Simple Raspberry Lemon Cake Recipes

LEMON AND RASPBERRY POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
• Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
• Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

LEMON RASPBERRY BUTTERMILK CAKE RECIPE

Steps:

• Combine raspberries and sugar in a sauce pan and bring to a boil. Use an immersion blender to make the filling smooth (or leave chunky if you prefer). Combine your cornstarch and water to make a slurry. Pour it into the raspberry mixture and let it simmer until mixture is clear and thickened. Remove from heat, stir in lemon juice and zest and let cool before using. Store leftovers in the fridge for up to a week or freeze for 6 months.
• Place egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine. Add in butter in small chunks then vanilla extract and salt. Whip on high until light and fluffy and white. Optional: whip in 1/4 cup raspberry pureeOptional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.
• Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking. Make sure all ingredients are at room temperature or slightly warm (eggs, buttermilk, butter)
• Measure out buttermilk. Place 4 oz in separate measuring cup. Add oil to the 4oz of buttermilk and set aside. To the remaining milk, add your eggs (lightly whisked to break them up) extract, lemon juice and lemon zest.
• Measure out dry ingredients and place them into the stand mixer bowl.
• Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
• Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid) for 2 full minutes.
• Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
• Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.
• Lightly grease 2 8" cake pans cake goop or other pan release. Fill pans 3/4 full. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
• Add 3-4 large dollops of your raspberry filling to the cake batter and use a spoon or knife to swirl it through the batter. I also add in about 1/4 cup of fresh raspberries dusted with flour sprinkled on top. Do not stir them in.
• I always start by baking for 30 minutes for 8" and smaller cakes and 35 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 2 minutes after that until I'm close and then it's every 1 minute. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
• After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
• Once the cakes are chilled in the refrigerator and feel firm you can trim off the brown edges from the sides (optional) and fill with your buttercream and more of your raspberry filling. It's best to create a dam (see video) to help hold in the raspberry filling and keep it from oozing out. Crumb coat the cake with buttercream, chill then apply your final coat of buttercream. Top with lemon slices, more raspberries and a drizzle of raspberry filling around the outside edge.

LEMON RASPBERRY CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition., Transfer to three greased and floured 9-in. round baking pans. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Cut each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a fifth of the jam. Repeat layers four times. Top with remaining cake. , For frosting, in a small bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until blended. Frost top and sides of cake.

RASPBERRY LEMON CAKE

Steps:

• Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
• Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
• Beat in the egg yolks, one at a time, along with the vanilla.
• In a separate bowl beat the egg whites until soft peaks form.
• Whisk together the flour, baking powder, salt, and baking soda.
• Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
• Fold in the whipped egg whites, and when no white streaks remain.
• Fold in the berries.
• Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
• Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
• Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
• To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
• Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

RASPBERRY CAKE WITH WHIPPED LEMON FROSTING

Steps:

• Preheat oven according to cake mix instructions. Thoroughly grease two cake pans. Prepare cake mix according to package instructions then add in dry pudding mix. Mix until fully blended. Fold in the raspberries (reserving some for garnish if desired). Pour batter evenly between two cake pans. Bake according to package instructions.
• While cake is baking, prepare your Lemon Whipped Cream Frosting. Use a high powered mixer and add whipping cream and powdered sugar together and beat on high until it firms up and forms stiff peaks. This will take about 3 minutes. Fold in can of lemon pie filling and gently stir until blended. Store in the refrigerator until ready to use.
• Once cakes are done(when a toothpick can be inserted and removed cleanly), allow to cool a bit before removing from pans. Then, make sure to very carefully remove the cakes as the raspberries will be very hot and moist. Allow to cool completely before adding frosting.
• Once cakes are ready to be frosted, add a layer to the center of the cakes and then frost the top and sides. Top with whipped cream and reserved raspberries if desired.
• Keep this cake refrigerated. It tastes best when served nice and cool.

LEMON-RASPBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
• Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.

LEMON RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
• In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
• In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
• In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
• Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
• Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
• While the cakes cool, you can make the frosting.

SIMPLE RASPBERRY LEMON CAKE

Steps:

• Preheat the oven to 350°F, and lightly coat a 9"-round springform pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the agave and lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above, where the raspberries were placed on their sides.) Bake at 350°F for 32-37 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.

LEMON RASPBERRY CAKE

Steps:

• Add 2 cups of granulated sugar and 1 Tbsp fresh lemon zest into the bowl of a stand mixer or a large bowl. Massage the sugar and zest together with your finger tips to release the oil in the zest.
• Add 2 cups + 2 Tbsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt into the lemon sugar. Use a stand mixer with a paddle attachment or hand mixer to mix on a low speed until combined.
• Mix in 2/3 cup (1 & 1/3 stick) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain and the mixture becomes crumbly.
• Pour in 2/3 cup or about 5 egg whites and mix on low until just incorporated and the batter looks wet.
• Mix in 3/4 cup of buttermilk, 1/4 cup lemon juice, 1 Tbsp vegetable oil, and 1 tsp vanilla extract. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Divide batter evenly between the prepared cake pans. If desired, place 1 cup of fresh raspberries on top of the cake batter.
• Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
• Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
• Use a serrated knife to level the tops of the layers right before you plan to assemble your cake.
• Beat 1 cup of unsalted butter and 1/2 cup of cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer, until smooth.
• Add in 1 Tbsp fresh lemon juice, 1 Tbsp lemon zest, 1/2 tsp salt, and 1 tsp vanilla extract or vanilla bean paste. Beat on low until incorporated.
• Slowly mix in 5 cups of powdered sugar on a very low speed, 1 cup at a time. Mix on low until the desired consistency is reached.
• If the frosting is too thick, add in additional lemon juice (1 Tablespoon at a time).
• If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Place the frosting in a large piping bag and secure the top with a rubber band.
• Stack and frost cake layers on a greaseproof cake board or flat plate, using a dab of frosting to help stick the first cake layer to the board.
• Pipe a thick ring of frosting on top of the cake layer. Spread about 1/4 cup of the raspberry filling inside the ring of frosting. Pipe a layer of lemon cream cheese frosting on top of the filling.
• Repeat with remaining cake layers then chill the cake in the fridge (30 minutes) or freezer (10 minutes) to help the cake filling firm up and make it easier to cover the cake in a crumb coat.
• Spread a thin coat of frosting around the cake and smooth the frosting using a bench scraper.
• Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the crumb coat is firm to the touch.
• Add a second, thicker layer of lemon cream cheese frosting to the cake and smooth using an icing comb.
• Decorate as desired! I chose to make a ring of fresh raspberries and lemon peel spirals, and dust them with a bit of powdered sugar.

RASPBERRY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch pans with cooking spray and lightly flour sides and bottoms.
• Mix cake mix, water, egg whites, and oil in a large bowl until thoroughly combined. Divide batter between pans.
• Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool on wire racks, about 15 minutes. Remove cakes from pans and let cool completely, about 30 minutes.
• Mix vanilla frosting, whipped topping, and grated lemon peel together in a bowl.
• Place 1 cake on a serving plate, coat with 1/2 the frosting, arrange raspberries on top. Cover with the second cake and frost completely.

LEMON-RASPBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.

LEMON AND RASPBERRY CAKE!

Steps:

• Preheat your oven to 180C/160C Fan and line three 8"/20cm tins with parchment paper, and leave to the side.
• Beat together your butter and sugar for 3-4 minutes until light and fluffy!
• Add in your self raising flour, eggs and lemon zest and beat again for a couple of minutes until smooth
• Try not to over beat - mix until it comes together and is smooth.
• Add in your raspberries and fold through - Split the cake mix between the three tins.
• Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I check my cake is baked by using a skewer, and listening carefully to see if it bubbles! Because of the fruit, this can often take a bit longer!
• Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling.
• To make the buttercream, make sure your butter is at room temperature.
• Beat the butter on its own for 3-4 minutes, I use the paddle attachment.
• Once the butter is nice and supple, add the icing Sugar in 1/2 at a time, and beat fully before adding any more in.
• Add in the lemon, and beat again for 3-4 minutes until it's all come together.
• Get your first cake onto your chosen plate and spread/pipe over a third of the buttercream.
• Add on a few tablespoons of jam and spread.
• Add on your second cake and spread/pipe the second third of the buttercream on top.
• Finally add on your third sponge and pipe the rest of the buttercream on!
• Decorate with fresh raspberries, freeze dried raspberries, lemon zest and so on! Enjoy!

LEMON RASPBERRY CAKE

Steps:

• Preheat oven to 350°F / 180°C. Line the bottom of two 8 inch pans with parchment paper and butter and dust the sides. Set aside for later.
• Carefully peel the yellow peel of two lemons. Try to avoid the white pith on the lemons.
• Place the sugar and lemon peel in a food processor, and process until the peel is finely minced.
• Place the lemon sugar in a large bowl.
• Add the flour, baking powder, baking soda and salt into the same bowl with the sugar. Whisk to combine. These are the dry ingredients.
• Place the melted butter, oil, vanilla, eggs, and lemon juice in a large jug. Whisk to combine well. These are the wet ingredients.
• Add the wet ingredients into the dry ingredients. Mix until they are well-mixed. Take care not to over-mix the batter however.
• Add the hot milk and stir until fully incorporated.
• Divide the batter between the two 8 inch pans (about 18 oz / 515 g of batter for each pan).
• Bake in the center of your oven for 25 minutes, rotating the cake pans once, halfway through the baking time. A toothpick inserted into the middle should come out clean when the cake is baked.
• Remove from the oven and let them cool for a few minutes. Flip the cakes over onto a cooling rack and let them cool completely.
• Once the cakes have cooled down completely, cut any uneven surfaces to make the cake tops smooth and evenly-tall.
• Make 1 batch of lemon curd according to the recipe here. Let it refrigerate overnight.
• Put 2 - 3 paper towels on a plate and spread the frozen raspberries on them. Keep the plate in the fridge overnight to let the raspberries thaw out and soften. Excess moisture will be absorbed by the paper towels.
• Crush the raspberries (they will be soft enough for this), and measure about ⅓ cup of the packed raspberry "puree". Transfer this into a bowl and mix 2 tsp of cornstarch into the raspberry. Set aside.
• Place the butter in the bowl of a stand mixer. With a whisk attachment, whip the butter until creamy and white in color, for about 3 - 5 minutes, on high speed (not maximum speed). Make sure to scrape down the sides as you go, so that all the butter is whisked.
• Add the salt and vanilla, and whisk further until the butter-cream mix is light and fluffy (for a couple of minutes).
• Lower the speed and add the 14 oz of the confectioner's sugar, a little at a time, and incorporate all the sugar into the butter-cream mix. Make sure to scrape down the sides as you go.
• When the sugar has incorporated into the butter, increase the speed and whisk on high for about 2 - 3 minutes until the frosting is lightly fluffy and soft. In the final minute, add the raspberry-cornstarch mix, and mix it into the frosting.
• Optional - before mixing the raspberry into the frosting, remove about ¾ cup of the plain frosting and color it with a little yellow food coloring to create an ombre look for later.
• Place the raspberry buttercream in a large piping bag with a 1 cm round piping tip attached.
• Place 1 cake layer on a serving tray. Make sure the top of the cake is facing up.
• Pipe raspberry buttercream along the edge of the cake to create a "wall" of raspberry frosting. Fill the middle with lemon curd and spread evenly.
• Place a row of fresh raspberries on the lemon curd, along the edge (optional).
• Top with the second cake layer (with the top of the cake facing down this time, so that you have a very leveled surface on top).
• Apply a very thin crumb coat on the cake with the buttercream. You can use raspberry buttercream or plain buttercream for this purpose (I used plain buttercream for the cake in this post). Make sure to have straight sides and a clean surface on the top of the cake.
• Refrigerate for about one hour (or freeze for a few minutes) until the crumb coating has set.
• Frost the cake over the crumb coating with the raspberry buttercream frosting. Using an offset spatula, make the surfaces smooth. Optionally, you can apply dots of yellow buttercream and create an ombre look as well.
• Top the cake with buttercream swirls. Refrigerate until ready to serve.

LEMON RASPBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine 2 c. flour and baking powder. Set aside.
• Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
• Fold in raspberries
• Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
• Bake at 350 degrees for 45 - 50 minutes.
• Remove from oven and cool at least 20 minutes in pan before removing.
• Combine ingredients for glaze and drizzle over cooled coffee cake.

RASPBERRY LEMON CAKE

Steps:

• For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Press plastic wrap onto the surface of the curd and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in gelatin mixture, lemon zest, lemon juice and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour batter into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining 1/4 cup sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cake layers with a fork; pour lemonade mixture over tops. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon zest, lemon juice and vanilla; beat until blended., To assemble, place 1 cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over side of cake and pipe a shell border along the top. If desired, garnish with raspberries and additional confectioners' sugar.. Chill 1 hour.