Raspberry Lemon Layer Cake with Cream Cheese Frosting Recipe
A delightful and tangy Raspberry Lemon Cake featuring moist lemon-infused layers, luscious cream cheese frosting with a hint of lemon zest, and a sweet raspberry jam filling. Perfectly balanced flavors and a beautiful presentation make this cake an irresistible treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest (about 1 lemon worth of zest)
- 4 large eggs, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/3 cups milk
- 1 tablespoon fresh lemon juice
Frosting
- 3/4 cup unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 3 1/2 cups powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- Pinch of salt
- 1 tablespoon lemon zest (about 1 lemon)
Filling and Topping
- 2/3 cup raspberry jam
- Fresh raspberries, for topping (optional)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F. Line the bottom of three 8-inch round cake pans with parchment paper and grease the sides. Set aside.
- Mix Butter and Oil: In a stand mixer fitted with the whisk attachment, beat the softened butter and vegetable oil on low speed until combined. Gradually increase to medium-high speed and beat until smooth, about 2 minutes.
- Infuse Sugar with Lemon Zest: While mixing butter and oil, rub the lemon zest into the granulated sugar until fragrant to release the citrus oils.
- Add Sugar to Butter Mixture: With the mixer running, slowly pour in the lemon-infused sugar and continue beating on medium-high speed until the mixture is light, fluffy, and pale yellow, approximately 2 minutes.
- Add Eggs and Extracts: Scrape down the bowl, then add eggs, vanilla extract, and lemon extract. Beat on medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk flour, baking powder, and salt. In another bowl, mix milk and fresh lemon juice. With mixer on low speed, alternately add dry and wet ingredients in three parts: add half of the dry, all of the wet, then remaining dry, mixing until just combined.
- Bake the Cakes: Divide batter evenly into prepared pans. Bake 25 minutes or until cakes have risen, tops spring back to touch, and a knife inserted in the center comes out clean. Cool pans on a rack, then remove cakes and let cool completely.
- Make the Frosting: In a stand mixer with paddle attachment, cream butter, cream cheese, and powdered sugar on low for 30 seconds. Add milk, vanilla extract, lemon extract, salt, and lemon zest. Beat on medium speed, scraping sides as needed, until fluffy, about 1 minute. Transfer frosting to a piping bag for easy application.
- Assemble the Cake: Place first cake layer on stand or plate. Pipe frosting around the outer edge of the top, then pipe frosting randomly in the center and smooth out leaving a shallow divot. Fill this divot with 1/3 cup raspberry jam, spreading evenly. Repeat with second layer.
- Finish Frosting: On the third layer, frost the top normally, then frost the entire outside with the remaining frosting. If desired, garnish with a dollop of raspberry jam, fresh raspberries, and lemon zest.
- Serve and Enjoy: Cut into slices and enjoy this flavorful and beautiful raspberry lemon cake.
Notes
- Use room temperature ingredients for best mixing results.
- Lemon zest rubbed into sugar enhances the lemon flavor infusion.
- Ensure cakes are completely cooled before frosting to prevent melting.
- If piping bag is unavailable, use a spatula to apply frosting.
- Store leftovers covered in the refrigerator for up to 3 days.
