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Lemon Raspberry Cake

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 450
A vibrant and flavorful lemon raspberry cake layered with raspberry preserves and cream cheese frosting, perfect for special occasions.

Ingredients

Cake Batter

  • 1.5 cups granulated sugar
  • 2 tbsp cornstarch
  • 4 large egg yolks (save whites for cake)
  • 180 ml whole milk
  • 180 ml heavy cream
  • Zest of 2 lemons lemon zest
  • 2 tbsp unsalted butter
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3.25 cups cake flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 1.5 cups granulated sugar
  • 2 tbsp lemon zest
  • 1 cup unsalted butter (room temp)
  • 3 tbsp oil
  • 4 large egg whites
  • 1 large egg
  • 1.5 cups buttermilk

Filling & Frosting

  • Heaping 0.5 cup raspberry preserves (for between cake layers)
  • 8 oz cream cheese (chilled)
  • 1 cup powdered sugar
  • 0.5 cup ground freeze dried raspberries
  • 1.5 cups heavy cream

Instructions 

  • Prepare cake layers by mixing dry ingredients, then add wet ingredients and bake at 350°F (175°C) for 30-35 minutes.
  • Whip egg whites until stiff peaks form; fold into batter and bake.
  • Mix cream cheese with powdered sugar and raspberry ground; whip heavy cream and combine with frosting ingredients.
  • Layer cake with raspberry preserves and frosting; chill before serving.

Notes

Ensure all ingredients are at room temperature for best results.
Calories: 450kcal
Cost: $20
Course: Dessert
Cuisine: American
Keyword: cake, Lemon, raspberry