Lemon Raspberry Cake
Dec 07, 2024 01:26 PM
A beautiful two-layer Lemon Raspberry Cake. Two soft lemon sponges filled with whipped cream and fresh raspberries, all covered in an easy raspberry buttercream. This stunning Lemon and Raspberry Cake is perfect for birthdays or celebrations.
A beautiful Lemon Raspberry Cake filled with whipped cream and fresh raspberries. This layer cake features two soft lemon sponges all covered in a sweet raspberry buttercream.
Not only does this lemon and raspberry cake look impressive but it tastes incredible. A bakery-style layer cake that’s easy to make – and even easier to eat!
Ingredients:
Lemon cake
- 230 grams (1 cup / 2 sticks) unsalted butter, softened
- 200 grams (1 cup) caster sugar or granulated sugar
- Zest of 2 large lemons, finely grated
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 240 ml (1 cup) full fat or whole milk
- 1 teaspoon vanilla extract
- 60 ml (1/4 cup) full fat sour cream
Cream filling
- 240 ml (1 cup) full fat thickened or heavy cream
- 1 teaspoon vanilla extract
- 250 grams (2 cups) fresh raspberries
Raspberry buttercream
- 230 grams (1 cup / 2 sticks) unsalted butter, softened
- 250 grams (2 cups) icing sugar or powdered sugar, sifted
- 1 tablespoon full fat or whole milk, room temperature
- 135 grams (1/2 cup) good quality raspberry jam or preserve
- Pink gel food colouring, optional
Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
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