Lemon Raspberry Cake Recipe
This fresh lemon raspberry cake is filled with raspberries and has a swirl of lemon sugar drizzle all over the top. It is then sandwiched and covered with cream cheese frosting. Enjoy the tart and sweet taste of lemon and raspberry in each bite!
Servings: 12 portions
Equipment
- Mixing bowls.
- Spatula
- Juicer
- Handheld mixer
- 8 inch round cake pans
Ingredients
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
Instructions
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.
Notes
- 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.
Nutrition
Serving: 1portions | Calories: 509kcal | Carbohydrates: 51g | Protein: 7g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 424mg | Potassium: 126mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1334IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2mg
Disclaimer
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.