Name: Lemon Raspberry Cake
Prep time: 30 min
Cook time: 26 min
Total time: 56 min
Cuisine: American
Ingredients: 2 cups granulated sugar; Zest of 2 lemons; 1½ cups unsalted butter, softened; 3 large eggs, at room temperature; 2 egg whites, at room temperature; 1 teaspoon vanilla extract; 2 tablespoons fresh lemon juice; 3⅔ cups cake flour; 1 teaspoon salt; 2 teaspoons baking powder; ¾ teaspoon baking soda; 1½ cups buttermilk; 12 ounces fresh raspberries; 5½ cups powdered sugar; 1-2 tablespoons heavy cream or half and half; 1 cup raspberry jam; Additional fresh raspberries for decoration

Ingredients

Scale

2 cups granulated sugar
Zest of 2 lemons
1½ cups unsalted butter, softened
3 large eggs, at room temperature
2 egg whites, at room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
3⅔ cups cake flour
1 teaspoon salt
2 teaspoons baking powder
¾ teaspoon baking soda
1½ cups buttermilk
12 ounces fresh raspberries
5½ cups powdered sugar
1–2 tablespoons heavy cream or half and half
1 cup raspberry jam
Additional fresh raspberries for decoration

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Instructions

Preheat oven to 350°F (175°C).
Prepare three 8-inch cake pans with parchment paper and cooking spray.
Combine sugar and lemon zest, rubbing the zest into the sugar.
Cream together butter and sugar until light and fluffy.
Mix in eggs, egg whites, vanilla extract, and lemon juice until well combined.
Whisk together cake flour, salt, baking powder, and baking soda in another bowl.
Gradually combine wet and dry ingredients, alternating with buttermilk, mixing until just combined.
Divide batter among pans and bake for 23-26 minutes.
Cool layers completely before frosting.
Prepare raspberry puree and strain for frosting.
Beat butter until fluffy, then mix in raspberry puree and powdered sugar.
Level cake layers and assemble with frosting and jam.
Chill the cake and apply the final frosting layer.
Decorate with fresh raspberries and serve.

Last Step:

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Notes

Use room temperature ingredients for optimal mixing.
Fresh, ripe raspberries will yield the best flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Author: Sarah
Prep Time: 30 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 350
Sugar: 30
Sodium: 150
Fat: 15
Saturated Fat: 9
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 51
Fiber: 1
Protein: 4
Cholesterol: 55