The world would be a sad, sad place without desserts, wouldn’t it? I don’t believe it’s possible to have too many good dessert recipes to chose from. After all, there are so many different dessert occasions – birthdays and celebrations of every kind, holidays, mid-afternoon dessert that poses as a snack, 2:00 am in pajama dessert directly from the container, days that end in Y. Yep, the opportunities to partake in dessert are truly endless.
Although this Lemon Raspberry Cake would taste delicious on any of the above occasions, it definitely qualifies as special-occasion worthy. It’s a from scratch cake that requires not much more work than a cake mix, yet the final result is stunning and delicious.
The lemon and raspberry flavors are both subtle on their own, but they combine in a refreshing and flavorful bite. The cake is a little dry and denser than a yellow cake. In fact, it’s very similar in taste and texture to a poundcake.
Lemon Raspberry Cake
For the cake:
- 3 c. flour
- 3 t. baking powder
- 1 t. salt
- 1 c. butter
- 2 c. sugar
- 1 T. freshly grated lemon zest
- 4 eggs
- 1 c. milk
- 1 T. freshly squeezed lemon juice
- 1 t. vanilla extract
- 1 t. almond extract
1. Combine the flour, baking powder and salt in a bowl. Stir together with a whisk or fork for about 30 seconds. Set aside.
2. In a mixing bowl, beat the butter, sugar and lemon zest together until fluffy, about 3 minutes. Add eggs and beat to combine well.
3. In a measuring cup or bowl, combine milk, lemon juice and extracts.
4. Alternately add flour mixture and liquid, beating just until incorporated. Continue until done.
5. Pour cake batter evenly between two greased and floured 9-inch cake pans. Bake at 375 degrees for 25-35 minutes, until cake tests done with a toothpick. Cool completely on a wire rack.
- 1 1/4 c. butter
- 3 c. powdered sugar
- 2 t. freshly grated lemon zest
- 3 T. freshly squeezed lemon juice
- 2-4 T. milk
- 1 10 oz. jar raspberry preserves (set aside for assembling cake)
1. Beat butter, powdered sugar, lemon zest and juice together until light and creamy, about 3-5 minutes. Slowly add milk just until frosting reaches desired consistency.
To assemble cake:
1. Horizontally slice the completely cooled cakes into two halves. Spread a third of the raspberry preserves on the top side of one of the sliced cakes.
2. Stack another layer of cake on top, followed by more preserves. Repeat until done. Completely frost cake.
I really wanted to decorate the top of this cake with some fresh raspberries, but I tried two stores and they were both sold out. So I made do and reserved a tablespoon of the raspberry preserves to dollop on top. It worked in a pinch, although I still think fresh raspberries are the way to go.
Stop by I Heart Faces for “My Story in Photos: Dessert Recipe Edition.”