| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 stick unsalted butter, softened, plus more for the pans
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
- 1 stick unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 5 1/2 cups confectioners’ sugar
- 1/4 cup raspberry jam
- About 1 1/2 cups raspberries
Instructions
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
- Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
- Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
- For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners’ sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
- Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1093 |
| Total Fat | 50 g |
| Saturated Fat | 22 g |
| Carbohydrates | 157 g |
| Dietary Fiber | 2 g |
| Sugar | 127 g |
| Protein | 9 g |
| Cholesterol | 165 mg |
| Sodium | 456 mg |
Reviews
I made this cake with a few changes. I substituted 1/2 cup plain yogurt for a half cup of the milk. I also added in about a cup and a half of frozen raspberries. The baking time took a lot longer than indicated. We don’t like cream cheese so I substituted a lemon buttercream icing and mixed a cup with about 1/4 cup raspberry jam to spread on the lower half, piped buttercream icing around the edge of the lower layer covering the jam mixture and filled the centre with lemon curd. After icing the cake, the top of the cake was decorated with fresh raspberries. I macerated more fresh and some frozen raspberries in sugar and chambord. I served the cake with the raspberries and extra lemon curd on the side and vanilla ice cream. It was a huge success.
I made this for Memorial Day weekend. So so good! Made per recipe except for 1TBSP of the lemon juice called for I used limoncello instead in the cake. Everyone loved the cake and the icing was perfect with no modifications. Home run!
Great cake. Since time was a factor, I used a DH lemon cake mix and, as suggested by another reviewer, added the zest of one lemon and a teaspoon of lemon extract. I also added 2/3 cups of rinsed/thawed raspberries tossed in a tablespoon of flour to the cake batter. Only used 3.5 cups of sugar for the frosting. Loved by all. Definitely a keeper.
One of thes most delicious cakes ever made!!
This recipe is a keeper!! I made it for a bridal shower and it received rave reviews. I made the cakes in 8″ pans and slice each layer in half to create four layers. I put raspberry jam between the cut cake layers and the jam/cream cheese frosting between the middle ones. Also, I used mascarpone cheese, instead of cream cheese. DELICIOUS CAKE!
Made this cake for a friend’s birthday and everyone loved it! I will definitely make it again. The only thing I changed is I used cake flour instead of all purpose flour.
Cake turned out perfect. I used 4 cups powdered sugar in the frosting and it tasted perfect for my taste.
I needed a lemon cake recipe for my daughter’s birthday. Not having much time I used a Duncan Heinz lemon cake mix adding the zest of one large lemon and one tsp lemon extract in addition to the regular ingredients. Valerie’s lemon icing was great – I did add extra zest since we love lemon. When sliced, the layer with lemon raspberry filling and fresh berries was lovely. None left for us – the guests all asked to take a piece home. 5 stars for the tasty frosting.
I made this cake for my birthday and it is amazing. Fairly simple and straightforward. The only thing I didn’t like is how sweet the frosting is. 5 1/2 cups of powered sugar is a LOT! I would recommend adding 4 cups and try it. You can always add more.