Lemon Raspberry Cake Recipe 

Medium Brush Stroke

There are layers of white lemon cake, lemon pastry cream, raspberry jam, and whipped raspberry cream cheese filling in this lemon raspberry cake.  

Lemon Pastry Cream – 1/2 cup (100g) granulated sugar – 2 tbsp cornstarch – 4 large egg yolks  – 3/4 cup (180ml) whole milk – 3/4 cup (180ml) heavy cream – Zest of 2 lemon – 2 tbsp unsalted butter – 2 tbsp lemon juice – 1 tsp vanilla extract Lemon Cake – 3 1/4 cups (397g) cake flour – 2 tsp baking powder – 1/2 tsp baking soda – 1 tsp kosher salt – 1 1/2 cups (300g) granulated sugar – 2 tbsp lemon zest – 1 cup (200g) unsalted butter, room temp – 3 tbsp oil – 4 large egg white – 1 large egg – 1 tsp vanilla extract – 1 1/2 cups (360ml) buttermilk – Heaping 1/2 cup raspberry preserve

Ingredient

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Cream of Lemon Pastry To make the sauce smooth, creamy, and lighter in color, whisk the sugar, cornstarch, and egg whites together in a bowl. 

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Step 1

Instructions

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Put down a wet paper towel under the bowl. Now put the heavy cream, milk, and zest in a pot and set it over medium-low heat. Just heat it until it starts to steam. 

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Step 2

Slowly pour the hot cream into the egg yolk mixture while mixing. Stir everything together with the whisk for a while longer. 

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Step 3

Put the pot back on medium-low heat and pour the whole thing back into it. Keep whisking the mixture until it gets thicker. 

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Step 4

After it starts to bubble, take it off the heat and whisk in the butter, then the lemon juice and vanilla. You can strain the cream through a fine mesh screen.  

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Step 5

After that, put a piece of plastic wrap over the cream and press it up against the cream's surface. Wait while we make the cake.  

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Step 6

Cake with Lemon  Warm the oven up to 350F and grease three 8-inch cake pans. Put a piece of parchment paper on the bottom and, if you have them, wrap the pans in wet cake strips. 

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Step 7

In a medium-sized bowl, use a whisk to mix the baking powder, baking soda, salt, and cake flour. Put the zest and sugar in a large bowl.  

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Step 8

You can use your fingers to mix the zest into the sugar if you have a hand mixer or a stand mixer with wire paddles. Once the butter is added, the mixture needs to be mixed on medium-high speed for about two minutes until it is smooth and fluffy. 

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Step 9

Put the oil in the bowl after cleaning it. After that, add the egg whites and mix them in. Last, add the vanilla and the whole egg. First, add a third of the dry ingredients.  

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Step 10

Then, add half of the milk. Finally, add a third of the dry ingredients. Switch between the dry ingredients and the water and do this again and again. Use a plastic spatula to clean the bowl and mix everything well. 

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Step 11

Floral Separator

Also see

Chocolate Mousse Cake Recipe