Show Subscription Form

Raspberry Lemon Cake Recipe
Raspberry Lemon Cake Recipe photo by Taste of Home

Raspberry Lemon Cake Recipe

Read Reviews
4.5 29
Publisher Photo
Want a change from chocolate cake? Try this elegant lemon'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
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 20 min. + cooling
MAKES: 12 servings


  • 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
  • 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

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.


  1. 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.
  2. For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
  3. In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
  4. Pour into three greased and floured 9-in. round baking pans. Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  5. 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 10 minutes before removing from pans to wire racks to cool completely.
  6. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
  7. 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).
  8. Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour. Yield: 12 servings.
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.

Reviews for Raspberry Lemon Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 7, 2016

"Wow! Great cake. I made cake and put in 2 8" pans. Then I made another batch and put into 2 pans. Only used 3 cakes but it was awesome. I used a bit less lemonade then called for. Just perfect and oh so moist."

Reviewed Apr. 7, 2016

"Delish.......Made this 2 times, I agree with some, the cake is a little flat, would have liked the layers to rise more when cooking, but this is a great tasting cake. I omitted the Lemonade both times that I made it, thinking it would make it too sweet. I have gotten rave reviews on this cake both times that I made it. Will definitely make again...........If you are going to make it, it's best to prepare the curd several hours prior to frosting the cake, as it needs to cool. It's not a bad idea to make the curd the night before and put it in the fridge, one less step to do the next day........I think this is definitely going to be one of our favorites for Easter every year now."

Reviewed Jul. 13, 2015

"I love lemon cake and this is one of the best recipes I have ever tired. Will make it again."

Reviewed May. 2, 2015

"Woderful, refreshing cake!!!"

Reviewed Mar. 3, 2015

"This cake sound yummy !!!!IT looks like a lot of work ,too.I would make it just for the taste of it for me and my wife!!!"

Loading Image