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Lemon Raspberry Cake
Dessert

Lemon Raspberry Cake

1 h 30 minServes 12Nutri-Score D€€
from @stephaniesweettreats1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourGrains300 g
  • granulated sugarPantry250 g
  • unsalted butter (softened)Dairy200 g
  • eggs (room temperature)Dairy4 pieces
  • lemon (zested and juiced)Produce2 pieces
  • baking powderPantry10 g
  • saltSpices3 g
  • milkDairy180 ml
  • raspberry jamPantry250 g
  • cream cheese (softened)Dairy250 g
  • powdered sugar (sifted)Pantry150 g
  • heavy cream (cold)Dairy100 ml
  • raspberries (fresh, for decoration)Produce150 g

per serving

Nutrition

382kcal

Carbs
53 g
Proteins
5 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan ×2
  • Mixing bowl ×2
  • Hand mixer
  • Whisk
  • Cooling rack
  • Spatula

step by step

Method

  1. Preheat and prepare the pans

    • Preheat the oven to 180 °C.
    • Grease and line the cake pans with baking paper.
    Step 1

  2. Make the lemon cake batter

    • Beat the butter with the sugar until pale and fluffy.
    • Add the eggs one at a time, then the lemon zest and juice.
    • Fold in the flour, baking powder and salt, then stir in the milk until smooth.
    Step 2

  3. Bake the cake layers

    • Divide the batter between the prepared pans.
    • Bake until golden and a skewer comes out clean.
    • Cool completely on a cooling rack.
    Step 3

  4. Make the raspberry cream cheese frosting

    • Beat the cream cheese with the powdered sugar until smooth.
    • Add the heavy cream and beat until light and fluffy.
    Step 4

  5. Assemble the cake

    • Spread raspberry jam over the first cake layer.
    • Top with the second layer and cover the cake with the raspberry cream cheese frosting.
    • Decorate with fresh raspberries.
    Step 5
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