Fruity lemon raspberry cake is a light and refreshing dessert option.
You’ll want slice after slice.
The cake is then covered with a thick layer of dreamy cream cheese-raspberry frosting made withfresh berries.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But the best surprise of all is hidden inside this amazing cake.
When you slice into it, everyone will be surprised to find a layer of fresh raspberries.
Arrange the berries stem-side-down on the cake for the prettiest presentation.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
salted butter, softened
1 1/2cupsgranulated sugar
1Tbsp.lemon zest, plus 2 Tbsp.
fresh juice (from 1 large lemon), divided
4large eggs
2cups(about 8 1/2 oz.)
all-purpose flour, plus more for pans
1 1/2tsp.baking powder
1/2tsp.table salt
1(8-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
containersour cream
Frosting:
1/2cupfresh raspberries
1(8-oz.)
Grease and flour 2 (8-inch) round cake pans and line with parchment paper.
Gradually add sugar, beating until light and fluffy, 3 to 4 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Beat in lemon zest.
Add eggs 1 at a time, beating until just blended after each addition.
Beat in lemon juice.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add batter to pans:
Divide batter evenly between prepared pans; spread evenly in pans.
Let cool in pans on wire racks 10 minutes.
Remove cakes from pans, and let cool completely on wire racks, about 1 hour.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Set raspberry juice aside.
Add 2 tablespoons raspberry juice; beat until combined.
(Discard remaining raspberry juice, or reserve for another use.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Fold half of the whipped cream mixture into cream cheese mixture.
Fold in remaining whipped cream mixture.
Assemble the cake:
Place 1 Cake Layer on a serving plate or a cake stand.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spread with some of the Frosting to a 1/2-inch depth.
Cover frosted Cake Layer with 1 1/2 cups raspberries, flat sides down, leaving a 1/2-inch border.
Spread some of the frosting over raspberry layer to a depth of 1/2 inch.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Top with remaining Cake Layer.
Spread remaining Frosting over top and sides of cake.
Decorate with whole or halved raspberries.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
For the cleanest slices, chill the cake until ready to serve.
When cutting, dip a sharp knife into a cup of hot water, and wipe off excess moisture.
Avoid pressing firmly down into the cake, which will put too much pressure on the filling.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Can I Make Lemon Raspberry Cake Ahead?
Bring to room temperature before frosting as directed.
you’re able to also frost the cake completely up to one day ahead.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Refrigerate overnight if needed, and top with raspberries fresh before serving.
However, you could use frozen raspberries when making the frosting, if needed.
Add extra moisture by soaking the cake with aplain or flavored syrupbefore frosting.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
