Raspberry Lemon Cake Recipe
- 3 eggs
- 3/4 cup sugar
- 1/2 cup lemon juice
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon peel
- 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
- 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.
1 slice: 792 calories, 32g fat (15g saturated fat), 148mg cholesterol, 386mg sodium, 122g carbohydrate (97g sugars, 1g fiber), 8g protein.
Reviews for Raspberry Lemon Cake
"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."
"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."
"I love lemon cake and this is one of the best recipes I have ever tired. Will make it again."
"Woderful, refreshing cake!!!"
"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!!!"
"So this cake tasted absolutely delicious, but the layers were about as tall as a large pancake. very disappointed with that?.loved the recipe but needs to either be put in two pans or more batter made."
"The cake was delicious. If you love lemon this recipe is for you. It paired nicely with the raspberry and was a hit for our family Easter celebration. The cake was very moist and the icing balanced out the pungent lemon. I will definitely make this cake again."
"My cake was not very tall, but packed with lemon deliciousness! It didn't look as beautiful as the picture, but everyone loved the taste. My only problem was the frosting. Had to add more confectionary sugar to make it easier to spread. Topped it with fresh raspberries. Delicious!!"
"Haven't tried this yet, just found tis recipe. BUT I CAN'T WAIT TO TRY THIS!!! Looks and sounds delicious ?I absolutely LOVE Lemon and Raspberry together, perfect couple! OH AND CREAM CHEESE FROSTING ON TOP OF IT ALL? OMG! THIS IS GOING TO BE AMAZING! CAN'T WAIT! ?"
"This is actually a recipe I created. Use whatever filling flavor you like (raspberry just happens to be my favorite). Enjoy!"
"Taste was good but cake did not rise. My baking powder was new so don't know what was wrong. Was a pretty flat cake for 3 layers. I double checked everything and made it exactly as recipe said."
"I have not tried this yet. I plan to make it for my birthday. I love lemon so it will be perfect not the traditional chocolate. I think I will use blueberry instead of raspberry unless someone has a better idea."
"I would make it again but without the lemonade concentrate over the top. It makes it really tart! Very lemony and delicious though."
"Disaster !!!! Did not like this at all. Flavor was ok. Would leave off the lemonade glaze, just too much. Made cake doughy."
"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."
"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!"
"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!"
"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."
"I just made this cake for a co-worker and everyone loved it! Can't wait to make it for my family."
"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!"
"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."
"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."
"<p>I LOVE lemon and this sounds very lemony. I am going to make this over the 4th of July weekend. And cooker69...it is not like you eat this everyday, three times a day. I would not liked to have lived without trying some of the wonderful tastes this world has to offer.</p>"
"I'm sure the original recipe is to die for! However, the amount of fat and calories was a bit much for me, so I modified the recipe. Instead of sugar, I used Stevia extract, and no oil. Instead, used lemon flavored light yogurt. I also used wheat flour and made 1/2 of the icing. Oh...and sugar free Polaner's raspberry preserves. Made a very moist, yummy cake!"
"For cooker69: Being REAL means nothing you eat once in awhile is going to hurt you. Please keep that in mind. If you don't believe me, ask a dietitian!!! And if you don't want to bake or eat it, then don't. Anybody who want to, go ahead and enjoy it!"
"I would like to know what the previous reviewer did to cut the carbs/calories!!! Do share!!!"
"I cant believe anyone would eat or bake a cake with over 700 calories a slice... get real"
"My husband said that cake was too sweet. I think the cake would be perfect without the lemonade concentrate and sugar added to the warm cake before you remove from pans."
"This is soooo gooood. I have made several changes though to cut down a lot on both calories and carbs. Then I also just cut into smaller slices."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.