Description
Delight your taste buds with this refreshing Lemon Raspberry Cake that combines zesty lemon flavor with sweet raspberries. A perfect dessert for any occasion!
Ingredients
Scale
Raspberry Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups fresh raspberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
Cake
- 1 cup butter (room temperature)
- 1 cup granulated sugar
- zest of 1 lemon
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Frosting
- 2 cups butter (room temperature)
- 8 cups powdered sugar (divided)
- 6 tablespoons fresh lemon juice
- zest of 1 lemon
Instructions
- Raspberry Filling – In a medium saucepan, combine sugar and cornstarch. Add raspberries, lemon juice, and water. Boil for 4 minutes, stirring constantly. Strain and chill.
- Cake – Cream butter, sugar, lemon zest. Add lemon juice, vanilla, eggs. Mix dry ingredients and buttermilk separately. Combine wet and dry ingredients. Bake at 350°F.
- Frosting – Beat butter, half the powdered sugar, lemon zest, and juice. Add remaining powdered sugar until fluffy.
- Assemble the Cake – Cut cakes, layer with frosting and raspberry filling. Frost the cake and decorate as desired.
Notes
- Make sure to chill the raspberry filling for at least 4 hours for best results.
- For a smoother finish, use a hot spatula to smooth out the frosting on the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 65g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg