Sweet, inviting, and made for sharing, Lemon Raspberry Cream Cake is a non-vegetarian recipe made with all purpose flour, baking powder, and baking soda. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 8
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 2.25 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 12 tablespoons unsalted butter (at room temperature)
  • 1¾ cup granulated white sugar
  • 4 tablespoons fresh lemon juice
  • 3 teaspoons lemon zest
  • ½ teaspoon pure lemon extract
  • ¾ cup buttermilk
  • 2 eggs (at room temperature)

Filling

  • ½ cup raspberry jam

Whipped Cream Frosting

  • 2 cups heavy cream
  • 2-3 tablespoons granulated white sugar or to taste
  • 1 teaspoon vanilla extract

Method

  1. Grease two 8 inch round pan by spraying them with a non-stick spray. Set aside.
  2. Preheat oven to 350 F degrees.
  3. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
  4. In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together butter and sugar till smooth and creamy.
  5. Add lemon juice, lemon zest and lemon extract. Mix till well combined.
  6. Start adding the flour mix alternatively with buttermilk, starting and ending with flour.
  7. Divide batter equally into the 2 prepared 8 inch round pans.
  8. Bake at 350 F degrees for 30-35 minutes or till a toothpick inserted in the center comes out clean.
  9. Let it cool in the pan for 10 minutes and then transfer onto a wire rack to cool completely.
  10. Let the cakes cool completely before you frost them.

Frosting

  1. Keep the bowl and the whisk attachment in the refrigerator for 15-20 minutes.
  2. Pour the heavy cream into the bowl and beat using the whisk attachment on medium-high speed until it just starts to thicken.
  3. Reduce the speed to medium and add in the sugar. Beat until soft peaks form.
  4. Add in the vanilla extract and beat on high speed till the cream forms still peaks [that is it stands straight when you hold the whisk upright]

Assemble the cake

  1. Place one layer of the cake with the flat bottom part facing up.
  2. Spread the raspberry jam in the center.
  3. Place the other cake layer on top, with the flat bottom part facing up.
  4. Now cover the entire caked with whipped cream frosting.
  5. Decorate with raspberries and lemon wedges.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.