Raspberry Lemon Cream Cake

Indulge in the refreshing sweetness of Raspberry Lemon Cream Cake, a show-stopping dessert that combines tangy citrus with vibrant berry flavors for an irresistible treat. This layered masterpiece begins with moist lemon-infused cake sponges that are perfectly balanced between zesty and sweet. Between the layers, a luscious raspberry filling made with fresh berries and jam adds a bold burst of fruitiness. The crowning glory is the silky lemon cream frosting, a decadent combination of whipped cream, cream cheese, and vanilla that melts in your mouth with every bite. Topped with juicy raspberries and a sprinkle of lemon zest, this cake is as beautiful as it is delicious. Whether you’re hosting a summer gathering or celebrating a special occasion, this Raspberry Lemon Cream Cake is the ultimate centerpiece. Keywords: Raspberry Lemon Cream Cake, lemon cake, raspberry filling, lemon frosting, fresh raspberries, layered cake recipe.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.75 cups Unsalted butter
• 1.5 cups Granulated sugar
• 4 pieces Large eggs
• 2 tablespoons Lemon zest
• 0.5 cups Lemon juice
• 0.5 cups Whole milk
• 2 cups Fresh raspberries
• 1 cups Raspberry jam
• 2 cups Heavy whipping cream
• 0.5 cups Powdered sugar
• 8 ounces Cream cheese
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2

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

Step 3

In a large bowl, beat the unsalted butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.

Step 5

Gradually alternate mixing in the dry ingredients with the milk, beginning and ending with the dry ingredients. Mix just until combined.

Step 6

Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8

For the raspberry filling, combine the fresh raspberries and raspberry jam in a small bowl. Gently mash the raspberries to create a slightly chunky mixture. Set aside.

Step 9

For the lemon cream frosting, beat the cream cheese and powdered sugar together until smooth. Gradually add the heavy whipping cream and vanilla extract, beating on high speed until stiff peaks form.

Step 10

To assemble the cake, place one layer on a serving plate. Spread an even layer of the raspberry filling on top.

Step 11

Add a generous layer of the lemon cream frosting over the raspberry filling, spreading evenly.

Step 12

Place the second cake layer on top and frost the entire cake with the remaining lemon cream frosting.

Step 13

Decorate with additional fresh raspberries and a sprinkle of lemon zest, if desired.

Step 14

Chill the cake in the refrigerator for at least 1 hour before slicing and serving.

Nutrition Facts

Serving size	2487.2 grams (2487.2g)

Amount per serving	% Daily Value*
Calories	6800

Total Fat 338.70g	434%
Saturated Fat 192.60g	963%
Polyunsaturated Fat 3.50g
Cholesterol 1654mg	551%
Sodium 3328mg	145%
Total Carbohydrate 833.40g	303%
Dietary Fiber 26.70g	95%
Total Sugars 548.30g
Protein 77.20g	154%

Vitamin D 214IU	1068%
Calcium 641mg	49%
Iron 20mg	112%
Potassium 1642mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 4.6%

Carbs: 49.8%