My Lemon Raspberry Cake: zesty, moist, and bursting with flavor!
Ingredients
Here’s what I use to make this Lemon Raspberry Cake, clear and simple. This list is my guide for a batch of pure delight, with easy-to-find items. Let’s get baking!
Cake Batter:
- ¼ cup (56g) unsalted butter, melted and cooled
- ¼ cup (60ml) sunflower oil
- 1 ¼ cups (250g) granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon (5ml) pure vanilla extract
- 3 large eggs, at room temperature
- ½ cup (120ml) full fat sour cream
- 1 ¾ cups (250g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) whole milk, at room temperature
- 1 ¼ cups (150g) fresh raspberries
Raspberry Compote:
- 1 ¼ – 1 ½ cups (170g) fresh or frozen raspberries
- 2 tablespoon (25g) granulated sugar
- ½ teaspoon squeeze lemon juice
- 2 teaspoon (10ml) water
- 1 ½ teaspoon (4g) cornstarch
Cream Filling:
- ¾ cup (180ml) 35% heavy whipping cream
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (5ml) freshly squeezed lemon juice
- 2 tablespoon (30ml) cold Raspberry Compote
Frosting:
- ⅔ cup (150g) unsalted butter, very soft
- 2 cups (240g) powdered confectioner’s sugar
- 1 teaspoon (5ml) pure vanilla extract
- 3 tablespoon (45ml) heavy 35% whipping cream, at room temperature
- 2 tablespoon (30ml) Raspberry Compote (at room temperature)
These amounts yield a perfect cake—zesty and fruity. The 250g flour and 150g raspberries are my winning mix. It’s a list that delivers big flavor.
The measurements are spot-on for the texture I love, with room to tweak. I can adjust for a smaller cake—adapts effortlessly. This is my key to dessert magic!
Instructions
I start with the raspberry compote—in a small saucepan over medium heat, I combine 1 ¼ cups raspberries, 2 Tbsp. sugar, and a squeeze of lemon juice, cooking covered for 3 minutes until soft. I stir as it simmers—mix 2 tsp. water and 1 ½ tsp. cornstarch, add it, and cook until thick, my sauce bubbles. I cool it completely—chill for 30 minutes, my fruity base is ready.
I preheat the oven to 350°F—line two 8-inch pans with parchment rounds, my prep is set. In a large bowl, I whisk ¼ cup cooled melted butter, ¼ cup sunflower oil, 1 ¼ cups sugar, and 1 Tbsp. lemon zest—fluffy wet sand forms, my batter begins. I whisk in 3 eggs one at a time—add 1 tsp. vanilla and ½ cup sour cream, my mix smooths out.
I sift 1 ¾ cups flour, 1 ¼ tsp. baking powder, ¼ tsp. baking soda, and ½ tsp. salt—fold into the wet mix, adding ½ cup milk in two stages, my batter blends. I fold in 1 ¼ cups raspberries—divide between pans, bake 20-25 minutes until golden, my layers rise. I cool them on a rack—perfectly moist, my cake is set.
For the cream, I whip ¾ cup heavy cream to soft peaks—add 1 Tbsp. sugar and 1 tsp. lemon juice, then 2 Tbsp. cold compote, my filling swirls. For frosting, I beat ⅔ cup soft butter—add 2 cups powdered sugar, 1 tsp. vanilla, 3 Tbsp. cream, and 2 Tbsp. compote, my icing glows. I layer with cream, frost, swirl extra compote—each slice is a delight that makes me smile.