The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Lemon Raspberry Cake
NUTRITION · PER SERVING110M COOK
CAL 38%·PRO 11%
CARBS 115G61% OF CAL
2G FIBER25G OTHER88G TOTAL SUGAR
FAT 32G39% OF CAL
15G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright lemon layer cake with raspberries and lemon frosting. An impressive summer dessert with zesty, fruity flavor.
dessertamerican🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 1 ½ cups granulated sugar
- zest of 2 lemons
- 2 ¼ cups cake flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla
- ½ cup vegetable oil
- 4 egg whites
- 1 ½ cup fresh or frozen raspberries
- ½ cup raspberry jam
- 1 tablespoon lemon zest
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-5 tablespoons heavy whipping cream
At a glance
PER SERVING · TIME 110M
CAL 38%·PRO 11%
CARBS 115G61% OF CAL
2G FIBER25G OTHER88G TOTAL SUGAR
FAT 32G39% OF CAL
15G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Cook
- 35m
- Sodium
- 230mg
- Total sugar
- 88g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.