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Lemon Raspberry Cake with Raspberry Buttercream Frosting Recipe

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4 from 4 reviews

This delightful Lemon Raspberry Cake with Raspberry Buttercream Frosting combines zesty lemon flavors with the tart sweetness of raspberries. Moist, tender layers of lemon-infused cake are sandwiched with fresh raspberry jam and a luscious raspberry buttercream, then decorated with fresh and freeze-dried raspberries and lemon slices. Perfect for celebrations or an elegant dessert treat.

  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings

Ingredients

Cake Ingredients

  • 1½ cups granulated sugar
  • 2 tbsp packed lemon zest
  • 1 cup unsalted butter (room temperature)
  • 3 large eggs (room temperature)
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp fine sea salt
  • 1½ cups double cream (room temperature)
  • ⅓ cup vegetable oil
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup good quality raspberry jam

Buttercream Frosting Ingredients

  • 1½ cups unsalted butter (very soft)
  • 5½ cups powdered sugar (sifted)
  • 1½ tsp vanilla extract
  • 6 tbsp double cream
  • ½ cup freeze-dried raspberries (finely ground)
  • 3 tsp strawberry jelly powder (e.g., Strawberry Jell-O or any packaged Strawberry Gelatin Dessert)

Decoration

  • Fresh raspberries
  • Freeze-dried raspberries
  • Lemon slices

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350ºF. Grease and line three 8-inch cake pans with parchment paper, ensuring the sides are well coated to prevent sticking.
  2. Mix Lemon Sugar: In a large bowl, rub together the granulated sugar and lemon zest until the mixture feels like damp sand and emits a strong lemon aroma to release the oils from the zest.
  3. Cream Butter and Sugar: Add softened butter to the lemon sugar and beat for 2–3 minutes until the mixture is light, fluffy, and pale, which helps create a tender cake crumb.
  4. Add Eggs: Incorporate eggs one at a time, mixing well after each addition. If the batter looks curdled, add a tablespoon of flour to bring it back together.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Mix Wet Ingredients: In a jug, whisk the double cream, vegetable oil, lemon juice, and vanilla extract.
  7. Combine Ingredients: Add dry and wet ingredients to the butter mixture alternately, starting and ending with dry ingredients as follows: one-third dry, half wet, one-third dry, remaining wet, and remaining dry.
  8. Mix Batter: Mix on low speed just until smooth; avoid overmixing to keep the cake tender.
  9. Divide Batter: Evenly divide the batter between the three cake pans (about 492g per pan if weighing).
  10. Bake Cakes: Bake for 25–28 minutes, or until lightly golden and a touch to the center springs back.
  11. Bake Layers Sequentially: If baking with two pans, keep remaining batter at room temperature and bake the third layer once the first two are done.
  12. Cool Cakes: Let the cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  13. Prepare Raspberry Powder: Grind freeze-dried raspberries into a fine powder; optionally sieve to remove seeds.
  14. Beat Butter: Beat butter for the frosting until smooth and pale.
  15. Add Sugar Gradually: Gradually add sifted powdered sugar while mixing until fully combined and smooth.
  16. Add Flavorings: Mix in vanilla extract, raspberry powder, and strawberry jelly powder thoroughly.
  17. Add Cream: Gradually add double cream until the buttercream is smooth, soft, and spreadable but not too loose. Beat 2–3 more minutes for volume and light texture.
  18. Assemble Cake: For each cake layer, spread a thin layer of buttercream, pipe a buttercream dam border around the edge, then fill the center with ½ cup raspberry jam. Repeat for all layers.
  19. Crumb Coat and Chill: Apply a thin crumb coat of buttercream to the entire cake, then chill for 20–30 minutes.
  20. Final Frosting and Decoration: Apply a final layer of buttercream smoothly over the cake. Decorate with fresh raspberries, freeze-dried raspberries, and lemon slices.
  21. Serve: Slice the cake, serve, and enjoy the refreshing lemon and raspberry flavors.

Notes

  • Ensure all ingredients such as butter, eggs, and cream are at room temperature for best mixing results.
  • Do not overmix the batter to prevent a dense cake; stop as soon as smooth.
  • Using fresh lemon zest is key to getting an intense lemon flavor in the cake.
  • The buttercream can be adjusted for thickness by varying the amount of double cream.
  • Freeze-dried raspberries add intense raspberry flavor without extra moisture in the frosting.
  • Chilling the cake after crumb coating helps achieve a clean final frosting layer.
  • Store leftovers covered in the refrigerator and bring to room temperature before serving for best texture.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/lemon-raspberry-cake-with-raspberry-buttercream-frosting-recipe/