A Bakery-Style Lemon Raspberry Cake!
Is there anyone else who is as excited for summer as I am? I can’t wait for the weather to warm up, the days to get longer, and to enjoy outside activities with friends and family. Don’t forget the delightful summer dishes and snacks, especially the lemon ones!
But don’t worry. Thanks to the global trading happening across the globe, I think we can create that summer feel almost all year round.
So, let’s start with this lemon raspberry cake!
You will love this lemon raspberry cake because you don’t have to wait for the summer to bring good-quality fresh raspberries. You can use frozen raspberries.
This delicious lemony cake is loaded with juicy raspberries and zesty lemon flavor. Its filling and frosting is made with raspberry jam and whipped cream cheese.
This cake can be decorated with a stunning appearance to complement its delicious flavor. It is an ideal choice for that celebration cake if you ask me. Effortless-to-prepare and even simpler-to-savor bakery-style layer cake!
Why You’ll Love This Cake
- Amazing Cake: The cake is incredibly soft, moist, and flavorful. This lemon raspberry cake looks and tastes amazing!
- Made From Basic Components: Simple pantry staples are used to make this raspberry cake, which also uses items in season when possible.
- Ideal Balance: not too sweet, not too tart. An adept balance of tart, refreshing sweetness compels one to cleanse the plate.
- Frosting: There is cream cheese frosting between each cake—no dry cake left out here!
- Layers of taste and feel: With its soft, moist cake drizzled with sugared lemon juice, filled and covered with zesty lemon-raspberry cream cheese frosting, this cake embodies all the best parts of a delightful dessert.
Lemon Raspberry Cake Ingredients
Despite the seemingly endless list of ingredients, most items are common pantry basics in this lemon raspberry cake recipe: batter, filling, and frosting.
The downloadable recipe card at the end of this post contains precise measurements for everything you need.
- All-purpose Flour: When measuring cake flour, use a food scale or measuring cups and spoons for an exact measurement. Avoid packing your flour.
- Caster Sugar: It gives the filling some extra volume and sweetness.
- Margarine or Baking Spread: Margarine enhances the flavor and mouthfeel of baked goods.
- Salt: for flavor.
- Baking Powder: The cake rises in the oven and becomes softer thanks to this leavening agent. It will only work if it is fresh.
- Eggs: Eggs should be at room temperature before using.
- Frozen Raspberries: You will need approximately two pints for the filling and decoration. You can also use fresh raspberries.
- Fresh Lemon Zest: This intensifies the flavor of lemon. Make sure to avoid the white pith, which is extremely bitter.
- Granulated Sugar: for perfect sweetness
- Fresh Lemon Juice: Use freshly squeezed lemon juice to give the cake a tangy flavor.
- Cream: Heavy cream or double cream achieves the right consistency for the frosting.
- Cream Cheese: The raspberry frosting gets a hint of tanginess from the full-fat cream cheese.
- Raspberry Jam/ Converse: Ideally, you use the seedless jam. However, you can always use the one with the seeds. Warm it up, sieve, and discard the seeds.
How to Make Lemon Raspberry Cake
Make the cake by lining two 8-inch (20-cm) round pans with parchment paper. Set the oven’s temperature to 180°C (356°F) or gas mark 4.
Combine the eggs, baking powder, caster sugar, margarine, and salt in a mixing dish. Beat the ingredients with a handheld or stand mixer until a light, fluffy cake batter is achieved.
Gently whisk in the frozen raspberries after folding them into the batter.
Pour the batter into the prepared pans after dividing it. Bake the cake layers in an oven for approximately 30 minutes or until they spring back to the touch. To check it out, you can also use a toothpick. Your cakes are made if they come out clear.
Make the lemon drizzle by mixing the sugar, zest, and lemon juice in a small bowl while the cakes are baking. Mix only until the sugar grains dissolve.
Remove the cakes from the oven and let them cool for a few minutes before finishing with the sugar-lemon mixture drizzled on top. Spread the mixture evenly over the cake layers.
After the cakes have soaked in the syrup for two to three minutes, remove them from the pans and let them cool on a wire rack.
Whisk heavy cream and double cream in a bowl until stiff. Both a hand mixer and a stand mixer are suitable.
Next, add the raspberry jam and cream cheese. Mix everything until the mixture is creamy, smooth, and combined.
Now assemble the cake. Place the cake layer on a serving plate or a cake stand; spread the frosting between and atop the cooled cake layers. If desired, top with raspberries and serve.
Tips For Making The Best Raspberry Lemon Cake
For an incredibly soft, light, and lemony success, stick to these tips and strategies!
- Reading the whole recipe carefully is important for all recipes. Prepare the ingredients, like butter spread, eggs, lemon juice, and cream. To bake the cake, give yourself plenty of time.
- Measure accurately: Make sure you accurately measure each component.
- Don’t overmix your cake batter once you add the egg mixture; otherwise, your cake will be dense, tough, and dry.
- Don’t peek at the cake frequently. Stay away from the cake for at least 25 minutes to prevent uneven baking and possible falling.
- Allow cakes to cool fully before slicing. If you have the time, chill the cake layers for half an hour to help them firm up. As a result, they become far less crumbly and are easier to slice.
- Thicken the raspberry filling: Spreadable but thick raspberry jam is the ideal consistency for the filling. The layers of the cake will slip if it’s too loose.
Substitutions and Variations
- All-purpose flour: A good-quality gluten-free flour will make this cake gluten-free.
- Granulated Sugar: You can use soft light brown sugar as an alternative.
- Zest: For this cake, lemon zest is a necessary taste component. Use a different bright, light citrous, like a lime or Meyer lemon.
- Various Toppings: You can enhance the cake’s taste by covering it with blackberries, blueberries, cherries, or strawberries. Shaved white chocolate is another option for decoration.
- Frosting: You can use lemon curd frosting by adding lemon curd instead of raspberry jam.
- Lemon Blueberry Cake: Mix one cup of blueberries with one tablespoon of flour to keep the blueberries from sinking. Add the floured blueberries just before the mixing is complete. Smaller blueberries help the batter cook more evenly, so I use them.
- Lemon Poppy Seed Cake: Mix the dry ingredients for the lemon poppy seed cake with one tablespoon of poppy seeds.
How to Store Cakes to Keep Them Fresh and Flavorful:
- A big container or a cake cover should be used to store the cake.
- A firmly closed freezer-safe container can freeze frosted cakes for up to three months. Thaw it at room temperature when you are ready to eat it again.
- Cover the leftover cake slices on a big plate with parchment paper sheets. This will keep the cake slices from sticking together. The cake will stay good in the refrigerator for up to three days, covered with Saran wrap.
Can I use strawberry instead of raspberry?
Yes, of course! You can use strawberry jam and freeze-dried strawberries instead.
How do you store this cake?
Store the cake in the refrigerator and make sure it’s airtight. It will remain moist for around 3 days.
Amazingly Delicious Cake!
A lovely Lemon Raspberry cake filled with raspberries and cheesy cream inside is ready to indulge! This is a layer cake with two soft lemon sponges, a sweet cream cheese frosting in the middle of the cake layers, and over the top. Fresh, tasty, and amazingly moist lemon cake!
Take care and all the best.
Lemon Raspberry Cake Recipe
- Mixing bowls.
- Handheld mixer
- Stand mixer
- 8 inch round cake pans
For the cake:
- 1½ cup + 1 tablespoon all-purpose flour
- 1 cup caster sugar
- 1 cup margarine/ baking spread
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 4 eggs
- 1 cup frozen raspberries
- 1 tablespoon lemon zest of 1 lemon
For the drizzle:
- ¼ cup granulated sugar
- Juice of 2 lemons
- 1 tablespoon lemon zest of 1 lemon
For the filling and frosting:
- 1 cup heavy cream/ double cream
- 1 cup grams cream cheese
- 3 tablespoons seedless raspberry jam/ converse see the note
For the cakes:
- Prepare two 8-inch/ 20 cm round cake pans and line them with parchment paper.
- Preheat the oven to 180°C/ 356°F or at gas mark 4.
- Place the all-purpose flour, caster sugar, margarine, baking powder, salt, and eggs in a mixing bowl. Using a handheld or stand mixer, beat the ingredients together until you get a fluffy, light, and pale cake batter.
- Fold the frozen raspberries into the batter and carefully stir.
- Divide the batter and pour it into prepared pans. Bake in the oven for about 30 minutes or until the cakes spring back when you touch them. You can also insert a toothpick to test. If it comes out clean, your cakes are ready.
For the drizzle:
- While the cakes are cooking in the oven, prepare the lemon drizzle by mixing the granulated sugar, lemon zest, and lemon juice in a small bowl. You don’t have to stir until all the sugar granules are dissolved.
- Once the cakes are cooked, take them out of the oven and leave them for a few minutes before you drizzle the sugar-lemon mixture over. Spoon the mixture all over the cake.
- Let the syrup soak in the cakes for about 2-3 minutes, then take the cakes out of the pans and let them cool completely on a wire rack.
For the filling and frosting:
- Whisk the heavy cream/ double cream in a mixing bowl until it is stiff. You can use a hand mixer or a stand mixer.
- Then add the cream cheese and the raspberry jam/ converse. Whisk the mixture until all is combined, smooth, and creamy.
- Sandwich and cover the cooled cakes with the frosting. Add raspberry on the top if you desire, and serve.
- You can use ordinary jam if you can not get seedless raspberry jam. Warm the jam in a microwave for about 10 seconds and sieve it. Discard the seeds.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.