How to Make Lemon Raspberry Cake - A Step-by-Step Guide

There's something about the combination of lemon and raspberry that just screams summertime. The tartness of the lemon pairs perfectly with the sweetness of the raspberries, creating a flavor profile that is both refreshing and indulgent. If you're looking for the perfect dessert to serve at your next summer gathering, look no further than this Lemon Raspberry Cake.

This cake is a celebration of all things bright and fresh. The zesty lemon flavor infuses every bite, while the juicy ra...

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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 (12 ounce) jar seedless raspberry jam
  • 1 ¼ cups butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel

Information

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Total Time: 1 hr 5 mins
  • Servings: 16
  • Yield: 16 servings

  • In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Combine milk and extracts; add to creamed mixture alternately with dry ingredients. Transfer to three greased and floured 9-in. round baking pans.
  • Bake at 375 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Split 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 mixing bowl, beat butter until smooth. Gradually beat in the confectioners' sugar, lemon juice and peel. Frost top and sides of cake.