Lemon Raspberry Cake Recipe
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5.0
6 reviews
Excellent
Lemon Raspberry Cake Recipe
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This fresh lemon raspberry cake is filled with raspberries and has a swirl of lemon sugar drizzle all over the top. It is then sandwiched and covered with cream cheese frosting. Enjoy the tart and sweet taste of lemon and raspberry in each bite!
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Ingredients
For the cake:
- 1½ cup + 1 tablespoon all-purpose flour
- 1 cup caster sugar
- 1 cup margarine/ baking spread
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 4 eggs
- 1 cup frozen raspberries
- 1 tablespoon lemon zest of 1 lemon
For the drizzle:
- ¼ cup granulated sugar
- Juice of 2 lemons
- 1 tablespoon lemon zest of 1 lemon
For the filling and frosting:
- 1 cup Heavy cream/ Double cream
- 1 cup grams cream cheese
- 3 tablespoons seedless raspberry jam/ converse see the note
Instructions
For the cakes:
- Prepare two 8-inch/ 20 cm round cake pans and line them with parchment paper.
- Preheat the oven to 180°C/ 356°F or at gas mark 4.
- Place the all-purpose flour, caster sugar, margarine, baking powder, salt, and eggs in a mixing bowl. Using a handheld or stand mixer, beat the ingredients together until you get a fluffy, light, and pale cake batter.
- Fold the frozen raspberries into the batter and carefully stir.
- Divide the batter and pour it into prepared pans. Bake in the oven for about 30 minutes or until the cakes spring back when you touch them. You can also insert a toothpick to test. If it comes out clean, your cakes are ready.
For the drizzle:
- While the cakes are cooking in the oven, prepare the lemon drizzle by mixing the granulated sugar, lemon zest, and lemon juice in a small bowl. You don’t have to stir until all the sugar granules are dissolved.
- Once the cakes are cooked, take them out of the oven and leave them for a few minutes before you drizzle the sugar-lemon mixture over. Spoon the mixture all over the cake.
- Let the syrup soak in the cakes for about 2-3 minutes, then take the cakes out of the pans and let them cool completely on a wire rack.
For the filling and frosting:
- Whisk the heavy cream/ double cream in a mixing bowl until it is stiff. You can use a hand mixer or a stand mixer.
- Then add the cream cheese and the raspberry jam/ converse. Whisk the mixture until all is combined, smooth, and creamy.
- Sandwich and cover the cooled cakes with the frosting. Add raspberry on the top if you desire, and serve.
Notes
- You can use ordinary jam if you can not get seedless raspberry jam. Warm the jam in a microwave for about 10 seconds and sieve it. Discard the seeds.
Nutrition Information
Show Details
Serving
1portions
Calories
509kcal
(25%)
Carbohydrates
51g
(17%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
96mg
(32%)
Sodium
424mg
(18%)
Potassium
126mg
(4%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
1334IU
(27%)
Vitamin C
5mg
(6%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12portions
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1portions | |
| Calories | 509kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 96mg | 32% |
| Sodium | 424mg | 18% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 1334IU | 27% |
| Vitamin C | 5mg | 6% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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