We love this flavor pairing in our favorite Lemon Cheesecake as well, along with other lemon classics like our Lemon Lasagna and Lemon Cupcakes.
Fruity Desserts to Love!
Cake is perfect for celebrating all year long! They can easily be tailored to the season or holiday. And we believe any time is a good time to “let them eat cake!” This lemon raspberry cake is a perfect spring dessert but can be made all year long. The freshness of the lemon and peak-season raspberries are truly mouthwateringly delicious. Why we love it:
A stunning slice. Not only is the decorated cake lovely, but each slice showcases delicious and pretty layers. Flavor pairing. The flavor combination is perfection! I imagine this raspberry lemon cake as a highlight of a spring or summer party, as with our other cakes with fruit. Moist crumbs. The sponge is tender and flavorful creating a truly magical easy cake recipe!
Ingredients
sugar lemon zest – How to Zest a Lemon unsalted butter – How to Soften Butter Quickly whole eggs egg whites – How to separate egg whites and egg yolks vanilla extract fresh lemon juice cake flour – use this How to Measure Flour post to measure correctly. Make cake flour by placing 2 tablespoons of cornstarch into a 1-cup measuring cup. Use a spoon to fill the measuring cup the rest of the way up with all-purpose flour. Sift the two ingredients together into a bowl and then sift again to ensure it is fully and evenly combined. salt baking powder baking soda buttermilk – How to make Buttermilk fresh raspberries – or use frozen raspberries to make the frosting but use fresh raspberries to decorate the top of the cake. powdered sugar heavy cream or half-and-half raspberry jam
Bake the Cake
Assemble and Frost the Cake
Storing Cake
Make ahead of time. The separate ingredients can be stored to be assembled later. If storing fully frosted, avoid adding fresh fruit until serving. Store unfrosted cake layers. Wrap cooled layers in plastic. Store at at room temperature for 2-3 days or wrap them again with foil and freeze for up to 2 months. No need to thaw before assembling the cake. Store assembled cake with a crumb coating. Once the crumb coating has set, wrap the cake with plastic wrap and store it at room temperature for up to 2 days or freeze for up to 1 month. Store a fully frosted cake. Place the frosted lemon raspberry cake in a cake container or once the frosting has set, gently wrap it with plastic wrap. Store in the fridge for 3-4 days or wrap it again with foil and store in the freezer for 2-3 months. Leftover cake. Use a piece of plastic to cover any of the exposed lemon raspberry cake to help keep it from drying out. The cake can last in the fridge for up to 5 days. Remove fresh fruit topping before storing.
Recipe Video Recipe Video
