Best 4 Super Moist Raspberry Lemon Cake Recipes

LEMON RASPBERRY CAKE

Steps:

• Pre-heat oven to 190 deg C (375 deg F). Grease and flour a 9 x 5-inch (23 x 13-cm) loaf pan.
• Sift the flour (excluding the extra 1 tsp), baking powder, and salt into a mixing bowl.
• In an electric mixer fitted with a paddle attachment, place butter, sugar, and lemon zest into the mixer bowl and cream on medium-high speed (speed 3 to 4 on my Kitchen Aid mixer) until light and fluffy, about 10 minutes.
• Add eggs, one at a time, beating well after each addition. Add the milk and vanilla extract and stir until well combined. Fold in the flour mixture, using a wooden spoon or spatula, until just blended. In a separate bowl, toss the raspberries with 1 tsp flour to coat evenly. Gently fold into the batter.
• Scrape the batter into the prepared pan, and level the surface. Gently tap the pan on the counter-top a few times to eliminate air pockets. Bake in the centre of the oven until the cake turns golden brown, or until a metal or bamboo skewer inserted into the centre emerges free of batter, about 55 minutes. Let the cake cool in the pan on a wire rack for a few minutes, then turn out onto the wire rack. Turn the cake onto its side to cool, while you make the syrup (optional).

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

ONE-BOWL LEMON-RASPBERRY CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
• Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.

LEMON-RASPBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
• Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.