Lemon Raspberry Cake Recipe
View original ↗
Carlsbad Cravings · by Jen★ 4.8 (6)

Lemon Raspberry Cake Recipe

NUTRITION · PER SERVING275M COOK
CAL 55%·PRO 18%
CARBS 149G54% OF CAL
5G FIBER0G ADDED0G INTRINSIC26G OTHER117G TOTAL SUGAR
FAT 55G45% OF CAL
33G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A showstopping layer cake with bright lemon flavor, raspberry filling, and cream cheese frosting. Moist and elegantly assembled, perfect for special occasions.

dessertamericanbaked goodvegetarian
View the full recipe on Carlsbad Cravings →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 9 oz. (approx. 1 1/2 cups) raspberries + 1 tablespoon flour
  • 4 large eggs, (room temperature)
  • 1/3 cup milk (anything but nonfat), (room temperature)
  • 2 tablespoons lemon juice, (room temperature)
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 2 cups cake flour ((see DIY in Notes))
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 16 tablespoons unsalted butter cut into 16 pieces, (room temperature)
  • 16 ounces ripe fresh raspberries or frozen thawed raspberries
  • 2/3 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 2 1/2 tablespoons lemon juice
  • 16 oz. full-fat brick style cream cheese, (room temperature (DON'T microwave))
  • 1 cup (2 sticks) unsalted butter, (room temperature (DON'T microwave))
  • 2 tablespoons lemon juice
  • 1-2 tablespoons fresh lemon zest ((depending on how tangy you like it))
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, (plus more to taste)
  • 6 cups powdered sugar
PREP
240M
SODIUM
408MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.