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Lemon Raspberries and Cream Cake

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 450
A delightful cake combining zesty lemon flavors with fresh raspberries and creamy layers, perfect for any celebration.

Ingredients

Dry ingredients

  • 150 g all purpose flour
  • 1.25 tsp baking powder
  • 0.5 tsp salt
  • 175 g granulated sugar
  • 85 g unsalted butter cubed (room temperature)
  • 25 g vegetable oil
  • 2 tbsp vanilla
  • 60 g sour cream (room temperature)
  • ¼ c whole milk (room temperature)
  • 3 tbsp egg whites (room temperature)

Filling and Topping

  • 35 g unsalted butter cubed
  • 65 g granulated sugar
  • 1 large lemon zest (of 1 large lemon)
  • 40 g lemon juice
  • 2.67 tbsp lemon zest (from 1 large lemon)
  • ⅛ tsp salt
  • 1 packet instant vanilla pudding (96g)

Cream

  • 335 g heavy whipping cream
  • 115 g whole milk
  • 120 g fresh raspberries (halved)
  • 170 g heavy whipping cream
  • 1 tbsp granulated sugar
  • 1 tsp vanilla bean paste
  • ⅛ tsp salt

Instructions 

  • Preheat oven to 350°F (175°C). Mix dry ingredients and wet ingredients separately, then combine and bake for 40 minutes.
  • Prepare lemon zest, juice, and pudding; set aside.
  • Whip heavy cream with sugar and vanilla bean paste until stiff peaks form. Fold in raspberries.
  • Assemble cooled cake layers with lemon filling and whipped cream topping. Chill before serving.

Notes

Use fresh lemons for the best flavor and ensure all ingredients are at room temperature for optimal mixing.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, Lemon, raspberries