Ingredients
For the Lemon Cake
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 tbsp fresh lemon zest
½ cup fresh lemon juice
1 cup whole milk
1 tsp vanilla extract
For Raspberry Filling
2 cups fresh raspberries
½ cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
For Cream Topping
8 oz cream cheese, softened
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla
Garnish
Fresh raspberries
Lemon zest
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
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Whisk flour, baking powder, baking soda, and salt.
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Beat butter and sugar until light and fluffy.
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Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
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Alternate adding dry ingredients and milk. Mix gently.
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Pour into pan and bake 30–35 minutes until golden and set.
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Cook raspberries, sugar, lemon juice, and cornstarch until thick and glossy.
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Poke warm cake evenly using a wooden spoon handle.
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Pour raspberry filling over cake and spread evenly.
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Cool completely and refrigerate 4 hours.
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Beat cream cheese until smooth. Whip cream and sugar to soft peaks. Fold together.
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Spread topping over chilled cake and garnish.
Notes
Use fresh lemon zest for maximum citrus flavor.
• Pour raspberry filling while cake is still slightly warm for best absorption.
• Chill overnight for best texture and flavor.
• For smoother filling, strain raspberry seeds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian