The tangy sweetness of fresh lemons paired with the lush flavor of raspberries, all wrapped up in a creamy, dreamy cake—this recipe is pure magic. Picture this: layers of moist lemon cake, a velvety raspberry cream filling, and a smooth whipped frosting that ties everything together. It’s the kind of dessert that makes jaws drop and forks keep moving. The Lemon Raspberry Cream Cake is my go-to for celebrations, especially when I want a dessert that looks as stunning as it tastes. Trust me, once you try this, it’ll become your signature party dessert too.
I first made this cake for a summer barbecue, and it quickly stole the show. Guests were asking for seconds—and the recipe—before I even had a chance to sit down. It’s surprisingly simple to make, yet it feels like a labor of love when you present it. The balance of tart lemon and sweet raspberry is so refreshing, and the cream filling adds just the right amount of indulgence. Whether you’re hosting a birthday, bridal shower, or just want a show-stopping dessert for dinner, this Lemon Raspberry Cream Cake is always a win.
Why You’ll Love This Recipe
- Show-Stopping Appearance: This cake is as gorgeous as it is delicious, making it perfect for parties, celebrations, or Instagram-worthy moments.
- Simple Yet Elegant: The recipe uses basic ingredients and straightforward techniques to create something truly special.
- Perfect Flavor Pairing: The tangy lemon complements the sweetness of raspberries, while the cream filling adds a luscious richness.
- Make-Ahead Friendly: You can prepare the cake layers and filling in advance, saving you time on busy event days.
- Crowd-Pleaser: Everyone—kids, adults, picky eaters—loves this cake. It’s a guaranteed hit every time.
What sets this Lemon Raspberry Cream Cake apart is the balance of flavors. It’s not overly sweet, but it’s not too tart either—it’s just right. Plus, the combination of textures is unbeatable: soft cake layers, creamy filling, and a light, fluffy frosting. Honestly, it’s the kind of dessert that makes people smile before they even take a bite.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients to create a layered masterpiece. Here’s what you’ll need:
- For the cake:
- 2 ½ cups (310g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- ½ cup (120ml) fresh lemon juice
- 1 cup (240ml) buttermilk, room temperature
- For the raspberry cream filling:
- 1 cup (240ml) heavy cream, chilled
- ½ cup (120g) mascarpone cheese, softened
- ½ cup (120g) powdered sugar
- 1 cup (150g) fresh raspberries, lightly mashed
- For the frosting:
- 1 ½ cups (360ml) heavy cream
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
If you’re missing an ingredient, don’t worry. You can use Greek yogurt instead of mascarpone, or frozen raspberries if fresh ones aren’t available. Just make sure to thaw and drain frozen raspberries before using them.
Equipment Needed
Here’s what you’ll need to make this Lemon Raspberry Cream Cake:
- Two 9-inch round cake pans
- Electric mixer or stand mixer
- Mixing bowls (at least 3)
- Rubber spatula
- Cooling rack
- Offset spatula (for frosting)
If you don’t have cake pans, you can use a rectangular baking dish and adjust the baking time slightly. And while a stand mixer makes whipping cream easier, a hand mixer works just fine too!
Preparation Method
- Prepare the cake layers: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Mix in the lemon zest and juice.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing just until combined.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool the cakes completely on a wire rack.
- Make the raspberry cream filling: Whip heavy cream until stiff peaks form. In a separate bowl, mix mascarpone and powdered sugar until smooth. Fold the whipped cream and mashed raspberries into the mascarpone mixture until well combined. Chill until ready to use.
- Prepare the frosting: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to overwhip.
- Assemble the cake: Place one cake layer on a serving plate. Spread half of the raspberry cream filling evenly over the top. Add the second cake layer and spread the remaining filling. Frost the entire cake with whipped cream frosting.
- Decorate: Garnish with fresh raspberries, lemon slices, or a sprinkle of powdered sugar for a stunning finish.
Cooking Tips & Techniques
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for a smoother batter.
- Don’t Overmix: Overmixing can make the cake dense instead of fluffy. Mix just until the ingredients are combined.
- Chill the Filling: Let the raspberry cream filling chill for at least 30 minutes to thicken and make assembly easier.
- Use Fresh Raspberries: Fresh raspberries give the filling a vibrant flavor, but frozen raspberries can work in a pinch.
- Decorating Hack: Use an offset spatula to create smooth frosting or swirl patterns for a professional look.
Variations & Adaptations
- Gluten-Free Option: Swap the all-purpose flour with a gluten-free baking blend.
- Dairy-Free Version: Use coconut cream instead of heavy cream and a dairy-free mascarpone alternative.
- Berry Medley: Replace raspberries with a mix of blueberries, blackberries, or strawberries for a different twist.
- Extra Lemon Kick: Add lemon extract to the frosting for an extra burst of citrus flavor.
- Mini Cakes: Bake the batter in cupcake tins for adorable individual servings.
One of my favorite variations is adding a layer of lemon curd between the cake and raspberry cream filling—it’s tangy, creamy, and unforgettable!
Serving & Storage Suggestions
This Lemon Raspberry Cream Cake is best served chilled, straight from the fridge. It pairs beautifully with a hot cup of tea or a glass of sparkling lemonade. For a festive occasion, garnish with edible flowers for an extra wow factor.
If you have leftovers (unlikely, but just in case!), store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. For longer storage, wrap the cake tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Nutritional Information & Benefits
Here’s an estimate of the nutritional values per serving (based on 12 servings):
- Calories: 420
- Protein: 5g
- Fat: 22g
- Carbohydrates: 50g
- Fiber: 2g
The lemons provide a dose of vitamin C, while raspberries add antioxidants and fiber. It’s indulgent but still has a few redeeming qualities. As always, enjoy in moderation!
Conclusion
This Irresistible Lemon Raspberry Cream Cake is more than just a dessert—it’s a centerpiece, a conversation starter, and a memory-maker. It’s the recipe you’ll turn to when you want to wow your guests without spending hours in the kitchen.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers and prepare the filling up to 2 days in advance. Store them separately in the fridge and assemble the cake on the day of serving.
What’s the best way to mash raspberries?
Use a fork to lightly mash fresh raspberries. If they’re too firm, sprinkle a little sugar and let them sit for 10 minutes before mashing.
Can I use frozen raspberries?
Absolutely. Just make sure to thaw and drain them well to prevent excess liquid in the filling.
How do I prevent the cake layers from sticking?
Grease your pans thoroughly and line them with parchment paper for easy removal.
What’s the best way to frost the cake?
Use an offset spatula for smooth frosting or a piping bag for decorative swirls. Chill the cake before frosting for best results.
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