Raspberry Lemon Cake

This lovely cake was inspired by the colors and flavors of pink lemonade don t be tempted to skip the first step of this recipe which asks you to rub lemon zest into granulated sugar. Lemon raspberry cake whether you re serving it at a birthday party shower or special dinner everyone will swoon over the look and taste of this elegant dessert. Cook and stir over medium low heat for 15 minutes or until mixture is thickened and reaches 160.

Camila Farah

Frost side and top of cake with frosting. If you prefer a very lemony cake i highly suggest adding the extract to both the lemon raspberry cake batter as well as the frosting. To make frosting in medium bowl beat butter lemon peel and lemon juice on medium speed 30 seconds. The light and tender cake layers are made with fresh lemon zest and juice and tangy sour cream to balance out the sweetness. For lemon curd in a heavy saucepan beat eggs and sugar.

Lemon raspberry cake needs to be on your summer baking list. Yes you can definitely serve it as an after dinner dessert but it seems a shame to waste such a good cake on people who ve just had a big meal. This raspberry lemon cake recipe is easy and yummy with a boxed mix raspberry filling and lemony frosting dressed up with whipped topping. My raspberry lemon cake is over the top delicious but not at all fussy. Fill layers with raspberry preserves.

1 stick unsalted butter softened plus more for the pans. Stir in the lemon juice butter and lemon zest. I love watkins pure lemon extract because it s 100 natural doesn t contain any artificial flavors colors or additives and just tastes like pure lemon. Place the lemon zest lemon juice instant clearjel granulated sugar and salt in a saucepan. Gradually beat in powdered sugar.

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For the raspberry filling. Add the butter and bring the mixture to a boil over medium heat. The sugar granules help release the essential oils in the zest making for a brighter lemon flavor and fragrance if you re really short on time you can skip using your hands and just mix with the paddle. This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake and the yummy bites of raspberries. Boil for 1 minute stirring constantly.

For the lemon filling. It s just the thing with a cup of tea or coffee for an afternoon pick me up. If you love my vanilla cake recipe or my classic lemon cake recipe you re gonna flip over this one. Store covered in refrigerator. 1 1 2 cups granulated sugar 1 2 cup vegetable oil 2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice.

Remove 1 1 2 cups of the frosting and stir in the raspberry jam. Beat 2 to 3 minutes longer or until light and fluffy. Remove 1 1 2 cups of the frosting and stir in the raspberry jam. For the lemon filling. For the raspberry filling.

Beat 2 to 3 minutes longer or until light and fluffy. 1 stick unsalted butter softened plus more for the pans. Lemon raspberry cake needs to be on your summer baking list. Frost side and top of cake with frosting.