Lemon Raspberry Cake
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!
Prep Time45 mins
Cook Time37 mins
Total Time1 hr 22 mins
Yields: 12 servings
For the filling
- 1 and 1/2 cups (180 g) fresh raspberries frozen can also be used
- 1 cup (200 g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the cake
- 3 cups (360 g) cake flour sifted
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk room temperature
- 1/4 cup (60 ml) fresh lemon juice from about 2 lemons
- 1/4 cup (60 ml) vegetable or canola oil
- 3/4 cup (170 g) unsalted butter softened
- 1 and 1/2 cups (300 g) 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
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 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.
*lemon extract is optional but recommended for more lemon flavor.