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Lemon Raspberry Cake

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


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon 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 zest


  • 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 in the center comes out clean. Cool for 10 minutes before removing from 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 zest until blended. Frost top and sides of cake.
Nutrition Facts
1 slice: 579 calories, 28g fat (17g saturated fat), 124mg cholesterol, 507mg sodium, 80g carbohydrate (59g sugars, 1g fiber), 5g protein.

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  • ginadroby
    Aug 15, 2011

    I made this for my family reunion, delicious!!! Very easy.

  • m.smith
    Jun 23, 2011

    Healthy? 1 slice is almost 600 calories?