Lemon Cake with Raspberry Filling: A Zesty Delight for Every Occasion

If you're looking for a dessert that's both refreshing and indulgent, look no further than Lemon Cake with Raspberry Filling. This cake strikes the perfect balance between tart and sweet, with the zesty flavor of lemon complemented by a luscious, vibrant raspberry filling. Its light, fluffy texture combined with the sweet-tart berry filling makes this cake an irresistible treat for any occasion—whether it’s a summer party, a birthday celebration, or a cozy afternoon dessert.

The bright, citrusy notes of lemon and the fresh, fruity burst of raspberries work together to create a dessert that’s as beautiful as it is delicious. Not only does this cake taste amazing, but it also makes an impressive centerpiece on any dessert table. Whether you serve it as a dessert after a hearty meal or enjoy it with a cup of tea, this lemon cake with raspberry filling is sure to leave a lasting impression.

In this article, we’ll guide you through the process of creating this cake from scratch, share some tips for perfecting the layers and filling, and offer variations to customize the recipe to your liking. Let’s get started!

Ingredients You’ll Need

To make this light and flavorful lemon cake with raspberry filling, you’ll need the following ingredients:

For the Lemon Cake:

• 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
• Zest of 2 lemons

For the Raspberry Filling:

• 1 1/2 cups (180g) fresh or frozen raspberries
• 1/4 cup (50g) granulated sugar (or more, depending on the sweetness of your raspberries)
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 2 teaspoons cornstarch (to thicken the filling)

For the Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• A pinch of salt
• 1-2 tablespoons milk or heavy cream (if needed for consistency)

These ingredients come together to create a rich, fluffy cake with a smooth, tangy frosting and a sweet, fruity raspberry filling. You can also adjust the sweetness of the raspberry filling depending on the tartness of your raspberries, so feel free to tweak the sugar accordingly.

Step-by-Step Instructions

1. Prepare the Raspberry Filling

Start by making the raspberry filling, as it needs to cool down before being used in the cake. In a medium saucepan, combine the raspberries, sugar, lemon juice, and vanilla extract. Heat the mixture over medium heat, stirring occasionally until the raspberries break down and release their juice, about 5-7 minutes.

Once the raspberries have softened, mix the cornstarch with a tablespoon of cold water to make a slurry. Add this mixture to the raspberry filling, and continue cooking for an additional 2-3 minutes until the mixture thickens into a jam-like consistency. Remove from heat and allow the filling to cool completely before using it.

2. Make the Lemon Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, beat together the softened butter and sugar using a hand mixer or stand mixer on medium speed. Beat for about 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Next, add the lemon juice and lemon zest to the butter and egg mixture, followed by the dry ingredients. Alternate adding the flour mixture and the milk to the batter, beginning and ending with the flour mixture. Mix until just combined—be careful not to overmix.

Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.

3. Bake the Cake

Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Be sure to check the cakes starting at 25 minutes to avoid overbaking.

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Afterward, transfer the cakes to a wire rack to cool completely.

4. Prepare the Frosting

While the cakes are cooling, make the lemon frosting. In a large bowl, beat the softened butter until creamy, about 1 minute. Gradually add the powdered sugar, 1/2 cup at a time, until fully incorporated. Add the lemon juice, vanilla extract, and a pinch of salt, and continue to beat until the frosting is smooth and fluffy.

If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until it reaches your desired consistency.

5. Assemble the Cake

Once the cakes have completely cooled, place one layer on a serving plate or cake stand. Spread a layer of the cooled raspberry filling evenly on top of the cake layer, making sure to leave a small border around the edges.

Place the second cake layer on top and gently press down to secure it. Frost the top and sides of the entire cake with the lemon frosting, smoothing it out with a spatula.

For decoration, you can add fresh raspberries on top of the cake and sprinkle powdered sugar for a more elegant touch. Alternatively, you can use lemon zest or thin lemon slices as a garnish.

6. Serve and Enjoy

Once your lemon cake with raspberry filling is assembled, slice and serve. This cake is perfect for a special occasion or as a refreshing dessert after a meal. The tangy lemon and sweet raspberry filling make each bite irresistible.

Tips for Perfecting Your Lemon Cake with Raspberry Filling

• Use Fresh Lemons: Fresh lemon juice and zest are essential for the best flavor. If you use bottled lemon juice, the flavor won’t be as bright.
• Balance the Sweetness: Adjust the sugar in the raspberry filling depending on the sweetness of your berries. Some raspberries can be quite tart, so a little extra sugar might be needed.
• Let the Cake Cool Completely: Ensure the cake layers are fully cooled before frosting them. If the cake is still warm, the frosting can melt and lose its texture.
• Add a Layer of Lemon Curd: For extra lemon flavor, you can spread a thin layer of homemade or store-bought lemon curd between the cake layers along with the raspberry filling.
• Make Ahead: You can make the cake layers and raspberry filling a day ahead. Just store them in the refrigerator, and assemble the cake the next day for an easier, less time-consuming process.

Variations to Try

1. Blueberry Lemon Cake: Swap the raspberries for fresh or frozen blueberries to create a different fruit flavor. Blueberries pair beautifully with lemon and add a rich color to the filling.
2. Lemon Meringue Cake: Add a meringue topping to your lemon cake instead of frosting for a lighter, airy finish. The sweetness of the meringue will complement the tanginess of the lemon cake.
3. Pineapple Filling: For a tropical twist, replace the raspberry filling with a pineapple filling or jam. Pineapple's natural acidity and sweetness pair wonderfully with lemon.
4. Chocolate Lemon Cake: Add some cocoa powder to the cake batter to make a chocolate-lemon combination. A layer of chocolate ganache would complement the lemon filling perfectly.

Health Benefits of Lemon Cake with Raspberry Filling

While this cake is certainly a treat, it does offer a few benefits thanks to its fresh ingredients:

1. Vitamin C: Both lemons and raspberries are excellent sources of vitamin C, which supports immune health and promotes healthy skin.
2. Antioxidants: Raspberries contain powerful antioxidants that help protect your cells from damage and inflammation.
3. Fiber: The raspberries in the filling provide fiber, which aids digestion and helps keep you full longer.

Conclusion

Lemon Cake with Raspberry Filling is a perfect balance of tart and sweet, with a zesty lemon base and a fruity, tangy raspberry filling. It’s a dessert that’s both refreshing and indulgent, making it an excellent choice for any occasion. Whether you’re celebrating a special event or simply craving a light and flavorful treat, this cake will undoubtedly impress your guests.

By following this recipe, you can create a beautiful, flavorful cake that’s easy to make and a joy to eat. Enjoy the bright, fresh flavors of lemon and raspberry in every bite—this cake is a true delight!