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–+ servings
Lemon Raspberry Cake

Delicious Lemon Raspberry Cake for a Bright Summer Treat

This Lemon Raspberry Cake is a delightful blend of zesty lemon and juicy raspberries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup Granulated Sugar
  • 2 tablespoons Lemon Zest
  • 1 cup Butter room temperature
  • 4 large Eggs room temperature
  • 2 cups All-Purpose Flour measured accurately
  • 1 cup Cornstarch
  • 2 teaspoons Baking Powder fresh
  • 1 teaspoon Baking Soda fresh
  • 1 teaspoon Salt
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 1/2 cup Vegetable Oil neutral or avocado oil
  • 1/4 cup Lemon Juice fresh juice preferred
  • 1 teaspoon Lemon Extract
For the Raspberry Buttercream
  • 1 cup Butter room temperature
  • 4 cups Powdered Sugar
  • 1/2 cup Freeze-Dried Raspberry Powder or fresh raspberries
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Whole Milk room temperature
For Assembling and Decorating
  • 1/2 cup Raspberry Jam
  • 1 cup Fresh Raspberries for garnish
  • 1 lemon Lemon Slices for garnish

Equipment

  • Mixing bowls
  • Spatula
  • cake pans
  • Whisk
  • measuring cups
  • measuring spoons
  • Cooling Racks

Method
 

Step-by-Step Instructions
  1. Preheat oven to 170ºC (340ºF). Prepare three 20 cm round cake pans with parchment paper and grease the sides.
  2. Sift together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
  3. Mix sugar and lemon zest together, then cream with butter until light and fluffy.
  4. Add eggs one at a time, alternating with dry ingredients and sour cream mixture until just combined.
  5. Divide batter among pans. Bake for 20-23 minutes, until a cake tester comes out clean.
  6. Cool cake layers in pans for 10 minutes, then move to wire racks to cool completely.
  7. Prepare raspberry buttercream by mixing powdered sugar and raspberry powder, then whipping with butter and milk.
  8. Assemble by layering cake, buttercream, and raspberry jam, finishing with a crumb coat of buttercream.
  9. Frost with remaining buttercream, garnish with fresh raspberries and lemon slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, make sure your ingredients are at room temperature and measure accurately.

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