Lemon Raspberry Cake
How to master the tricky balance of lemon and raspberry in cake—plus the game-changing technique most bakers never discover.
Total time
100 min
Servings
8
Calories
861.7
Category
Desserts
Bright, tangy, and bursting with berry flavor, this Lemon Raspberry Cake is the perfect dessert for any occasion. With a moist crumb, sweet raspberry filling, and creamy lemon buttercream, it's a showstopper that's surprisingly simple to make.
Ingredients
Makes 8 servings
- 1 water
- 1 1/4 eggs
- 1/3 butter
- 3 margarine
- 6 lemons, rind of
- 1 1/4 lemon juice
- 2 powdered sugar
Method
Preheat oven to 350ºF.
Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
Pour into pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Cool completely, about 1 hour.
Fill layers with raspberry preserves.
Frost side and top of cake with Lemon Buttercream Frosting.
Store covered in refrigerator.
Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
Gradually beat in powdered sugar.
Beat 2 to 3 minutes longer or until light and fluffy.
Easy swaps
- Instead of Margarine, use Unsalted butter (use the same amount)For richer flavor and better texture in the frosting.
- Instead of Powdered sugar, use Coconut sugar, powdered (blend in a high-speed blender)For a less refined sweetener, though texture may be slightly grainier.
- Instead of Raspberry preserves, use Fresh raspberry puree (simmered with a little sugar and cornstarch to thicken)For a fresher, less sweet filling.
Frequently asked
Can I use a different fruit instead of raspberries?
Absolutely! Strawberry, blackberry, or even cherry preserves work beautifully. Adjust the lemon-berry balance to your taste.
Why is the recipe labeled 'Low Protein'?
This recipe uses a cake mix and minimal eggs, resulting in a lower protein content per serving compared to traditional scratch cakes. It's a great option for those monitoring protein intake.
Can I make this cake gluten-free?
Yes, simply substitute a gluten-free cake mix for the regular mix. Ensure all other ingredients (like baking powder in the mix) are gluten-free.
How do I get the lemon flavor to really pop?
Use fresh lemon juice and zest (as listed) rather than bottled. You can also add a teaspoon of lemon extract to the batter for extra zing.
