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Raspberry Lemon Cake Recipe

Raspberry Lemon Cake Recipe photo by Taste of Home

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Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.—Shirley Warren, Thiensville, Wisconsin

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Raspberry Lemon Cake Recipe

Prep: 1-1/4 hours + chilling Bake: 20 min. + cooling

Yield: 12 Servings

75 20 95

Ingredients

3 eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon peel
CAKE:
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 eggs
1/2 cup lemon juice
4 teaspoons grated lemon peel
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate
FROSTING:
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners' sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon peel
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

Directions

For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
For cake, in a small bowl, dissolve gelatin in boiling water; set aside to cool.
In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill for 1 hour.. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without raspberries) equals 792 calories, 32 g fat (15 g saturated fat), 148 mg cholesterol, 386 mg sodium, 122 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Raspberry Lemon Cake in Taste of Home Christmas Annual Annual 2009, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Raspberry Lemon Cake

Raspberry Lemon Cake

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Reviewed on Apr. 26, 2013 by Adavie01

I would make it again but without the lemonade concentrate over the top. It makes it really tart! Very lemony and delicious though.

Reviewed on Apr. 02, 2013 by ladydugan

Disaster !!!! Did not like this at all. Flavor was ok. Would leave off the lemonade glaze, just too much. Made cake doughy.

Reviewed on Apr. 01, 2013 by zamchik

There were lots of ways to cut down on the calories of this recipt. Used Nefchatel instead of cream cheese, left out the lemonade mixture, sugar free jam, etc. Still tasted great and a nice change from chocolate.

Reviewed on Mar. 26, 2013 by JennTats

I made this recipe into 28-32 cupcakes. I filled the cupcake molds halfway with cake batter then added 1/2 tsp of jam and then covered with more batter until they were 2/3 full. I baked at 350 for about 17-22 min. After cupcakes cooled I frosted with the cream cheese frosting and then added 1/2 tsp of lemon curd on top along with a little sprinkle of lemon zest Foe decoration. They are so good! Everyone loved them and they disappeared quickly! Thank you for sharing this great recipe!

Reviewed on Mar. 15, 2013 by gradstudentinMT

I made this vegan and gluten free as a bday cake. Used Earth Balance sticks, Gluten Free Pantry flour and ener-g egg replacer and soy milk (instead of evaporated milk)... it turned out fabulous!

Reviewed on Dec. 10, 2011 by gramau

I have made this 3 times, always to rave reviews. It is my chocoholic daughters new favorite! That really says something! Not an everyday cake, but worth the splurge on occasion for such an elegant and luscious dessert.

Reviewed on Jul. 22, 2011 by acanez82

I just made this cake for a co-worker and everyone loved it! Can't wait to make it for my family.

Reviewed on Jul. 01, 2011 by debs951

to cooker69: How about helpful tips on how to make the recipe healthier rather than logging a complaint? I quote "Ode to the Dieter" : Cholesterol is poisonous. So never, never eat it. Sugar, too may murder you: there is no way to beat it. And fatty food may do you in: be certain to avoid it. Some food was rich in vitamins, but processing destroyed it. So let your life be ordered by each documented fact. And die of malnutrition - but with arteries intact." I say be more creative and have fun. Get a life and lighten up!

Reviewed on Jun. 24, 2011 by Regi M

WOOHOO!!! Lemon lovers rejoice this is a wonderful special occasion cake! Thank you Shirley and the judges at the Alaskan State Fair, I'm pleased to add this to my "favourites"! I agree with you, toothfairylin, cooker69 disgusts me for feeling she has to comment on something she wouldn't make. I want to see comments about problems people encounter with recipes or changes and alternates - not obnoxious remarks from someone who hasn't or wouldn't try a recipe. I love the lemon/raspberry combination, but next time I'm going to try replacing the raspberry ingredients with blueberry. I'll make some wild blueberry jam when they're in season, later in the summer. There might be a few small seeds, but the blueberry fans in the family don't mind. Signed - a REAL cook just north of Muskoka, Ontario, Canada.

Reviewed on Jun. 23, 2011 by toothfairylin

DEEEEELicious! Again, as I have commented about other recipes, I am disgusted that anyone would criticize someone's recipe when they have no intention of trying it. Just because YOU don't "live it up" once in awhile, doesn't mean you have to be mean-spirited about it. One slice of cake, even if it DOES have 700 calories, will not kill you, Trust me. I'm sure you "indulge" yourself occasionally on other fare that someone else might think unhealthy. Thank you, Shirley, for submitting this. Others apparently have enjoyed it.

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