Lemon Raspberry Cake

Name: Lemon Raspberry Cake
Prep time: 45 min
Cook time: 37 min
Total time: 82 min
Yield: 12 servings
Ingredients: 1 and 1/2 cups fresh raspberries (frozen can also be used); 1 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 3 cups cake flour (sifted); 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup whole milk (room temperature); 1/4 cup fresh lemon juice (from about 2 lemons); 1/4 cup vegetable or canola oil; 3/4 cup unsalted butter (softened); 1 and 1/2 cups granulated sugar; 4 large eggs (room temperature); 2 tablespoons lemon zest (from about 2 lemons); 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract (*); 1 recipe for Raspberry Frosting; fresh raspberries for garnish (optional); lemon slices for garnish (optional)

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August 2, 2018

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This Lemon Raspberry Cake features tender lemon cake with fresh raspberry filling and luscious raspberry frosting. Lemon extract is added to the batter to enhance the lemon flavor but it’s totally optional!

lemon raspberry cake with slices cut out

Lemon Raspberry Cake

This recipe was requested by a member of our Facebook group after I shared these lemon raspberry crescent rolls. I meant to have it up sooner but as you know, I took some time away to recharge.

It took me a couple tries to get the recipe perfect and I couldn’t be more pleased with the final result. It features two thick layers of lemon cake sandwiched around a fresh raspberry filling and covered in the ultimate raspberry frosting.

The cake uses lemon juice, zest, and lemon extract. I found that without the lemon extract the cake was lacking in flavor. It’s totally optional for you to use but I highly recommend it.

Fresh raspberry sauce is used for the filling. It needs to be cooled completely before filling the cake so I suggest making it first. You can pop in the refrigerator to chill while you make the cake layers.

slice of lemon raspberry cake on a pewter plate

How to get the best lemon cake flavor?

The key to intense lemon flavor is to use a combination of lemon zest, juice, and extract. I highly recommend Watkins Pure Lemon Extract because doesn’t contain artificial flavors, colors, or additives.

Raspberry filling for lemon cake

The filling for this lemon cake is made with just four ingredients – raspberries, sugar, cornstarch, and lemon juice. You can use fresh or frozen raspberries. Frozen raspberries may take longer to cook down.

How to make lemon cake with raspberry filling?

Step 1: Make the cake layers

dry ingredients for lemon cake — Mix the dry ingredients; set aside.

wet ingredients for lemon cake — Combine the milk, lemon juice, and oil; set aside.

creamed butter and sugar — Cream the butter and sugar together.

creamed butter with egg and lemon — Add the eggs, lemon zest, vanilla, and lemon extract.

wet ingredients mixed for lemon cake in glass bowl — Beat until well combined.

lemon cake batter in bowl — Gradually beat in the dry ingredients, alternating with the milk mixture.

Divide batter between two 9-inch pans and bake for 25-30 minutes at 350°F.

Step 2: Make the raspberry filling

raspberries and sugar in saucepan — Combine raspberries, sugar, cornstarch, and lemon juice in a saucepan.

cooked raspberries in saucepan — Cook over medium-high heat until thickened, about 5-7 minutes.

strained raspberry sauce — Run through a fine-mesh sieve to remove the seeds.

fresh raspberry cake filling — Cover and refrigerate until ready to use.

Step 3: Assemble and frost

I used my new favorite raspberry frosting but this lemon cream cheese frosting would be delightful as well.

raspberry filling over lemon cake — Pipe a dam of frosting around the outside edge of the bottom cake layer, then fill it with the raspberry filling.

naked lemon raspberry cake — Top with the second cake layer, then frost the entire cake.

Lemon raspberry cake on a cake stand

slice of lemon cake with raspberry filling

Tips for making lemon raspberry cake

This recipe calls for cake flour. If you don’t have any on hand, you can make homemade cake flour with all-purpose flour and cornstarch.
Oven temperatures can vary. Start checking for doneness about 5 minutes sooner than the recipe calls for.
Lemon extract is highly recommended for the best lemon flavor. I use a combination of extract, zest, and juice in this recipe.
Fresh or frozen raspberries can be used for the filling.

Helpful tools

Stand Mixer Paddle Attachment 9-inch Cake Pan Bake Even Strips Fine Mesh Sieve

5 from 1 vote

Lemon Raspberry Cake

Course Dessert

Cuisine American

Keyword cake, lemon raspberry cake

Prep Time 45 minutes

Cook Time 37 minutes

Total Time 1 hour 22 minutes

Yields 12 servings

Calories 462 kcal

Author Jen Sobjack

Ingredients

US Cups - Metric

For the filling

1 and 1/2 cups fresh raspberries frozen can also be used
1 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the cake

3 cups cake flour sifted
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk room temperature
1/4 cup fresh lemon juice from about 2 lemons
1/4 cup vegetable or canola oil
3/4 cup unsalted butter softened
1 and 1/2 cups granulated sugar
4 large eggs room temperature
2 tablespoons lemon zest from about 2 lemons
1 teaspoon vanilla extract
1/2 teaspoon lemon extract *

For the frosting

1 recipe for Raspberry Frosting
fresh raspberries for garnish optional
lemon slices for garnish optional

Instructions

Make the filling

Combine all the ingredients for the filling in a medium saucepan. Cook over medium-high heat, stirring constantly until thickened, about 5-7 minutes.
Remove from heat and press through a fine-mesh sieve into a small bowl. Discard the pulp. Cover the bowl with plastic wrap and refrigerate until ready to use, up to 2 days.

Make the cake

Preheat the oven to 350°F. Lightly grease and flour 2 9-inch round cake pans; set aside.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and set aside.
in a small bowl or liquid measuring cup, whisk the milk, lemon juice, and oil together; set aside.
Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together until light and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing well after each addition, followed by the lemon zest, vanilla, and lemon extract.
Gradually add the flour mixture alternating with the milk mixture, beginning and ending with the flour mixture, beating well after each addition.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
Cool in the pans for 10 minutes then invert the cakes on a wire rack to cool completely.

Make the frosting

Prepare the raspberry frosting according to the recipe instructions.

Assemble the cake

Place one cake layer on a serving plate. Pipe a dam of frosting around the outer edge and fill with raspberry filling. Top with the second cake layer and cover the entire cake with frosting. Garnish with fresh lemon slices and raspberries if desired.

Make ahead tip

Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days
Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before use.
Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.

Recipe Notes

*lemon extract is optional but recommended for more lemon flavor.

Baking Variations:

Bake the cake in 3 8-inch round pans for 15-25 minutes
2 12-cup muffin pans for 15-18 minutes
or a 9x13-inch pan for 30-35 minutes.
If you wish to make changes other than these, please consult this guide for how to convert pan sizes.

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Jen Sobjack

Jen has a passion for baking and she’s dedicated to bringing you classic dessert recipes filled with more flavor and creativity. When Jen isn’t in the kitchen she’s traveling with her husband in search of the best places with the greatest experiences. You can follow their travel journeys on Instagram and Youtube!