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Raspberry Lemon Cake

 Raspberry Lemon Cake
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
12 ServingsPrep: 1-1/4 hours + chilling Bake: 20 min. + cooling


  • 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 McCormick® Pure Lemon Extract
  • 1 teaspoon McCormick® Pure 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

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Raspberry Lemon Cake (continued)

Ingredients (continued)

  • 3-3/4 to 4 cups confectioners' sugar
  • 4-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup seedless raspberry jam
  • Fresh raspberries, optional


  • 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, preheat oven to 350°. 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 1
  • hour. Yield: 12 servings.

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Raspberry Lemon Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.