Lemon Raspberry Layer Cake

Lemon Raspberry Layer Cake

Ready in 1 hour
5 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Lemon Raspberry Layer Cake"

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Lemon Cake with raspberry preserve between the layers. A choice of a lemon butter cream frosting, or raspberry buttercream frosting. Be warned, it is a very buttery cake, but still very tasty.

"I made this recipe before reading the reviews. Saw the lemon zest in directions so I zested a whole lemon and used all of the lemon juice. It was so yummy! My husband requested a whipped cream frosting so I folded raspberry syrup into real whipped cream. Results were phenominal. I will definitely make this again. "

- lucretiacmt

Ingredients

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2 sticks Butter
2 1/2 cups Sugar
4 large Eggs
3 cups Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Salt
3/4 cup lemon juice
3/4 cups buttermilk; or heavy cream
1 teaspoon vanilla
1 jar Raspberry preserves
1 FROSTING:
1 2/3 sticks Butter
2 cups powdered sugar
1 cup lemon juice; or raspberry syrup

Original recipe makes 12 Servings

Servings  

Preparation

Pre-Heat oven to 350 degrees F

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.

With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 3/4 cup lemon juice, the buttermilk (Heavy Cream), and vanilla.

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour.

Allow cakes to cool completely

For Frosting:

In the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds.

Gradually beat in the confectioners' sugar on low speed.

Add in Lemon juice OR Raspberry syrup. (You may add more or less depending on taste)

When cakes are cooled, place first layer on cake platter. Cover the top of the cake with a layer of raspberry preserve. Add top layer and then frost.

Credits

Added on Award Medal
Verified by SunnyJF

the pink accent icing is a combination of raspberry and the icing! this cake received High remarks from a friend that "doesn't like cake" this was his pieces! YUMMY! photo by kleenhse kleenhse

Calories Per Serving: 865 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Well just made this cake and it was easy and very simple everything came out great...except the frosting. I think next time I'll try a cream cheese frosting.
dawatha 2 years ago
I made this recipe before reading the reviews. Saw the lemon zest in directions so I zested a whole lemon and used all of the lemon juice. It was so yummy! My husband requested a whipped cream frosting so I folded raspberry syrup into real whipped cream. Results were phenominal. I will definitely make this again.
lucretiacmt 3 years ago
Sorry about that. It was originally put together from several recipes and I never got around to refining it. Ignore the lemon zest And add all of the lemon juice
CtDog559 6 years ago
there is lemon zest in the instructions but not the ingredients. also, you have 3/4 cup lemon juice listed for the cake but only use 1/4 cup of that? What happens to the other 1/2 cup?
tracyinde 6 years ago
If you would like some more raspberry preserve, split the cake into 3 pans and then you will have 2 layers of raspberry. [I posted this recipe.]
CtDog559 6 years ago
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