lemon Raspberry Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: ¼ cup (56g) unsalted butter, melted and cooled; ¼ cup (60ml) sunflower oil (or vegetable/canola oil); 1 ¼ cups (250g) granulated sugar; 1 tablespoon lemon zest; 1 teaspoon (5ml) pure vanilla extract; 3 large eggs, at room temperature; ½ cup (120ml) full-fat sour cream; 1 ¾ cups (250g) all-purpose flour; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup (120ml) whole milk, at room temperature; 1 ¼ cups (150g) fresh raspberries; 1 ¼ – 1 ½ cups (170g) fresh or frozen raspberries (do not thaw); 2 tablespoons (25g) granulated sugar; ½ teaspoon lemon juice; 2 teaspoons (10ml) water; 1 ½ teaspoons (4g) cornstarch; ¾ cup (180ml) 35% heavy whipping cream; 1 tablespoon (12g) granulated sugar; 1 teaspoon (5ml) freshly squeezed lemon juice; 2 tablespoons (30ml) cold raspberry compote; ⅔ cup (150g) unsalted butter, very soft; 2 cups (240g) powdered confectioner’s sugar; 1 teaspoon (5ml) pure vanilla extract; 3 tablespoons (45ml) heavy 35% whipping cream, at room temperature; 2 tablespoons (30ml) raspberry compote (at room temperature)

Recipe By:

Martha

Posted:

March 14, 2025

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Why not treat yourself to something special this summer? This Lemon Raspberry Cake is a delightful combination of tart lemon and sweet raspberries, making it perfect for any occasion. Picture layers of light, fluffy cake packed with juicy raspberries and topped with smooth, raspberry buttercream. It’s a dessert that not only tastes wonderful but also looks stunning on your table. Whether you’re hosting a gathering or just want to indulge yourself, this cake has a bit of everything – flavor, texture, and color. Get ready to impress your friends and family with your baking skills as we take you through the delightful process of making a Lemon Raspberry Cake. Let’s get baking!

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Why You’ll Love This Lemon Raspberry Cake

This cake captures the essence of summer in every bite. The combination of tart lemon and sweet raspberries creates a flavor explosion that’ll have your taste buds dancing. Each layer is light and fluffy, and the cream filling adds just the right touch of richness, making it an experience to savor. Plus, with its vibrant colors, this cake isn’t just delicious; it’s a show-stopper for any gathering. It will make any celebration feel special, whether it’s a birthday, picnic, or afternoon tea with friends.

What is a Lemon Raspberry Cake

A Lemon Raspberry Cake is a beautiful dessert featuring soft, lemon-flavored cake layers, fresh raspberries, and airy whipped cream. Each slice reveals a blend of fruity freshness and zesty goodness. The highlight is a luscious raspberry buttercream that brings everything together. With every bite, you get a delightful mix of sweetness and tartness, reminding you of sunny days and fresh fruit. It’s truly a treat for anyone who loves a fruity dessert!

Ingredients for Lemon Raspberry Cake

For the Cake:
¼ cup (56g) unsalted butter, melted and cooled
¼ cup (60ml) sunflower oil (or vegetable/canola oil)
1 ¼ cups (250g) granulated sugar
1 tablespoon lemon zest
1 teaspoon (5ml) pure vanilla extract
3 large eggs, at room temperature
½ cup (120ml) full-fat sour cream
1 ¾ cups (250g) all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (120ml) whole milk, at room temperature
1 ¼ cups (150g) fresh raspberries
For the Raspberry Compote:
1 ¼ – 1 ½ cups (170g) fresh or frozen raspberries (do not thaw)
2 tablespoons (25g) granulated sugar
½ teaspoon lemon juice
2 teaspoons (10ml) water
1 ½ teaspoons (4g) cornstarch
For the Cream Filling:
¾ cup (180ml) 35% heavy whipping cream
1 tablespoon (12g) granulated sugar
1 teaspoon (5ml) freshly squeezed lemon juice
2 tablespoons (30ml) cold raspberry compote
For the Raspberry Buttercream:
⅔ cup (150g) unsalted butter, very soft
2 cups (240g) powdered confectioner’s sugar
1 teaspoon (5ml) pure vanilla extract
3 tablespoons (45ml) heavy 35% whipping cream, at room temperature
2 tablespoons (30ml) raspberry compote (at room temperature)

Making the Raspberry Compote

Combine Berries and Sugar

Start by taking a small saucepan and placing it over medium heat. In this saucepan, toss in the raspberries, granulated sugar, and a splash of lemon juice. Stir everything together gently. Allow it to cook for around three minutes until the raspberries begin to break down and soften.

Thicken the Compote

While the berries are simmering, keep stirring them, breaking some of the berries down with your spoon. In a separate small bowl, combine water with cornstarch to create a slurry. Once mixed, pour this into your saucepan with the berry mixture. Continue cooking it until bubbles start to form and the mixture thickens. If you prefer a smoother compote, strain it to remove the seeds. Let it cool completely, and for the best results, refrigerate it for at least 30 minutes before using.

Baking the Cake Layers

Prepare the Oven and Cake Pans

First things first, preheat your oven to 350°F (175°C). While that’s heating, prepare two 8-inch round cake pans by lining them with parchment paper to ensure easy removal later.

Mix Wet Ingredients

In a large mixing bowl, combine the melted butter, oil, and sugar, whisking until it becomes fluffy and light. Add the lemon zest for that extra zing, and then beat in each egg one by one, ensuring to mix well after each addition. Next, pour in the vanilla extract and sour cream. Mix until everything is well blended.

Combine Dry Ingredients and Fold

In another bowl, sift together the flour, baking powder, baking soda, and salt. Now comes the fun part! Gently fold the dry ingredients into the wet mixture, mixing until just combined. When that’s done, gradually add the milk in stages, being careful not to over-mix.

Bake and Cool Layers

Finally, fold in the fresh raspberries gently. After that, evenly divide the batter between your prepared cake pans. Bake them in the preheated oven for about 20-25 minutes. You’ll know they’re ready when they turn golden and a skewer inserted comes out clean. Once baked, transfer the cakes to wire racks and let them cool completely.

Preparing the Cream Filling

Whip the Heavy Cream

Grab a medium-sized bowl and pour in the heavy whipping cream. Beat the cream with an electric mixer until soft peaks start to form. Then add the granulated sugar and lemon juice, and keep beating until you reach firm peaks. It should be fluffy and airy.

Incorporate Raspberry Compote

Carefully fold the raspberry compote into the whipped cream, making sure to leave some visible streaks for a beautiful presentation.

Making the Raspberry Buttercream

Beat the Butter

In a large mixing bowl, take the soft butter and beat it until smooth and fluffy. Gradually add the powdered sugar and vanilla extract. Keep mixing until everything is well combined and totally delicious.

Add Cream and Compote

This part is simple! Slowly mix in the heavy cream, one tablespoon at a time, until the buttercream reaches a smooth consistency. Lastly, incorporate the room temperature raspberry compote while being careful not to over-mix.

Assembling the Lemon Raspberry Cake

Layer the Cake

Let’s put it all together! Start with one of the cake layers and place it on a serving plate. Spread the delicious cream filling over it evenly. Then, gently place the second layer on top, ensuring the edges align neatly.

Frost the Cake

Now it’s time to frost! Take your raspberry buttercream and spread it all over the top and sides of the cake. Make it nice and smooth, but feel free to add a few swirls with your spatula. For an extra touch, swirl in more raspberry compote and decorate with fresh raspberries on top.

Serving Suggestions

When serving slices, enhance the flavors by adding a dollop of homemade raspberry compote or a light dusting of powdered sugar. For those who enjoy ice cream, a scoop of vanilla alongside this cake would create a lovely combination.

Tips for Success

To ensure your cake layers turn out perfectly, always use ingredients that are at room temperature. It helps with even mixing and a better rise. Also, keep in mind that over-mixing the batter can lead to a dense cake; so, be gentle when mixing!

Variations

If you’re looking to switch things up, consider substituting blueberries for raspberries. This slight change offers different flavor notes while still being delicious. Additionally, sprinkling poppy seeds into the cake batter adds texture and an extra layer of flavor.

Storage Tips

Got leftovers? No worries! Store them in an airtight container in the refrigerator for up to three days. If you’d like to make it ahead, freeze the cake layers individually wrapped in plastic wrap for up to three months. Just thaw them before assembling your delicious cake.

Pairing Ideas

To enjoy this cake even more, consider pairing it with a chilled glass of lemon iced tea or a refreshing rosé. Serving it alongside a fresh fruit salad completes the wholesome dessert experience.

FAQs

Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work beautifully here; just remember to keep them frozen until you need them.
How do I make sure my cake layers are even?
Using a kitchen scale can really help, or you can divide the batter evenly by spooning it into the pans with care.
What if my buttercream is too runny?
If your buttercream isn’t firm, simply place it in the fridge for a short time to help it set.
Can I prepare the cake in advance?
Yes! You can bake the layers a day ahead, wrap them tightly, and store them until you’re ready to assemble.
Is this cake suitable for birthdays?
Absolutely! Its colorful and vibrant appearance makes it a fantastic choice for birthday celebrations.

This Lemon Raspberry Cake isn’t just a treat; it’s a flavor-packed journey that celebrates the best of summer. Every bite is a cheerful reminder of sunshine, perfect for gatherings or a sweet solo indulgence. Enjoy bringing a slice of joy to your table!

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