Layers of lemon cake with raspberry jam swirl make the base for this Lemon Raspberry Cake and it's all finished with a zesty lemon cream cheese frosting. The perfect balance of sweet and tart, this cake is always a hit!
Prep Time 25 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12
Ingredients
For the Raspberry Filling
3cups(454g)fresh raspberries, or frozen and thawed
1 ½cups(300g)granulated sugar
1tablespoonlemon juice
For The Cake
2cups(400g)granulated sugar
2tablespoonslemon zest
½cup(120ml)canola oil, or vegetable oil
½cup(113g)unsalted butter, softened
4large eggs, at room temperature
1teaspoonvanilla extract
3cups(360g)cake flour
1tablespoonbaking powder
½teaspoonsalt
1cup(240ml)buttermilk, at room temperature
1tablespoonlemon juice
½cup(75g)fresh raspberries, optional
For the frosting
1cup(227g)unsalted butter, softened
8ounces(226g)cream cheese, softened
4-5cups(480 - 600g)confectioners’ sugar, sifted
2tablespoonsfresh lemon juice
⅛teaspoonsalt
Fresh raspberries, for garnish, optional
Instructions
Make the Raspberry Jam
Process raspberries in a food processor until smooth. Press the puree through a fine-mesh sieve set over a medium saucepan and discard the seeds. You should have about 1 ½ cups (320 g) of seedless puree.
Add the sugar and lemon juice to the puree. Heat over low heat, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has completely dissolved, turn the heat up to medium and bring the mixture to a rolling boil. Let boil for 5 minutes.
Remove from heat and drizzle a little jam onto a saucer and place in the fridge for 1 minute.
Run a finger through the cooled jam drizzle and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready.
Once the jam is ready, place it in a small bowl and allow it to cool completely before using
Make the Cake
Preheat the oven to 350°F. Grease the inside bottom and sides of two 9-inch round pans. Line the bottom of the pans with parchment paper cut to fit. Lightly grease the parchment paper. Dust the inside bottom and sides of the pan with flour, then tap out any excess. Wrap the pans in wet bake even strips. Set aside.
Using a stand mixer with the paddle attachment or a handheld electric mixer, beat the sugar and lemon zest together on medium speed for at least 5 minutes. This helps extract the oils from the zest resulting in more lemon flavor.
Add the oil and butter and mix on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated.
Mix in the buttermilk and lemon juice, followed by the remaining flour mixture, and beat on low until just combined. Take care not to over mix.
Divide the batter evenly between the prepared pans, using an offset spatula to level the batter. Drop spoonfuls of the cooled jam evenly over the top. (You do not need to use all of the jam.) Use a butter knife to swirl the jam into the filling. Press the fresh raspberries evenly into the cake batter if desired.
Bake for 25-30 minutes, until a toothpick inserted into the center, comes out with only a few moist crumbs attached.
Cool in the pans for 10 minutes then transfer to a wire rack and allow to cool completely before frosting.
Make the Frosting
In a large bowl using a stand mixer with the paddle attachment or a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 minutes.
Gradually beat in the sugar, followed by the lemon juice and salt. Beat on low speed until just incorporated then turn the mixer to high speed and beat for 2 minutes.
Assemble the Cake
Place one cake layer onto a serving platter. Spread a generous amount of frosting evenly over the cake.
Top with the second cake layer. Then, cover the top and sides of the cake with frosting. Immediately refrigerate the cake until firm, about 1 hour.
Decorate with raspberries just before serving.
Notes
Raspberry jam: I love the way the jam leaves swirls marks through the cake batter. And it tastes sweeter than fresh raspberries. If you don’t want to make the jam, you can still enjoy this cake by gently folding 1 ½ cups fresh raspberries into the batter. Keep in mind the berries will sink since the batter isn’t thick enough to support them.
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.
Leftover jam can be stored in the refrigerator for up to 1 week.