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–+ servings

Lemon Raspberry Cake

This lemon raspberry cake is so fresh and delicious. It has super soft lemon cake layers, a fresh raspberry buttercream and filled with raspberry jam. The buttercream is made with freeze-dried raspberry giving it max amount of raspberry flavor and a beautiful natrual pink color.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
 
 

LEMON CAKE LAYERS

  • 300 g granulated sugar
  • 2 tablespoon lemon zest about zest of 2 lemons
  • 180 g butter room temperature
  • 4 large eggs room temperature
  • 340 g all-purpose flour
  • 2 tablespoon cornstarch
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 240 g sour cream 14-18% room temperature
  • 60 g vegetable oil e.g. canola oil or avocado oil
  • 2 tablespoon lemon juice
  • 2 teaspoon vanilla extract

RASPBERRY BUTTERCREAM

  • 400 g butter
  • 660 g powdered sugar
  • 1 ½ tablespoon freeze dried raspberry powder
  • 2 teaspoon vanilla extract
  • 2-3 tablespoon whole milk room temperature

ASSEMBLING

  • 4-6 tablespoon raspberry jam
  • Fresh raspberries for decorating optional
  • Fresh lemon slices for decorating optional

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

LEMON CAKE LAYERS

  • Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm baking pan with parchment paper.
  • Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
    340 g all-purpose flour, 2 tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
  • In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
    300 g granulated sugar, 2 tablespoon lemon zest, 180 g butter
  • Add the eggs two at a time into the mixture and mix it in until combined.
    4 large eggs
  • Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  • Then add the sour cream, vegetable oil, lemon juice, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
    240 g sour cream 14-18%, 60 g vegetable oil, 2 teaspoon vanilla extract, 2 tablespoon lemon juice
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Divide the cake batter into the prepared pans, spreading out into an even layer, and bake for 20-22 minutes or until a cake tester comes out clean. Note: Be aware that these cake layers stay very light in color and therefore won’t look browned when done.
  • Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

RASPBERRY BUTTERCREAM

  • Sift the powdered sugar and freeze dried raspberry powder and set it aside.
    660 g powdered sugar, 1 ½ tablespoon freeze dried raspberry powder
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    400 g butter
  • Add the powdered sugar/freeze dried raspberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.
    2 teaspoon vanilla extract, 2-3 tablespoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.

ASSEMBLING

  • Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2-3 tablespoon of raspberry jam and even it out. Leave the outer edge of the cake free so the raspberry jam doesn’t spill out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.
    4-6 tablespoon raspberry jam
  • Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
  • Add the remaining frosting, and even it out over the cake. Finally, decorate with fresh raspberries and/or lemon slices.
    Fresh raspberries for decorating, Fresh lemon slices for decorating

Nutrition

Carbohydrates: 113gProtein: 6gFat: 50gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 171mgSodium: 581mgPotassium: 110mgFiber: 1gSugar: 86gVitamin A: 1416IUVitamin C: 2mgCalcium: 66mgIron: 2mg
Keyword lemon cake, raspberry, raspberry buttercream
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