Raspberry Lemon Cake

It was time for the Summer cake of my dreams! A combination of berries + lemons baked up in a cake that just screams Summer. It’s the flavor combination of my dreams, and how could I not when berry season is in full swing?

This is the time of year where the flats of berries at the grocery store are so tempting. We are so lucky to live by a local market that’s essentially a permanent farm stand. The product here is supreme - especially all the Summer fruits. Most recently, the flats of raspberries have been calling my name, and this particular Saturday I made a second trip up the road to grab some. I couldn’t stop thinking about them, so I took the plunge. Juicy, tart, and I couldn’t resist snacking on a few during the short car ride home. They’re ripe + honestly perfect. And I bought a whole flat, so plenty to enjoy on their own, and plenty to do some bake a cake with.

 
 

This Summer, it’s a Raspberry Lemon Cake, and let me just say that the frozen slices we still have on hand are coveted items in our house. This cake is just classic and delicious. It’s sweet + tangy + the perfect showcase of both fruits. Whole raspberries + a generous portion of fresh lemon juice get baked right into the cake for bold flavors from the jump. The cake is sweet + berry forward with the perfect punchy lemon balance. Layered in between the cake is a fresh raspberry jam + then slathered with a cream cheese frosting to tie it all together (I mean - there’s no other way!). A yummy, fresh, and fun cake to enjoy. So good I even shared some with my neighbors, and all gave rave reviews!

 
 

For the cake

  • 1 1/2 c. sugar

  • 1/3 c. unsalted butter, room temperature

  • 1/4 c. vegetable oil

  • 1/3 c. lemon juice (about.3 lemons)

  • 1 tbsp lemon zest

  • 3 eggs, room temperature

  • 2 tsp pure vanilla extract

  • 2 c. flour

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1/2 c. almond milk whole milk, room temperature

  • 1 1/4c. fresh raspberries

For the filling

  • 1 1/2 tbsp cornstarch

  • 1 1/2 tbsp water

  • 2 c. fresh raspberries

  • 1/4 c. granulated sugar

  • 1 tbsp fresh lemon juice

For the cream cheese frosting (I made 2.5 batches)

  • 1-8 ounce block of cream cheese

  • 1 stick of butter

  • 4 c. powdered sugar

  • 1 tsp. lemon juice

  • 1 tsp. heavy cream

For the cake - Prep 3-6 inch baking pans with flour + parchment, and preheat the oven to 350.

Add start by creaming together the butter, oil, and sugar. Mix the ingredients on medium for about 2 minutes until light + fluffy. Add in the lemon juice + lemon zest, and mix for another minute. Add in the eggs + vanilla, and mix on medium until both are fully incorporated in the batter. Add in the baking powder, baking soda, salt, and half of the flour. Mix on low until everything is incorporated, add in half of the milk, and continue to mix for another minute. Add in the remainder of the flour, and then the milk, mixing on low until fully incorporated, and slowly increase the speed to medium. Once at a medium speed, mix for about 1 minute so the batter is smoother + whipped. Turn off the mixer + gently fold in the raspberries. Divide the batter evenly amongst the 3 baking trays, and bake for 33-35 minutes. The cakes should pass the toothpick test once fully baked.

One the cakes are fully cooked, remove them from oven to rest in their tins for 30 minutes. Remove them from the tins, and let the cakes continue to rest until they’re fully cooled. Trim the domes off the top, wrap the trimmed cakes tightly in plastic wrap, and place them in the freezer overnight.

For the filling - Add all of the ingredients to a sauce pan over low heat, and stir everything together. Cook on low for 2-3 minutes, stirring regularly, and then increase the temperature to medium. The raspberries should come to a simmer

For the cream cheese frosting - Add the butter + cream cheese to a mixing bowl. Whip it on medium low for a minute, gradually increasing the speed to medium so the mixture is smooth and airy. Turn of the mixer. Add in half of the sugar, mixing on low until the sugar has been mixed in. Add in the rest of the sugar. When all of the sugar has been mixed in, slowly increase the speed to medium. Add in the lemon juice + cream, whipping for 1 minute so the frosting is smooth + fluffy.

To assemble the cake, follow these steps:

  • Place one cake layer on a cake tray.

  • Spread a thin layer of the cream cheese frosting on top of the cake. Spread half of the filling on top, living a 1/2 inch border around the edge. Pipe a thick layer of frosting on that border.

  • Place the second layer on top of the filling.

  • Repeat step 2, and top with the final cake layer.

  • Proceed to dirty ice the cake. Place in the fridge to firm up for at least 30 minutes.

  • Proceed to fully ice + decorate the cake as you wish! Serve at room temp (cake is always the most delicious this way), & enjoy.

Lesley ZehnerComment