Here’s a deliciously moist Lemon Cake with Raspberry Filling that combines the tanginess of lemon with the sweetness of raspberry. This cake is perfect for spring and summer gatherings or any special occasion!
Lemon Cake with Raspberry Filling Recipe
Ingredients:
For the Lemon Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp water
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- Zest of 1 lemon
- 3 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (to adjust consistency)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
- Make the Lemon Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Raspberry Filling:
- In a small saucepan, combine the raspberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens (about 5–10 minutes).
- Remove from heat and allow the filling to cool completely before using.
- Make the Lemon Buttercream Frosting:
- In a large bowl, beat the butter until smooth and creamy.
- Gradually add the powdered sugar, beating well between each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency (light and fluffy).
- Assemble the Cake:
- Place one cake layer on a serving plate. Pipe a ring of buttercream around the edge to create a dam, then spread the raspberry filling evenly in the center.
- Place the second cake layer on top, and frost the entire cake with the lemon buttercream.
- Decorate:
- Garnish the top of the cake with fresh raspberries and lemon zest, or simply dust with powdered sugar.
- Chill and Serve:
- Chill the cake for at least 30 minutes before serving to help set the frosting and filling.
This Lemon Cake with Raspberry Filling is bursting with fresh flavors, making it a perfect dessert for any occasion! The combination of lemon and raspberry creates a refreshing and sweet balance.