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Lemon Raspberry Cake

 Lemon Raspberry Cake
Springtime sweets aren’t any more appealing than Lemon Raspberry Cake shared by Eden Atkerson of Atlanta, Georgia.
16 ServingsPrep: 45 min. Bake: 20 min. + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 jar (12 ounces) seedless raspberry jam
  • 1-1/4 cups butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine milk
  • and extracts. Combine the flour, baking powder and salt; gradually
  • add to creamed mixture alternately with milk mixture, beating well
  • after each addition.
  • Transfer to three greased and floured 9-in. round baking pans. Bake
  • at 375° for 18-22 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from

2 of 2

Lemon Raspberry Cake (continued)

Directions (continued)

  • pans to wire racks to cool completely.
  • Cut each cake into two horizontal layers. Place a bottom layer on a
  • serving plate; spread with a fifth of the jam. Repeat layers four
  • times. Top with remaining cake.
  • For frosting, in a small bowl, beat butter until fluffy. Gradually
  • beat in the confectioners' sugar, lemon juice and peel until
  • blended. Frost top and sides of cake. Yield: 16 servings.
Nutritional Facts: 1 slice equals 579 calories, 28 g fat (17 g saturated fat), 124 mg cholesterol, 507 mg sodium, 80 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.