Lemon Raspberry Cake Recipe

Name: Lemon Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 3 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 cup 2% milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 jar (12 ounces) seedless raspberry jam; 1-1/4 cups butter, softened; 3 cups confectioners' sugar; 3 tablespoons lemon juice; 2 teaspoons grated lemon zest

Servings: persons

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 jar (12 ounces) seedless raspberry jam
1-1/4 cups butter, softened
3 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon zest

1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
2
Transfer to three greased and floured 9-in. round baking pans. Bake at 375u00b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
Cut each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a fifth of the jam. Repeat layers four times. Top with remaining cake.
4
For frosting, in a small bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until blended. Frost top and sides of cake.

2080

kcal

Calories

Fat

327

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup butter, softened, 2 cups sugar, 4 large eggs, room temperature, 3 cups all-purpose flour, and more.

Yes, Lemon Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Raspberry Cake

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