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Moist Lemon Cake with Raspberry Frosting Recipe

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3.9 from 83 reviews

  • Author: Sophia
  • Total Time: 5 hours 10 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Moist Lemon Cake with Raspberry Frosting is a delightful layered cake bursting with fresh lemon flavor and topped with a luscious raspberry Swiss meringue buttercream. The cake is tender and rich, complemented perfectly by a homemade seedless raspberry jam and a velvety frosting. Elegant and refreshing, it’s an ideal dessert for gatherings or special occasions.

Ingredients

Raspberry Jam

  • 4 1/2 cups (450 g) frozen raspberries
  • 1/2 cup (66 g) granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Lemon Cake Batter

  • 1 1/2 cups (300 g) granulated sugar
  • 2 tablespoons fresh lemon zest, packed
  • 3 cups (387 g) cake flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1 cup (226 g) cubed unsalted European butter, room temperature
  • 3 large eggs (150 g), room temperature
  • 1 1/2 cups (355 g) heavy cream
  • 1/3 cup (65 g) vegetable oil
  • 2 tablespoons (36 g) fresh lemon juice
  • 1 teaspoon vanilla extract

Raspberry Swiss Meringue Buttercream

  • 4 large egg whites (155 g)
  • 1 1/2 cups (300 g) granulated sugar
  • 1 1/2 cups (339 g) unsalted butter, cool room temperature, cut into tablespoon sized pieces
  • 1/2 cup (95 g) reserved raspberry jam (from above)
  • Pinch of fine sea salt
  • Fresh raspberries, lemon slices, freeze-dried raspberries (for decorating)

Instructions

  1. Make the Raspberry Jam: Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices and the mixture starts boiling, mashing occasionally. Whisk cornstarch and water to make a slurry, then stir it into the pot. Cook for 1-2 more minutes until thickened. Push through a fine mesh sieve to remove seeds. Stir in vanilla extract. Reserve 1/2 cup of jam for frosting and set both portions aside to cool.
  2. Prepare the Cake Pans: Preheat oven to 350°F (180°C). Grease and line the bottoms of three 8-inch cake pans with parchment paper. Set aside.
  3. Mix Dry Ingredients: In a large bowl, rub lemon zest into the granulated sugar to release oils and flavor. Add cake flour, sea salt, and baking powder; whisk to combine evenly.
  4. Add Butter: On low speed, mix the cubed butter into the dry ingredients until the texture is sandy and well incorporated.
  5. Combine Wet Ingredients: In a separate bowl, whisk together eggs, heavy cream, vegetable oil, fresh lemon juice, and vanilla extract.
  6. Incorporate Wet and Dry Mixtures: Add half of the wet ingredients to the dry mixture, mixing until all flour is moistened. Scrape down the bowl, then add remaining wet ingredients. Pulse until it just starts combining; then mix on low speed until batter is evenly combined and thick.
  7. Bake the Cake Layers: Divide the batter evenly among the three pans (~485 grams each). Smooth the tops with a spatula. Bake for 18-25 minutes or until a toothpick inserted comes out with moist crumbs. Let pans cool on wire racks for 20 minutes. Carefully remove cakes from pans and cool completely on racks.
  8. Make Swiss Meringue Buttercream: In a heatproof bowl over simmering water, whisk egg whites and sugar until the sugar dissolves and mixture reaches 165°F (74°C). Transfer mixture to a stand mixer and whip on high speed until it cools to approximately 90-95°F (32-35°C), about 10-15 minutes, forming stiff, glossy peaks.
  9. Add Butter: Lower mixer speed to low. Gradually add the softened butter, 1-2 tablespoons at a time, mixing until smooth after each addition. When all butter is incorporated, increase speed to medium-high and beat until light and fluffy.
  10. Incorporate Jam and Salt: Mix in the reserved raspberry jam and a pinch of sea salt until evenly combined.
  11. Assemble the Cake: Trim a thin layer off the tops of each cake layer to create a flat surface. Place first layer on a serving board. Spread a thin layer of buttercream on the crumb. Pipe a border of buttercream around the edge, then fill the center with half the raspberry jam. Repeat with second layer. Place the last layer upside down for a flat top.
  12. Crumb Coat and Chill: Cover cake with a thin layer of buttercream as a crumb coat. Refrigerate for 20-30 minutes to set the frosting and prevent filling from spilling out.
  13. Final Frosting and Decoration: Use remaining buttercream to frost the sides and top of the cake smoothly. Optionally pipe decorative dollops on top. Garnish with freeze-dried raspberries, fresh raspberries, lemon slices, or lemon zest.
  14. Marinate and Serve: Refrigerate the cake for 4-6 hours or overnight to allow flavors and texture to develop. Bring to room temperature before serving for best taste.

Notes

  • For accurate cake flour measurement, spoon flour into measuring cup and level with a knife to avoid packing and ensure the correct volume.
  • European butter has a higher fat content, which adds richness and moisture to the cake. Use unsalted to control salt levels.
  • Ensure egg whites and eggs are at room temperature for better emulsion and volume.
  • Be gentle when removing cake layers from pans as they are delicate; cooling completely on racks helps prevent breakage.
  • The resting time after assembly helps the cake layers absorb moisture and meld flavors.
  • Swiss meringue buttercream requires patience during whipping to reach the right temperature and consistency.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/moist-lemon-cake-with-raspberry-frosting-recipe/