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Lemon Raspberry Cake

Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Keyword: cake

Ingredients

For the cake:

  • 3 cup flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup butter
  • 2 cup sugar
  • 1 tbsp freshly grated lemon zest
  • 4 eggs
  • 1 cup milk
  • 1 tbsp freshly squeezed lemon zest
  • 4 eggs
  • 1 cup milk
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 1 tsp almond extract

For frosting:

  • 1 1/4 cup butter
  • 3 cup powdered sugar
  • 2 tsp freshly grated lemon zest
  • 3 tbsp freshly squeezed lemon juice
  • 2 - 4 tbsp freshly squeezed lemon juice
  • 1 10 oz jar raspberry preserves (set aside for assembling cake)

Instructions

For the cake:

  • Combine the flour, baking powder and salt in a bowl. Stir together with a whisk or fork for about 30 seconds. Set aside.
  • In a mixing bowl, beat the butter, sugar and lemon zest together until fluffy, about 3 minutes. Add eggs and beat to combine well.
  • In a measuring cup or bowl, combine milk, lemon juice and extracts.
  • Alternately add flour mixture and liquid, beating just until incorporated. Continue until done.
  • 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.

For frosting:

  •  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:

  • 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.
  • Stack another layer of cake on top, followed by more preserves. Repeat until done. Completely frost cake.

Notes

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.