Lemon Raspberry Cake
Bright, fresh and bursting with flavor, this one layer Lemon Raspberry Cake is the perfect balance of tangy and sweet.
Equipment
- 1X 8-inch round cake pan
Ingredients
- 1 cup all-purpose flour may use bread flour
- 3/4 cup sugar
- 1/3 cup neutral oil
- 1/3 cup milk
- 2 large eggs
- 1 medium lemon juiced and zested
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- powdered sugar, for dusting
For the fruit filling:
- 1/2 cup mixed fruit jam
- 1 cup fresh raspberries
For the frosting:
- 8 ounces / 1 package cream cheese softened
- 1½ cup heavy cream
- 1/2 cup powdered sugar, increase for more sweetness
- 1 teaspoon vanilla extract
For the topping:
- 2 cups fresh raspberries
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Prepare the pan
- Preheat the oven to 350°F. Grease and line an 8-inch round pan with butter or oil. If you use a larger pan, the cake will turn out thinner than my recipe. Shop my exact pan here. (Affiliate link)
Mix the wet ingredients
- In a medium mixing bowl, mix together eggs, sugar, milk, oil, lemon juice, lemon zest and vanilla extract. Whisk until combined.3/4 cup sugar, 1/3 cup neutral oil, 1/3 cup milk, 2 large eggs, 1 teaspoon vanilla extract, 1 medium lemon
Add the dry ingredients
- Add flour, baking powder and salt to the wet ingredients. Whisk to combine together.1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt
Bake
- Transfer the batter to the prepared cake pan. Bake for 30-33 minutes until the top is slightly golden and a toothpick inserted comes out clean. Set aside to cool completely.
Make the fruit filling
- In a small mixing bowl, add fresh raspberries and jam. Use a fork to smash and mix together.1/2 cup mixed fruit jam, 1 cup fresh raspberries
Make the cream frosting
- Add softened cream cheese to mixing bowl. Use an electric mixer to beat for 1-2 minutes. If using cold cream cheese, beat for 2-3 minutes. Gradually add half the heavy cream while mixing. Once fulling combined, add the remainder of the heavy cream and powdered sugar. Do not overmix or the frosting structure will break. Mix until formed and stiff.8 ounces / 1 package cream cheese, 1½ cup heavy cream, 1/2 cup powdered sugar, increase for more sweetness, 1 teaspoon vanilla extract
Assemble the cake
- See photos above for easy step by step photos how to assemble!Transfer the frosting to a piping bag fitted with a large round tip or cut the end of the bag. Pipe a thick border of frosting round the outer edge of the cake, at least 1/2 inch away from the edge so the frosting doesn't fall off. This acts as a barrier to hold the raspberry jam filling inside and prevent from spilling over.
Add the raspberry jam filling
- Spoon the raspberry jam filling into the center of the cake inside the frosting border. Reserve a few tablespoons of jam aside for the top garnish.
Pipe frosting over the top
- Use the piping bag, to pipe the rest of the frosting directly over the jam layer until the top is fully covered. You can pipe swirls or simple lines. Gently smooth the center frosting, leaving the border in place. Pipe on top of the first border to create a crater for the raspberries to sit in.
Arrange the raspberries
- Place the open part of the raspberries on top of the cake. Fill in the empty spots with raspberry jam. Refrigerate for at least an hour for best results. Dust with powdered sugar.powdered sugar, for dusting
Notes
- This cake is made using only 1 cup of flour. Please use an 8-inch round cake pan or else the cake will bake flatter than what you see in photos. Shop my exact pan here. (Affiliate link)
- My recipes are tested and written in grams because it is the most accurate way to bake. I provide standard cup measurements but I cannot guarantee it will turn out as close to the written recipe. Please use a kitchen scale. Shop my exact scale here. (affiliate link)
- The frosting may curdle if ingredients are not cohesively the same temperature. It needs to be SOFT! Follow the written directions for best results. Use an electric mixer to beat for 1-2 minutes before adding the rest of the ingredients. If using cold cream cheese, beat for 2-3 minutes. This helps warm it up and prevent curdling. Gradually add half the heavy cream while mixing. Once fulling combined, add the remainder of the heavy cream and powdered sugar.
- You can make this cake ahead of time. Bake the cake layer the night before. Once cooled, wrap tightly in plastic wrap and store at room temperature. Make the frosting and jam filling and store in the fridge overnight. Give the frosting a good mix with an electric mixer before using as it will harden in fridge. Assemble and store in fridge up to a few hours before serving. This will maintain the design on top.
Nutrition
Calories: 269kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 191mgPotassium: 62mgFiber: 0.4gSugar: 28gVitamin A: 454IUVitamin C: 0.2mgCalcium: 94mgIron: 1mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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