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Lemon Raspberry Drip Cake

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 pieces
Calories 450
A delightful layered cake combining zesty lemon and fresh raspberries, topped with a sweet lemon glaze and garnished with fruit and zest.

Ingredients

Cake Batter

  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup unsalted butter, softened
  • 1 cup milk
  • 4 large eggs
  • 1/2 cup lemon juice
  • Zest of 2 lemons lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Raspberry Filling

  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Lemon Glaze

  • 2 cups powdered sugar
  • 1/4 cup lemon juice
  • 2-3 tablespoons milk

Garnishes

  • Fresh raspberries
  • Lemon slices
  • Lemon zest

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans.
  • Cream butter and sugar, beat in eggs, lemon juice, and zest. Mix dry ingredients and alternate with milk into wet mixture. Divide batter and bake for 25-30 minutes.
  • Cook raspberries, sugar, lemon juice, and cornstarch until thickened. Cool completely.
  • Level cakes, spread raspberry filling, stack, then pour lemon glaze over top. Garnish with raspberries, lemon slices, and zest. Refrigerate for 2 hours before serving.

Notes

Ensure the cake is completely cooled before glazing to prevent melting.
Calories: 450kcal
Cost: $20
Course: Dessert
Cuisine: American
Keyword: cake, Lemon, raspberry