Lemon Cake with Raspberry Filling

4.95 from 94 ratings

Lemon Cake with Raspberry Filling

This lemon cake with raspberry filling is made with tender lemon cake layers, bright raspberry filling, and lemon cream cheese frosting.

Prep Time1

Cook Time32

Additional Time1

Total Time2 32

Course: Cakes

Cuisine: American

Servings: 16

Calories: 543kcal

Author: Chelsey White

Equipment

Small Saucepan
Fine Mesh Sieve
Stand Mixer or Hand Mixer
Rubber Spatula
3, 6-inch cake pans or 2, 8-inch pans
Parchment Paper
small silicone brush or pastry brush
Small Offset Spatula
Small Piping Bag or Freezer Ziplock Bag

Ingredients

Raspberry Filling

2 cups fresh or frozen raspberries 250g
6 Tbsp granulated sugar 75g
1 Tbsp lemon juice 15g
1 tsp lemon zest
1 Tbsp + 2 tsp cornstarch 13g
1 Tbsp + 2 tsp water, for slurry 25g

Lemon Raspberry Cake Layers

2 cups granulated sugar 400g
3 Tbsp fresh lemon zest (zest of 3 small lemons)
2 cups + 2 Tbsp all-purpose flour 270g
1 1/2 tsp baking powder 6g
1/2 tsp fine salt 3g
2/3 cup (1 1/3 sticks) unsalted butter, room temperature 150g
2/3 cup carton egg whites or 5 large egg whites, room temperature 155g
1 cup full-fat sour cream, room temperature 255g
1 Tbsp vegetable or canola oil 15g
1 tsp vanilla extract or vanilla bean paste 4g
1/2 cup fresh raspberries, quartered optional

Lemon Simple Syrup (optional)

1/2 cup water, room temperature 120g
1/2 cup granulated sugar 100g
zest and juice of a small lemon

Lemon Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, room temperature 113g
1 cup full-fat cream cheese, room temperature 226g
zest and juice of a small lemon
1 tsp vanilla extract or vanilla bean paste 4g
1/4 tsp fine salt
6 cups powdered sugar 750g

Optional Cake Decorations

1 additional pint fresh raspberries
2 small lemons

Instructions

Raspberry Filling

Place 2 cups frozen or fresh raspberries, 6 Tbsp granulated sugar, 1 Tbsp lemon juice, and 1 tsp lemon zest in a saucepan and heat over medium-high heat, uncovered.
Stir the mixture until it begins to boil. Lower the heat to medium-low, and allow the filling to simmer for 5-10 minutes.
Turn off the heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium-sized bowl, and push through using a rubber spatula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/4 cup of seedy pulp.
In a separate small bowl, make a slurry by combining 1 Tbsp + 2 tsp water with 1 Tbsp + 2 tsp cornstarch. Stir until completely smooth (no lumps). Add this cornstarch mixture to the strained raspberry filling, and stir until it is incorporated.
Rinse out your pot and pour the filling back into it (you don't want any residual seeds getting into the filling). Heat over a medium-high heat, and be sure to stir constantly during this stage to prevent the filling from burning. It will go from cloudy/milky to clear and glossy as it thickens.
Turn off the heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.

Lemon Raspberry Cake Layers

Preheat the oven to 350°F /175°C and grease and line 3, 6-inch cake pans or 2, 8-inch cake pans. I used 6-inch cake pans.
Add 2 cups of granulated sugar and 3 Tbsp fresh lemon zest into the bowl of a stand mixer or a large bowl. Massage the sugar and zest together with your fingertips to release the oil in the zest.
Add 2 cups + 2 Tbsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt into the lemon sugar. Use a stand mixer with a paddle attachment or a hand mixer to mix on a low speed until combined.
Mix in 2/3 cup (1 & 1/3 sticks) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain and the mixture becomes crumbly.
Pour in 2/3 cup or about 5 egg whites and mix on low until just incorporated. The batter will be super thick at this point.
Mix in 1 cup of sour cream, 1 Tbsp vegetable oil, and 1 tsp vanilla extract. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Divide batter evenly between the prepared cake pans. If desired, top the batter with 1/2 cup fresh quartered raspberries, spacing them evenly across the pans. Press them into the batter a bit so that you don't end up removing all of them if you level the cake layers. Avoid using frozen or overly soft raspberries in the cake layers because they can create soggy, undercooked spots.
Bake 6-inch cake layers for 30-34 minutes, or 8-inch cake layers for 34-36 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake. If you're making these in advance, wrap them tightly in plastic wrap and store them in the freezer.

Lemon Simple Syrup (optional)

While the cake layers bake, make the lemon simple syrup. Pour 1/2 cup of granulated sugar and 1/2 cup of water into a small saucepan. Cook over medium heat, and stir continuously until the mixture just starts to boil. It usually takes about 3 minutes for my simple syrup to reach a boil.
Remove from heat and stir in the zest and juice of 1 small lemon. Pour into a separate container and cool to room temperature. If you’re making this in advance, it can be stored in an airtight container in the fridge for up to 2 weeks.
Use a silicone brush or kitchen brush to generously soak the leveled cake layers before assembling the cake.

Lemon Cream Cheese Frosting

Beat 1/2 cup of unsalted butter and 1 cup of cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.
Add in the zest and juice of 1 small lemon (about 1 Tbsp lemon zest and 1 Tbsp lemon juice), 1 tsp vanilla extract, and 1/4 tsp fine salt. Beat on low until incorporated.
Slowly mix in 6 cups of powdered sugar on a very low speed, 1 cup at a time. Mix on low until the desired consistency is reached. If the frosting is too thick, add in additional lemon juice (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
Place about 1 cup of frosting in a small piping bag and snip a 3/4-inch opening at the base of the bag. Set aside.

Assembling This Lemon Raspberry Cake

Stack and frost cake layers on a greaseproof cake board or flat plate, using a dab of frosting to help stick the first cake layer to the board.
Spread a thick, even layer of lemon cream cheese frosting on top of the cake layer. Then pipe a thick ring of frosting on top of the cake layer and spread half of the raspberry filling inside the ring of frosting if you're making a 3-layer, 6-inch cake, or all of the filling if you're making a 2-layer, 8-inch cake.
Repeat with the remaining cake layers, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) to help the cake filling firm up and make it easier to frost.
Spread a thick coat of frosting around the cake, and create a textured look with a large offset spatula. Then decorate as desired! I chose to make a half ring of fresh raspberries and lemon peel spirals, and dust them with a bit of powdered sugar.

Video

Notes

Note: I used 8 small lemons to make and decorate this cake.

Yeild: This cake feeds about 16 people.

Making This Lemon Raspberry Layer Cake in Advance

I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

This raspberry cake filling can be made up to 2 weeks in advance if stored in an airtight container in the fridge.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The frosting locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition