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5.0 from 3 votes

Lemon Raspberry Cake

This chilled lemon raspberry cake is a show-stopper dessert that uses fresh fruit for a punch of flavor and a classic combination.

Prep Time
45 mins
Cook Time
45 mins
Refrigerate
30 mins
Total Time
1 hr 38 mins
Servings: 8
Calories: 1532 kcal
Course: Dessert
Cuisine: American

Ingredients

Lemon Cake
  • 2 cups sugar
  • zest of two lemons
  • 1½ cups Butter, softened
  • 3 large eggs + 2 egg whites, at room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons fresh lemon juice
  • 3⅔ cups cake flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1½ cups buttermilk
Raspberry Buttercream
  • 12 ounces fresh raspberries
  • 1½ cups Butter, softened
  • 5½ cups powdered sugar
  • 1-2 tablespoons cream or half and half
  • 1 cup raspberry jam
  • Fresh raspberries, for decorating

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line three 8-inch cake pans with parchment and spray with cooking spray.
  2. In a large bowl or the bowl of a stand mixer, rub the lemon zest into the sugar until fragrant. Add the butter and beat until light and fluffy.
  3. Add the eggs and egg whites, vanilla, and lemon juice, and mix until well blended.
  4. In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, and mix just until combined.
  5. Divide the batter evenly between the prepared pans and bake 23-26 minutes, until a toothpick inserted in the center comes out clean. Move to a cooling rack and cool completely before frosting.
  6. To make the frosting, puree the raspberries using a blender or food processor. Strain the raspberries through a sieve to remove the seeds.
  7. Add the butter to a large bowl or the bowl of a stand mixer, and beat until light and fluffy. Add the raspberry puree and powdered sugar, and mix until combined. Add cream as needed to make a smooth frosting. Beat on high speed until light and fluffy.
  8. To assemble the cake, level each of the cake layers. Place a cake layer on a serving platter or cake stand and spread a ¼ inch thick layer of frosting over the top. Pipe a ring of frosting around the edges of the cake layer to hold in the jam. Spread ½ cup of raspberry jam evenly over the buttercream.
  9. Repeat with the next cake layer, then top with the remaining cake layer. Spread a thin coat of frosting over and around the cake to seal in the crumbs.
  10. Refrigerate for at least 30 minutes.
  11. After the frosting has set, spread a thicker layer of frosting around the sides and top of the cake, then decorate as desired (I just did little dollops with an open star tip).
  12. Refrigerate any leftover cake.

Notes

  • 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 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 freeze for 2-3 months. 
  • Leftover cake. Use a piece of plastic to cover any of the exposed 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.

Nutrition Information

Serving 1cake Calories 1532kcal (77%) Carbohydrates 211g (70%) Protein 12g (24%) Fat 74g (114%) Saturated Fat 46g (230%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Trans Fat 3g Cholesterol 251mg (84%) Sodium 1030mg (43%) Potassium 368mg (11%) Fiber 5g (20%) Sugar 156g (312%) Vitamin A 2334IU (47%) Vitamin C 16mg (18%) Calcium 155mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 1532

% Daily Value*

Serving 1cake
Calories 1532kcal 77%
Carbohydrates 211g 70%
Protein 12g 24%
Fat 74g 114%
Saturated Fat 46g 230%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 19g 95%
Trans Fat 3g 150%
Cholesterol 251mg 84%
Sodium 1030mg 43%
Potassium 368mg 8%
Fiber 5g 20%
Sugar 156g 312%
Vitamin A 2334IU 47%
Vitamin C 16mg 18%
Calcium 155mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.