This Lemon and Raspberry Cake has a lemon and raspberry sponge, and lemon buttercream and is topped with fresh and freeze-dried raspberries.
I have a Lemon and Blueberry Cake recipe and a Raspberry and White Chocolate Cake recipe but Lemon and Raspberry what a flavour combination. It is the perfect light summer cake.
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Two-Layered Cake
I decided to make this a two-layered cake instead of three layers, (if you would like to make a three-layered one, however, head down to the alternatives section)
I have both two- and three-layered cakes on my blog but I felt for this cake I wanted something simple and more traditional.
Lemon and Raspberry is such a summery flavour and I didn’t want this cake to be too heavy. So, two layers it was.
Cake Tins
This cake I baked using my 8” round tins. It is the perfect size for sharing and you get around 12 slices of cake.
I use these 8” round cake tins. They are loose-bottomed, and they are my absolute favourite. It just makes it so much easier to get the cake out once it has baked.
I always line the sides and bottom of my cake tin and I use these pre-cut circles for the bottom.
I split my mixture between two 8” cake tins, but if your cake tin is deep enough you could make bake the mixture in one tin and split the cake into two layers once it has baked. You would need to adjust the baking time and oven temperature though if you were to do this.
Related Recipes
White Chocolate and Raspberry Cake
Lemon and Raspberry Cake
I used fresh raspberries and lemon in this recipe, I wouldn’t recommend using frozen raspberries as the extra moisture can cause the cake to become quite soggy.
I also used fresh lemons in the cake and the buttercream but lemon extract would work perfectly too.
For the cake, you can use either unsalted butter or a baking spread like Stork. If you are making this cake on a budget, you could also use a supermarket’s own soft spread or baking spread.
I would recommend folding the raspberries into the cake batter, this way they are more likely to stay whole. If you use a mixer the raspberries will break up. So you will still get the raspberry flavour, but you won’t get a lovely chunk of a whole raspberry when you bite into the cake.
Baking the Cake
As I said above, I split my cake into two cake tins and bake for the recommended time. If you wanted to bake them in one deep cake tin and split them bake them at 20C cooler for another 15-20 minutes.
You will know the cakes are baked because they will be golden brown in colour. You can test the cakes by using a cake tester and testing the thickest part of the cake. The cake tester should come out clean, if there is still batter on the cake tester put the cake back into the oven for 3-4 minutes and repeat.
Another way to test if the cakes are baked is to gently press down on the top of the cake. If the cake springs back to its original shape when you remove your finger, then they are ready. If you end up with a slight dent in the top of the cake pop them back into the oven for 3-4 minutes and repeat until the cake springs back.
The cakes need to cool in their tins for 10-15 minutes before being moved onto a wire rack to cool fully.
If you try and take the cakes out of the tin as soon as they come out of the oven you might end up ripping or breaking them. Giving them time to cool in the tin first will ensure that they are a bit firmer.
Lemon Buttercream
Okay, so with the buttercream I had two options, I could either go with lemon or raspberry. I decided on making them lemon. I just thought that the cake was more raspberry flavoured. Although it has lemon juice and zest in the batter, I thought the more dominating flavour was the raspberry.
So I used only lemon juice in the buttercream frosting rather than juice and zest. Because I wanted to pipe the buttercream onto the top of the cake and the zest would just just get clogged up in the piping tip.
Decoration
I piped the buttercream onto the top of the cake using my favourite 1M Piping Tip. It just makes such pretty swirls on the top of the cake.
I went with a simple decoration of fresh and freeze-dried raspberries and some yellow 100s and 1000s.
Alternatives
If you wanted to make this into a three-layered cake I would recommend using 400g of caster sugar, butter and self-raising flour, 8 large eggs. 250g of fresh raspberries and the zest and juice of 2 lemons. For the buttercream, I would increase this to 400g of icing sugar and 200g of unsalted butter, with the juice of 1 lemon.
You could also any kind of fruit in this cake you fancy. Why not replace the raspberries with strawberries or blackberries?
Equipment
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Lemon and Raspberry Cake
Ingredients
For the Cake
- 325 g Unsalted Butter or Stork
- 325 g Caster Sugar
- 325 g Self-Raising Flour
- 6 Large Eggs
- 1 tsp Baking Powder
- 150 g Fresh Raspberries
- Zest and Juice of 1 Lemon
For the Buttercream
- 400 g Icing Sugar
- 200 g Unsalted Butter
- Juice of 1 Lemon
- Yellow Food Colouring
- 3-4 tbsp Whole Milk (optional)
For Decoration (optional)
- 12 Fresh Raspberries
- Freeze-Dried Raspberries
- Yellow Sprinkles
Instructions
To Make the Cake
- Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder, lemon zest and juice. Whisk until all combined.
- Fold through the raspberries until they are evenly distributed.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- In a bowl mix together the icing sugar, butter and lemon juice until combined. If you find the mixture is a bit thick then add in a teaspoon of milk and mix again repeat until it is the desired consistency.
- Add in the yellow food colouring a little at a time. Mix after each addition until you reach the desired colour.
- Place your first cake on your serving plate and pipe the buttercream onto the top of the cake.
- Add your second cake on top and again decorate with the buttercream. Decorate with some fresh and freeze-dried raspberries and some yellow sprinkles.
Notes
- This cake will last 3+ days in an airtight container.
