Lemon Raspberry Cake Recipe – Easy Whipped Cream Frosting

Last Updated on 2 months by Neha Deshmukh

Lemon Raspberry Cake Recipe – Easy Whipped Cream Frosting

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that’s both beautiful and tastes like sunshine. This Lemon Raspberry Cake is exactly that! It’s bright, fluffy, and the combination of tart lemon and sweet raspberries is just… chef’s kiss. I first made this for a friend’s birthday, and it was a huge hit – I knew I had to share it with all of you.

Why You’ll Love This Recipe

This isn’t just any cake. It’s a little slice of happiness! Here’s why I think you’ll adore it:

• Bursting with Flavor: The lemon zest and juice really make the lemon flavor sing, and the raspberries add a lovely sweetness.
• Light & Fluffy Texture: Buttermilk is the secret to a super tender crumb.
• Easy Whipped Cream Frosting: Forget complicated buttercream – this frosting is quick, simple, and utterly delicious.
• Perfect for Any Occasion: From afternoon tea to birthdays, this cake is always a welcome treat.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 2.25 cups (281g) all-purpose flour
• 2 teaspoons (10g) baking powder
• 0.5 teaspoon (2.5g) baking soda
• 0.25 teaspoon (1.25g) salt
• 12 tablespoons (170g) unsalted butter, softened
• 1.75 cups (350g) granulated white sugar
• 4 tablespoons (60ml) fresh lemon juice
• 3 teaspoons lemon zest
• 0.5 teaspoon pure lemon extract
• 0.75 cup (177ml) buttermilk
• 2 large eggs
• 0.5 cup (120ml) raspberry jam
• 2 cups (473ml) heavy cream
• 2-3 tablespoons granulated white sugar (for frosting)
• 1 teaspoon vanilla extract

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Buttermilk: Don’t skip this! Buttermilk adds a lovely tang and keeps the cake incredibly moist and tender. If you don’t have any, you can make a quick substitute (see FAQs!).
• Lemon Zest: Seriously, don’t skimp on the zest. It’s where all the lemon aroma comes from. Use a microplane for the finest zest – you want the flavorful oils, not the bitter white pith.
• Raspberry Jam Quality: A good quality raspberry jam will really shine through. I prefer one with whole raspberries for a bit of texture, but a smooth jam works beautifully too.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, get your oven preheated to 350°F (175°C). Grease two 8-inch round cake pans with non-stick spray. This is crucial for easy release!
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside – we’ll need it later.
3. In a large bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Add the lemon juice, lemon zest, and lemon extract to the butter mixture and beat until combined. The kitchen should be smelling amazing right about now!
5. Now, it’s time to add the dry and wet ingredients alternately. Start with about a third of the flour mixture, mix it in, then add half the buttermilk, mix again. Repeat, ending with the flour mixture. Don’t overmix – just until everything is combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Patience is key here!

Let’s make the frosting while the cakes cool:

1. Chill your mixing bowl and whisk attachment in the freezer for 15-20 minutes. This helps the cream whip up beautifully.
2. Pour the heavy cream into the chilled bowl and whip until it starts to thicken.
3. Gradually add the sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip!

Time to assemble!

1. Once the cakes are completely cool, place one layer on a serving plate. Spread the raspberry jam evenly over the top.
2. Top with the second cake layer.
3. Frost the entire cake with the whipped cream frosting.
4. Decorate with fresh raspberries and lemon wedges.

Expert Tips

• Room Temperature Ingredients: Using room temperature butter, eggs, and buttermilk helps everything blend together smoothly.
• Don’t Overbake: Overbaked cake is dry cake! Start checking for doneness at 30 minutes.
• Cool Completely: Frosting a warm cake is a disaster waiting to happen. Trust me on this one!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the buttermilk for plant-based buttermilk (almond milk with a teaspoon of lemon juice works well!).
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. You might need to add a little extra liquid.
• Summer Tea Party Cake: My aunt always adds edible flowers to the frosting for a beautiful summer touch.
• Spice Level: N/A

Serving Suggestions

This cake is wonderful on its own, but here are a few ideas to elevate your serving:

• Serve with a cup of Earl Grey tea.
• A dollop of lightly sweetened whipped cream alongside each slice.
• A sprinkle of powdered sugar for a pretty finish.

Storage Instructions

• Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• The whipped cream frosting is best enjoyed fresh, but it will hold up for a day or two in the fridge.

FAQs

1. Can I use store-bought lemon curd instead of raspberry jam?

Absolutely! Lemon curd would be a delicious alternative. It will give the cake a more intense lemon flavor.

2. How can I prevent the cake from sticking to the pan?

Greasing and flouring the pans thoroughly is key. You can also line the bottom with parchment paper circles for extra insurance.

3. What’s the best way to zest a lemon?

A microplane is your best friend! It creates a fine zest without the bitter white pith.

4. Can this cake be made ahead of time?

Yes! You can bake the cake layers a day ahead and store them tightly wrapped at room temperature. Frost the cake just before serving.

5. Can I substitute the buttermilk with something else?

You can! Mix 1 tablespoon of lemon juice or white vinegar with enough milk to make ¾ cup. Let it sit for 5-10 minutes to curdle slightly.