Lemon Cake with Raspberry Filling – A Perfectly Layered Citrus Delight

This lemon cake with raspberry filling is a stunning dessert that’s both refreshing and decadent. With layers of moist, zesty lemon cake and a vibrant raspberry filling, this cake has the perfect balance of citrus brightness and berry sweetness. Topped with a creamy lemon frosting, it’s an elegant choice for any celebration or a special treat to enjoy with family and friends.

The tang of the lemon and the sweet-tart raspberry layer make each bite unique, with flavors that are both bold and beautifully balanced. This cake not only tastes delicious but also looks striking, with its distinct layers and vibrant colors.

Ingredients:

For the Lemon Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• 1 cup milk

For the Raspberry Filling:

• 1 ½ cups fresh or frozen raspberries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch, mixed with 1 tablespoon water

For the Lemon Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1-2 tablespoons milk (adjust for consistency)

For Decoration:

• Fresh raspberries
• Lemon zest

Instructions:

1. Prepare the Lemon Cake

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the lemon zest and lemon juice.

Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.

2. Bake the Cake Layers

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Raspberry Filling

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down, about 5 minutes. Stir in the cornstarch mixture and cook for an additional 1-2 minutes, until thickened. Remove from heat and let the filling cool completely.

4. Make the Lemon Frosting

In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, beating until well combined. Add the lemon juice and lemon zest, and continue beating until light and fluffy. If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.

5. Assemble the Cake

Place one cake layer on a serving plate. Spread a thin layer of lemon frosting on top, then spread the raspberry filling evenly over the frosting, leaving a small border around the edges. Place the second cake layer on top.

Use a spatula to frost the top and sides of the cake with the lemon frosting. Smooth the edges for a clean look or create swirls for a more textured appearance.

6. Decorate and Serve

Garnish the cake with fresh raspberries and a sprinkle of lemon zest for a vibrant finish. Slice and enjoy this refreshing cake!

Tips and Variations

• Adjust Sweetness: For a sweeter filling, add an extra tablespoon of sugar to the raspberry filling.
• Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Try Different Berries: Swap raspberries for blueberries or strawberries to create a new flavor combination.
• Layer with Lemon Curd: For a richer lemon flavor, add a thin layer of lemon curd along with the raspberry filling.

Serving Suggestions

This lemon cake with raspberry filling pairs well with various additions:

1. With Whipped Cream: Add a dollop of whipped cream on each slice for a creamy contrast.
2. With a Side of Fresh Berries: Serve with fresh berries to highlight the raspberry filling.
3. Paired with Tea: This cake is perfect with a cup of hot tea or a refreshing glass of iced tea.

Why You’ll Love This Recipe

This lemon cake with raspberry filling is a delightful dessert that brings together fresh flavors and a beautiful presentation. The lemon and raspberry complement each other wonderfully, creating a cake that’s as pleasing to the palate as it is to the eye. Ideal for birthdays, holidays, or any occasion that calls for a show-stopping dessert.

Storing and Shelf Life

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for a few minutes before serving for the best texture.

Customizing Your Lemon Raspberry Cake

Feel free to add your own twist to this cake. Incorporate a touch of lavender for an aromatic flair, or drizzle a bit of white chocolate over the frosting for an extra touch of elegance.

This lemon cake with raspberry filling is a light and refreshing treat that’s sure to be a crowd-pleaser. With its moist lemon layers, sweet-tart raspberry filling, and creamy lemon frosting, it’s a dessert that’s both classic and unique. Enjoy this beautiful cake with family, friends, or simply as a special indulgence for yourself!