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Raspberry Cake with Whipped Lemon Frosting Recipe

Raspberry Cake with Whipped Lemon Frosting

A tender two-layer raspberry cake flavored with vanilla and lemon zest, covered in light whipped lemon frosting and decorated with fresh berries. Raspberry preserves may be added between the layers for extra berry flavor.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (240 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 3/4 cup (170 g) Unsalted butter, softened
  • 1 1/4 cups (250 g) Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 tablespoon Finely grated lemon zest
  • 3/4 cup (180 ml) Whole milk, room temperature
  • 1 1/2 cups (about 170 g) Fresh raspberries
  • 1 tablespoon All-purpose flour for coating raspberries
Whipped Lemon Frosting
  • 1 1/2 cups (360 ml) Cold heavy whipping cream
  • 1/2 cup (60 g) Confectioners’ sugar
  • 1 tablespoon Finely grated lemon zest
  • 1–2 tablespoons Fresh lemon juice
  • 1 teaspoon Vanilla extract
Optional Filling or Garnish
  • 1/2–3/4 cup Raspberry preserves or seedless raspberry jam
  • As needed Additional fresh raspberries and lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment.
  2. Whisk together the flour, baking powder, and salt. In a separate bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3–4 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla and lemon zest. Add the dry ingredients in three additions, alternating with the milk, and mix only until combined.
  4. Toss the raspberries gently with the tablespoon of flour. Fold the coated berries into the batter, divide the batter between the prepared pans, and smooth the tops.
  5. Bake for 25–30 minutes, until the centers spring back lightly and a toothpick comes out with a few moist crumbs. Cool in the pans for 10 minutes, then turn the cakes onto racks and cool completely.
  6. Whip the cold cream, confectioners’ sugar, lemon zest, lemon juice, and vanilla to medium-stiff peaks. Stop mixing as soon as the frosting holds its shape so it does not become grainy.
  7. Place one cake layer on a serving plate and spread it with raspberry preserves, if using, followed by a thin layer of whipped lemon frosting. Add the second layer, frost the top and sides, and decorate with fresh raspberries and lemon zest.
  8. Refrigerate the finished cake until serving. Serve chilled or slightly cool while the whipped-cream frosting is firm and fresh.

Notes

Use room-temperature butter, eggs, and milk for a smooth batter and even rise. Keep the cream, mixing bowl, and beaters very cold for the frosting. If using frozen raspberries, fold them in while frozen rather than thawing them first. Keep the completed cake refrigerated because whipped-cream frosting softens at room temperature.