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Lemon Raspberry Cream Cake
Fresh Lemon Raspberry Cream Cake with a Raspberry Jam Filling!
Servings:
8
Author:
Manali Singh
Ingredients
2.25
cups
all purpose flour
2
teaspoons
baking powder
½
teaspoon
baking soda
¼
teaspoon
salt
12
tablespoons
unsalted butter
at room temperature
1¾
cup
granulated white sugar
4
tablespoons
fresh lemon juice
3
teaspoons
lemon zest
½
teaspoon
pure lemon extract
¾
cup
buttermilk
2
eggs
at room temperature
Filling
½
cup
raspberry jam
Whipped Cream Frosting
2
cups
heavy cream
2-3
tablespoons
granulated white sugar or to taste
1
teaspoon
vanilla extract
Instructions
Grease two 8 inch round pan by spraying them with a non-stick spray. Set aside.
Preheat oven to 350 F degrees.
In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together butter and sugar till smooth and creamy.
Add lemon juice, lemon zest and lemon extract. Mix till well combined.
Start adding the flour mix alternatively with buttermilk, starting and ending with flour.
Divide batter equally into the 2 prepared 8 inch round pans.
Bake at 350 F degrees for 30-35 minutes or till a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes and then transfer onto a wire rack to cool completely.
Let the cakes cool completely before you frost them.
Frosting
Keep the bowl and the whisk attachment in the refrigerator for 15-20 minutes.
Pour the heavy cream into the bowl and beat using the whisk attachment on medium-high speed until it just starts to thicken.
Reduce the speed to medium and add in the sugar. Beat until soft peaks form.
Add in the vanilla extract and beat on high speed till the cream forms still peaks [that is it stands straight when you hold the whisk upright]
Assemble the cake
Place one layer of the cake with the flat bottom part facing up.
Spread the raspberry jam in the center.
Place the other cake layer on top, with the flat bottom part facing up.
Now cover the entire caked with whipped cream frosting.
Decorate with raspberries and lemon wedges.
Nutrition
Calories:
757
kcal
|
Carbohydrates:
92
g
|
Protein:
7
g
|
Fat:
41
g
|
Saturated Fat:
25
g
|
Cholesterol:
170
mg
|
Sodium:
214
mg
|
Potassium:
257
mg
|
Fiber:
1
g
|
Sugar:
58
g
|
Vitamin A:
1495
IU
|
Vitamin C:
6.1
mg
|
Calcium:
129
mg
|
Iron:
2
mg