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Moist Lemon Cake with Raspberry Frosting Recipe

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★★★★★

4.7 from 60 reviews

This Moist Lemon Cake with Raspberry Frosting is a delightful dessert featuring tender lemon-infused cake layers paired with a luscious raspberry Swiss meringue buttercream. The cake is perfectly balanced with fresh lemon zest and juice in the batter and tangy homemade raspberry jam. Finished with fresh raspberries and lemon slices, this elegant cake is perfect for celebrations and gatherings.

Ingredients

Scale

Raspberry Jam

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

Cake

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

Swiss Meringue Frosting

  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter (cool room temperature, cut into tablespoon sized pieces)
  • 1/2 cup reserved raspberry jam (from above)
  • Pinch of fine sea salt

Decoration

  • Fresh raspberries
  • Lemon slices
  • Freeze dried raspberries

Instructions

  1. Prepare the Raspberry Jam: In a medium pot, combine frozen raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries release their juices and the mixture reaches a boil. Whisk cornstarch and water into a slurry, then stir into the boiling raspberry mixture. Cook for 1-2 minutes until thickened. Strain through a fine mesh sieve to remove seeds. Stir in vanilla extract. Reserve 1/2 cup of this jam for frosting and set the rest aside to cool.
  2. Preheat and Prepare Pans: Preheat the oven to 350°F (180°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Set aside.
  3. Mix Dry Ingredients: In a large bowl, rub lemon zest into sugar to release oils. Add cake flour, sea salt, and baking powder. Whisk together until combined.
  4. Incorporate Butter: Using a mixer on low speed, add cubed butter and mix until the mixture resembles coarse sand.
  5. Mix Wet Ingredients: In a separate bowl, whisk together eggs, heavy cream, vegetable oil, lemon juice, and vanilla extract until combined.
  6. Combine Batter: Add half of the wet ingredients to the dry mixture and mix until all flour is moistened. Scrape down the bowl sides. Add the remaining wet ingredients and mix with short pulses at first, then on low speed until just combined, scraping the bowl once more. The batter will be thick.
  7. Fill and Bake: Evenly distribute batter into the three prepared cake pans (about 485 grams each), smoothing the tops with a spatula. Bake for 18-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans on wire racks for 20 minutes, then remove cakes from pans and allow to cool completely on racks. Handle carefully as layers are delicate.
  8. Prepare Swiss Meringue Frosting: Place egg whites and sugar in a heatproof bowl over simmering water (double boiler). Whisk constantly until the sugar dissolves and the mixture reaches 165°F (74°C). Transfer to a stand mixer bowl fitted with a whisk attachment. Whip on high speed until the meringue cools to 90-95°F (32-35°C), about 10-15 minutes.
  9. Add Butter to Meringue: Reduce mixer speed to low. Add butter pieces 1-2 tablespoons at a time, mixing until fully incorporated after each addition. Once all butter is incorporated, increase speed to medium-high and whip until frosting is smooth, light, and fluffy.
  10. Finish Frosting: Mix in the reserved raspberry jam and a pinch of sea salt until well blended.
  11. Assemble Cake: Trim a thin layer off the tops of each cake layer to expose crumb and create even surfaces. Place the first layer on a serving board. Spread a thin layer of buttercream on crumb, pipe a border of buttercream around edges, then fill center with half of the raspberry jam. Repeat with second layer and remaining jam. Place the last cake layer upside down on top so the surface is flat.
  12. Apply Crumb Coat: Cover the entire cake with a thin layer of buttercream to seal crumbs. Refrigerate for 20-30 minutes until firm.
  13. Final Frosting and Decoration: Use remaining buttercream to frost the sides and top of the cake evenly. Pipe dollops on top if desired. Garnish with freeze-dried raspberries, fresh raspberries, and lemon slices or zest. Refrigerate for 4-6 hours or overnight to enhance flavor and texture. Bring to room temperature before serving.

Notes

  • When measuring cake flour, spoon it into measuring cups and level with a knife for accuracy to avoid dense cake.
  • Use European-style butter for richer flavor and better texture in the cake and frosting.
  • Ensure eggs and butter are at room temperature for better mixing and emulsion.
  • Be gentle when handling cake layers; they are delicate and can break easily.
  • Allowing the cake to marinate overnight improves the melding of flavors.
  • The frosting should be smooth and not grainy; if grainy, continue whipping for a few more minutes.

Keywords: lemon cake, raspberry frosting, moist lemon cake, Swiss meringue buttercream, layered cake, homemade raspberry jam, lemon dessert

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