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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
  • Total Time
    Prep: 1-1/4 hours + chilling Bake: 20 min. + cooling
  • Makes
    12 servings


  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest
  • 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 large eggs, room temperature
  • 1/2 cup lemon juice
  • 4 teaspoons grated lemon zest
  • 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
  • 6 ounces 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 zest
  • 3/4 teaspoon 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 zest. 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 zest 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 until a toothpick inserted in the center comes out clean, 20-25 minutes.
  • 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 zest 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.
Nutrition Facts
1 slice: 792 calories, 32g fat (15g saturated fat), 148mg cholesterol, 386mg sodium, 122g carbohydrate (97g sugars, 1g fiber), 8g protein.

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  • Josh
    Mar 16, 2020

    This sounds amazing! I’m seeing some people saying the cakes were squat and didn’t rise well. Is that maybe from the gelatin? Would whipping the egg whites and folding that into the mixture at the end maybe help? I’m not sure but nothing is more frustrating than cakes not rising enough.

  • ReneeMurby
    Apr 13, 2019

    Fabulous show stopper Cake. I made this to celebrate my eldest birthday. Bursting with luscious lemon flavor accented by the tartness of the raspberries and the sweetness of the cream cheese icing.

  • kate1nick2
    Mar 27, 2018

    The taste is excellent, but very dense - it also did not rise well for me, despite fresh baking powder. I made cupcakes instead of a full cake, and I omitted the lemonade. I plan to make it for Easter again this year, but will tinker with the recipe a bit to try to get it to rise more and be a little lighter (hopefully I don't mess it up!)

  • usps62
    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.

  • munchkindd
    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.

  • peazzy
    Jul 13, 2015

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

  • nightskystar
    May 2, 2015

    Woderful, refreshing cake!!!

  • taster60
    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!!!

  • grace98js
    Aug 11, 2014

    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.

  • DarleneKriss
    Apr 29, 2014

    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.