{"id":265133,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/raspberry-lemon-cake\/"},"modified":"2024-09-05T14:56:03","modified_gmt":"2024-09-05T19:56:03","slug":"raspberry-lemon-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/raspberry-lemon-cake\/","title":{"rendered":"Lemon Raspberry Cake"},"content":{"rendered":"<p>If you like lemon-raspberry flavor combinations but wish you could find something where the lemon really stands out, this lemon raspberry cake is it. With lemon juice, zest, extract, gelatin and concentrate, this cake is intensely lemony and bright. The raspberries and raspberry jam ensure that both fruit flavors are present in each morsel.<\/p>\n<p>This recipe focuses on making most of the cake from scratch, but you can use store-bought items such as lemon curd. (The jam is not <a href=\"https:\/\/www.tasteofhome.com\/collection\/delicious-and-delightful-jam-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/delicious-and-delightful-jam-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade<\/a>, unless you want it to be.) This cake takes some effort but isn&#8217;t that complicated, and it&#8217;s a good introduction to making lemon curd, too. Try making this cake when you have a day to experiment and see how each ingredient intensifies the lemon flavor and richness of the cake. It&#8217;s easy to decorate, too, and is perfect for parties.<\/p>\n<h2>Lemon Raspberry Cake Ingredients<\/h2>\n<ul>\n<li><strong>Large eggs:<\/strong> Eggs help thicken fruit curd.<\/li>\n<li><strong>Sugar:<\/strong> Sugar both helps sweeten the tart lemon juice and helps prevent the eggs from curdling.<\/li>\n<li><strong>Lemon juice:<\/strong> Lemon juice provides the flavor, of course.<\/li>\n<li><strong>Butter:<\/strong> Butter gives the curd a smoother, more silky texture.<\/li>\n<li><strong>Lemon zest:<\/strong> This makes the lemon flavor stand out more.<\/li>\n<\/ul>\n<p><strong>CAKE:<\/strong><\/p>\n<ul>\n<li><strong>Lemon gelatin:<\/strong> Using gelatin allows you to infuse an intense lemon flavor throughout the cake batter.<\/li>\n<li><strong>Butter and sugar:<\/strong> Butter and sugar together help the batter become airy and light.<\/li>\n<li><strong>Eggs:<\/strong> Eggs act as an ingredient binder and strengthener.<\/li>\n<li><strong>Lemon zest, lemon juice and lemon extract:<\/strong> You&#8217;ll get even more lemon flavor with the addition of these three.<\/li>\n<li><strong>Vanilla extract:<\/strong> Vanilla extract&#8217;s warm flavor is subtle but really helps the taste of the cake seem fuller.<\/li>\n<li><strong>All-purpose flour:<\/strong> The best type of flour for a cake that needs structure.<\/li>\n<li><strong>Baking powder:<\/strong> This is the raising agent for the batter.<\/li>\n<li><strong>Evaporated milk:<\/strong> Evaporated milk gives the batter a richer taste and texture without adding too much fat.<\/li>\n<li><strong>Lemonade concentrate:<\/strong> You&#8217;ll use this to create a lemon syrup that you pour over the cake layers for even more lemon flavor.<\/li>\n<\/ul>\n<p><strong>FROSTING:<\/strong><\/p>\n<ul>\n<li><strong>Cream cheese:<\/strong> The tangy flavor of cream cheese pairs well with lemon and offers more than just a sweet covering for the cake.<\/li>\n<li><strong>Butter:<\/strong> Butter makes the cream cheese frosting a little more mellow. It&#8217;s still tangy, but not overly so.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> This confectioners&#8217; sugar gives the frosting its sweetness and fluffy texture.<\/li>\n<li><strong>Lemon zest and lemon juice:<\/strong> The lemon flavoring for the frosting layer.<\/li>\n<li><strong>Vanilla extract:<\/strong> As with the cake, vanilla in the frosting adds depth to the flavor.<\/li>\n<li><strong>Seedless raspberry jam:<\/strong> A layer of raspberry jam in between the cake layers gives you that berry flavor in each bite.<\/li>\n<li><strong>Fresh raspberries:<\/strong> You can use fresh berries as an optional garnish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the lemon curd filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036370\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Lemon Raspberry Cake Recipe Photo Of The Lemon Curd Filling.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Beat the eggs and sugar in a heavy saucepan. Add the lemon juice, butter and lemon zest, and stir together. Cook and stir the mixture over medium-low heat for 15 minutes; the mixture should thicken and reach 160\u00b0F when you check it with a thermometer. Let the curd cool for 10 minutes, and then press a layer of plastic wrap onto its surface. Chill the curd for 1-1\/2 hours until it&#8217;s thickened.<\/p>\n<h3>Step 2: Make the gelatin<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036371\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_2.jpg?fit=700%2C1024\" alt=\"Taste Of Home Lemon Raspberry Cake Recipe Photo Of Disolving The Gelatin.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0. Dissolve the gelatin in boiling water in a small bowl, and set that aside to let it cool.<\/p>\n<h3>Step 3: Mix the rest of the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036372\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Raspberry Cake recipe photo of the cake batter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In another, larger bowl, cream the butter with canola oil, along with 1-1\/2 cups of sugar for five minutes. Add the eggs one at a time to the mixture, and be sure to beat the mixture well after adding each egg. Beat in the gelatin mixture and the lemon zest, juice and extract. Beat in the vanilla extract. In another bowl, combine the flour, baking powder and salt. Alternate adding the dry mixture and milk to the wet mixture. Beat well after each addition.<\/p>\n<h3>Step 4: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036373\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Raspberry Cake recipe photo of the baked cakes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Grease and flour three round 9-inch baking pans. Divide the batter between the three pans and bake them for 20 to 25 minutes. A toothpick inserted in the center should come out clean when they&#8217;re done.<\/p>\n<h3>Step 5: Make the lemon syrup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036374\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Raspberry Cake recipe photo of pouring the lemon syrup over the cakes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Mix the lemonade concentrate and remaining 1\/4 cup of sugar in a microwave-safe bowl. Microwave the mixture uncovered for two minutes on high until the sugar has dissolved, stirring occasionally. Poke holes in the tops of the warm cake layers with a fork, and pour the lemonade mixture over the tops of each cake layer. Let them cool for 10 minutes in the pans, and then remove the cake layers to a wire rack to cool completely.<\/p>\n<h3>Step 6: Make the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036375\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_6.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Raspberry Cake recipe photo of the cream cheese frosting.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Beat the cream cheese and butter in a large bowl until the mixture is fluffy. Add the confectioners&#8217; sugar, lemon zest and juice, and vanilla extract. Beat everything until it&#8217;s all blended.<\/p>\n<h3>Step 7: Assemble the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036376\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_7.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Raspberry Cake recipe photo assembling the cake.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place one cake layer on a cake or serving plate. Spread the top with 6 tablespoons of raspberry jam. Repeat with the next cake layer. Top that with the last layer and spread 1\/2 cup of lemon curd over that layer&#8217;s top. (You will have curd left over.)<\/p>\n<h3>Step 8: Frost, garnish and chill the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036377\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_8.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Raspberry Cake recipe photo of frosting and garnishing the cake.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Spread the frosting around the sides of the cake. Pipe a shell border around the top. Garnish with fresh raspberries and confectioners&#8217; sugar if desired. Chill the cake in the refrigerator for one hour.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036378\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_9.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Raspberry Cake recipe photo of the cake cut into slices and served on plates.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Lemon Raspberry Cake Variations<\/h2>\n<ul>\n<li><strong>Use store-bought lemon curd:<\/strong> You don&#8217;t have to make your own lemon curd for the filling; using store-bought is completely acceptable and will save time.<\/li>\n<li><strong>Use strawberries instead of raspberries:<\/strong> Strawberries and <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-lemon-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-lemon-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon<\/a> go well together, so try using strawberries and seedless strawberry jam instead of the raspberries.<\/li>\n<li><strong>Use another citrus flavor instead of lemon:<\/strong> Try using orange instead of lemon; you can make orange curd and zest, and use orange gelatin, juice and concentrate.<\/li>\n<li><strong>Use different frostings:<\/strong> You can experiment with making <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">different frostings<\/a> for the cake.<\/li>\n<li><strong>Add poppy seeds to the batter:<\/strong> Poppy seeds and lemon go together, too, so if you want, you can try adding 2 tablespoons of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-poppy-seed-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-poppy-seed-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">poppy seeds<\/a> into the cake batter.<\/li>\n<\/ul>\n<h2>How to Store Lemon Raspberry Cake<\/h2>\n<p>Any leftover lemon raspberry cake needs to go in the refrigerator. Keep it in an airtight container, and eat it within three to five days.<\/p>\n<h3>Can you freeze lemon raspberry cake?<\/h3>\n<p>Freezing this cake isn&#8217;t advised. You can try, of course, but some of the ingredients may not do that well in the freezer; thawing the cake could result in runny or gummy textures.<\/p>\n<h2>Lemon Raspberry Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036379\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_10.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Raspberry Cake recipe photo of the cake cut into slices and served on plates.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you bake raspberries into the cake itself?<\/h3>\n<p>If you really want to add raspberries to the lemon-heavy cake batter, you could sprinkle a layer onto the top of the cake batter just before baking. Don&#8217;t use more than 1\/3 cup of berries per cake layer because too much fruit will introduce too much extra moisture, thus affecting the final texture of the cake. Try making some of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/layer-cake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/layer-cake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">layer cake<\/a> recipes after you&#8217;ve baked this one.<\/p>\n<h3>Can you tone down the lemon flavor?<\/h3>\n<p>This is a very lemon-forward cake in terms of flavor. If you don&#8217;t want that much lemon, leave out the lemon extract and lemon zest. Continue to use the curd, gelatin and thawed concentrate, however.<\/p>\n<h3>Does the raspberry jam have to be seedless?<\/h3>\n<p>You really do want to use a seedless jam in the frosting and filling. The little seeds you find in some jams can interfere with the smooth texture you expect in cake frostings and fillings, and they can be rather annoying to deal with.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This lemon raspberry cake is rich, tender and full of lemon and raspberry flavors. If you like lemon and raspberry, this is a recipe you&#8217;ll want to make as soon as you can.<\/p>\n","protected":false},"author":7061,"featured_media":2115903,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,303984,305744,304173,304423,304328,304288,305487,304430,304338,304515,306194,307104,303966,304408,304368,303887,306848,304347,305784,305788,307199,304268,304450,304455,304558,307136,324623,304150,303883,305835],"categories-v2":[308500,310461,309438,310169,308513,311389,309455,308821,308988,308984,308481,259620,310796,308830,308992,308880,312060,310155,308495,308813,308745,308478,309603,308998,311426,311429,310245,259483,308857,308860,308910,310182,309177,309434,308476,311466],"coauthors":[343419],"recommended_recipes":[{"post_title":"Lemon Orange Cake","post_link":"\/recipes\/lemon-orange-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps421_5SD153598C11_05_6b.jpg"},{"post_title":"Lemon Pudding Cake","post_link":"\/recipes\/lemon-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg"},{"post_title":"Lemon Sheet Cake","post_link":"\/recipes\/lemon-sheet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Sheet-Cake_EXPS_TOHJJ23_20980_P2_MD_01_11_3b.jpg"},{"post_title":"Raspberry Cake","post_link":"\/recipes\/raspberry-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Raspberry-Cake_EXPS_TOHD24_12130_SarahTramonte_6.jpg"},{"post_title":"Lemon Chiffon Cake","post_link":"\/recipes\/lemon-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_40152_KristinaVanni_8.jpg"},{"post_title":"Lemon Layer Cake","post_link":"\/recipes\/lemon-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg"},{"post_title":"Lemon Blueberry 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Cake","post_link":"\/recipes\/lemon-meringue-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Meringue-Cake_EXPS_TOHD24_14084_ChristineMa_14.jpg"},{"post_title":"Lemon Blueberry Cornmeal Cake","post_link":"\/recipes\/lemon-blueberry-cornmeal-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps67997_HCK163687D07_07_2b-2.jpg"},{"post_title":"Lemon Cake","post_link":"\/recipes\/lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24563_LT10590D27A.jpg"},{"post_title":"Blueberry Citrus Cake","post_link":"\/recipes\/blueberry-citrus-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40414_CW1195010D34.jpg"},{"post_title":"Lemon-Raspberry Streusel Cake","post_link":"\/recipes\/lemon-raspberry-streusel-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Raspberry-Streusel-Cake_exps94614_THCB2302822B02_17_5bC_RMS.jpg"},{"post_title":"Raspberry Coconut Cake","post_link":"\/recipes\/raspberry-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25345_SD950500D51A.jpg"},{"post_title":"Raspberry Angel Cake","post_link":"\/recipes\/raspberry-angel-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32041_LTA1132860D226A.jpg"},{"post_title":"Lemon Raspberry Cheesecake","post_link":"\/recipes\/lemon-raspberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35400_TH1194743D54B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Raspberry-Cake_EXPS_TOHD24_31722_EricKleinberg_11.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/raspberry-lemon-cake\/","name":"Lemon Raspberry Cake","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT01H15M","cookTime":"PT20M","totalTime":"PT01H35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Lemon-Raspberry-Cake_EXPS_TOHD24_31722_EricKleinberg_11.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This lemon raspberry cake is rich, tender and full of lemon and raspberry flavors. If you like lemon and raspberry, this is a recipe you'll want to make as soon as you can.","recipeIngredient":["3 large eggs","3\/4 cup sugar","1\/2 cup lemon juice","1\/4 cup butter, cubed","1 tablespoon grated lemon zest","CAKE:","1 package (3 ounces) lemon gelatin","1\/2 cup boiling water","1\/2 cup butter, softened","1\/2 cup canola oil","1-3\/4 cups sugar, divided","4 large eggs, room temperature","4 teaspoons grated lemon zest","1\/2 cup lemon juice","1 teaspoon lemon extract","1 teaspoon vanilla extract","2-1\/2 cups all-purpose flour","2-1\/2 teaspoons baking powder","1\/2 teaspoon salt","1\/2 cup evaporated milk","3\/4 cup thawed lemonade concentrate","FROSTING:","6 ounces cream cheese, softened","6 tablespoons butter, softened","3-3\/4 to 4 cups confectioners' sugar","1-1\/2 teaspoons grated lemon zest","4-1\/2 teaspoons lemon juice","3\/4 teaspoon vanilla extract","3\/4 cup seedless raspberry jam","Fresh raspberries, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the lemon curd filling","text":"Beat the eggs and sugar in a heavy saucepan. Add the lemon juice, butter and lemon zest, and stir together. Cook and stir the mixture over medium-low heat for 15 minutes; the mixture should thicken and reach 160\u00b0F when you check it with a thermometer. Let the curd cool for 10 minutes, and then press a layer of plastic wrap onto its surface. Chill the curd for 1-1\/2 hours until it's thickened.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the gelatin","text":"Preheat the oven to 350\u00b0. Dissolve the gelatin in boiling water in a small bowl, and set that aside to let it cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the rest of the cake batter","text":"In another, larger bowl, cream the butter with canola oil, along with 1-1\/2 cups of sugar for five minutes. Add the eggs one at a time to the mixture, and be sure to beat the mixture well after adding each egg. Beat in the gelatin mixture and the lemon zest, juice and extract. Beat in the vanilla extract. In another bowl, combine the flour, baking powder and salt. Alternate adding the dry mixture and milk to the wet mixture. Beat well after each addition.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake","text":"Grease and flour three round 9-inch baking pans. Divide the batter between the three pans and bake them for 20 to 25 minutes. A toothpick inserted in the center should come out clean when they're done.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the lemon syrup","text":"Mix the lemonade concentrate and remaining 1\/4 cup of sugar in a microwave-safe bowl. Microwave the mixture uncovered for two minutes on high until the sugar has dissolved, stirring occasionally. Poke holes in the tops of the warm cake layers with a fork, and pour the lemonade mixture over the tops of each cake layer. Let them cool for 10 minutes in the pans, and then remove the cake layers to a wire rack to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting","text":"Beat the cream cheese and butter in a large bowl until the mixture is fluffy. Add the confectioners' sugar, lemon zest and juice, and vanilla extract. Beat everything until it's all blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the cake","text":"Place one cake layer on a cake or serving plate. Spread the top with 6 tablespoons of raspberry jam. Repeat with the next cake layer. Top that with the last layer and spread 1\/2 cup of lemon curd over that layer's top. (You will have curd left over.)","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Frost, garnish and chill the cake","text":"Spread the frosting around the sides of the cake. Pipe a shell border around the top. Garnish with fresh raspberries and confectioners' sugar if desired. Chill the cake in the refrigerator for one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Raspberry-Cake_TOHD24_31722_EricKleinberg_8.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 599 calories","fatContent":"24g fat (11g saturated fat)","cholesterolContent":"103mg cholesterol","sodiumContent":"315mg sodium","carbohydrateContent":"92g carbohydrate (74g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.37931,"reviewCount":29,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Lemon Raspberry Cake","description":"Check out this video for how to make Lemon Raspberry Cake","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/6kimSVzw\/poster.jpg?width=720"],"uploadDate":"2023-04-27 16:38:37","duration":"P0DT0H3M37S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/6kimSVzw-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nightskystar"},"reviewBody":"dont overbeat this one..really wonderful..only change i made was that i put a layer of buttercream on each layer before adding the seedless raspberry spread (old bakery trick..that way it doesnt all disappear into the cake and the flavor amps up out of this world..)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tami228"},"reviewBody":"<p>One step I had trouble with - cooling the cakes and pouring the lemonade\/sugar concentrate made the cake near impossible to flip. I suspect cooling, then adding the concentrate into the cake layers as it's assembled might make this easier. Taste was good and hubby was impressed.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanMagnet"},"reviewBody":"I didn't even finish making the rest of the cake as after I baked it, I tried it and it was absolutely disgusting. I premeasured everything and double checked it. The only think I can think of that went bad was perhaps the lemon extract. If I had left it out I think it might have been okay. My extract was pretty old and gave it an awful taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFlame"},"reviewBody":"Fabulous show stopper Cake. I made this to celebrate my eldest birthday. Bursting with luscious lemon flavor accented by the tartness of the raspberries and the sweetness of the cream cheese icing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBug"},"reviewBody":"WOOHOO!!! Lemon lovers rejoice this is a wonderful special occasion cake! Thank you Shirley and the judges at the Alaskan State Fair, I'm pleased to add this to my \"favourites\"! I agree with you, toothfairylin, cooker69 disgusts me for feeling she has to comment on something she wouldn't make. I want to see comments about problems people encounter with recipes or changes and alternates - not obnoxious remarks from someone who hasn't or wouldn't try a recipe. I love the lemon\/raspberry combination, but next time I'm going to try replacing the raspberry ingredients with blueberry. I'll make some wild blueberry jam when they're in season, later in the summer. There might be a few small seeds, but the blueberry fans in the family don't mind. Signed - a REAL cook just north of Muskoka, Ontario, Canada.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"I made this recipe into 28-32 cupcakes. I filled the cupcake molds halfway with cake batter then added 1\/2 tsp of jam and then covered with more batter until they were 2\/3 full. I baked at 350 for about 17-22 min. After cupcakes cooled I frosted with the cream cheese frosting and then added 1\/2 tsp of lemon curd on top along with a little sprinkle of lemon zest Foe decoration. They are so good! Everyone loved them and they disappeared quickly! Thank you for sharing this great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"This sounds amazing! I\u2019m seeing some people saying the cakes were squat and didn\u2019t rise well. Is that maybe from the gelatin? Would whipping the egg whites and folding that into the mixture at the end maybe help? I\u2019m not sure but nothing is more frustrating than cakes not rising enough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldElephant"},"reviewBody":"I love lemon cake and this is one of the best recipes I have ever tired. Will make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveApple"},"reviewBody":"I'm sure the original recipe is to die for! However, the amount of fat and calories was a bit much for me, so I modified the recipe. Instead of sugar, I used Stevia extract, and no oil. Instead, used lemon flavored light yogurt. I also used wheat flour and made 1\/2 of the icing. Oh...and sugar free Polaner's raspberry preserves. Made a very moist, yummy cake!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWrench"},"reviewBody":"The cake was delicious.  If you love lemon this recipe is for you.  It paired nicely with the raspberry and was a hit for our family Easter celebration.  The cake was very moist and the icing balanced out the pungent lemon.  I will definitely make this cake again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeClover"},"reviewBody":"Delish.......Made this 2 times, I agree with some, the cake is a little flat, would have liked the layers to rise more when cooking, but this is a great tasting cake.  I omitted the Lemonade both times that I made it, thinking it would make it too sweet.  I have gotten rave reviews on this cake both times that I made it.  Will definitely make again...........If you are going to make it, it's best to prepare the curd several hours prior to frosting the cake, as it needs to cool.  It's not a bad idea to make the curd the night before and put it in the fridge, one less step to do the next day........I think this is definitely going to be one of our favorites for Easter every year now.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSushi"},"reviewBody":"There were lots of ways to cut down on the calories of this recipt.  Used Nefchatel instead of cream cheese, left out the lemonade mixture, sugar free jam, etc.  Still tasted great and a nice change from chocolate.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCherries"},"reviewBody":"Haven't tried this yet, just found tis recipe. BUT I CAN'T WAIT TO TRY THIS!!!  Looks and sounds delicious ?I absolutely LOVE Lemon and Raspberry together, perfect couple! OH AND CREAM CHEESE FROSTING ON TOP OF IT ALL?  OMG! THIS IS GOING TO BE AMAZING!  CAN'T WAIT! ?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBattery"},"reviewBody":"I LOVE lemon and this sounds very lemony. I am going to make this over the 4th of July weekend. And cooker69...it is not like you eat this everyday, three times a day. I would\u00a0not liked\u00a0to have lived without trying some of the wonderful tastes this world has to offer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ladydugan"},"reviewBody":"Disaster !!!!  Did not like this at all.  Flavor was ok.  Would leave off the lemonade glaze, just too much.  Made cake doughy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTag"},"reviewBody":"I have made this 3 times, always to rave reviews.  It is my chocoholic daughters new favorite!  That really says something!  Not an everyday cake, but worth the splurge on occasion for such an elegant and luscious dessert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPopcorn"},"reviewBody":"I would make it again but without the lemonade concentrate over the top. It makes it really tart! Very lemony and delicious though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenGlasses"},"reviewBody":"The taste is excellent, but very dense - it also did not rise well for me, despite fresh baking powder.  I made cupcakes instead of a full cake, and I omitted the lemonade.  I plan to make it for Easter again this year, but will tinker with the recipe a bit to try to get it to rise more and be a little lighter (hopefully I don't mess it up!)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCandy"},"reviewBody":"Woderful, refreshing cake!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBoomerang"},"reviewBody":"I made this vegan and gluten free as a bday cake. Used Earth Balance sticks, Gluten Free Pantry flour and ener-g egg replacer and soy milk (instead of evaporated milk)... it turned out fabulous!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleLocomotive"},"reviewBody":"Taste was good but cake did not rise.  My baking powder was new so don't know what was wrong.  Was a pretty flat cake for 3 layers.  I double checked everything and made it exactly as recipe said.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"title":"Lemon Raspberry Cake","description":"Check out this video for how to make Lemon Raspberry Cake","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/04\/LemonRaspberryCake_DIYD_31722_040523_H.mp4","duration":"217","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/04\/Raspberry-Lemon-Cake_EXPS_FT22_31722_F_0303_1.jpg","advertising":true,"jw_id":"6kimSVzw","jw_url":"http:\/\/content.jwplatform.com\/videos\/6kimSVzw-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/6kimSVzw\/poster.jpg?width=720","jw_publish_date":"04\/27\/2023"},"rms_legacy_id":"31722","romance_copy_dek":"This lemon raspberry cake is rich, tender and full of lemon and raspberry flavors. If you like lemon and raspberry, this is a recipe you'll want to make as soon as you can.","enhanced_recipe_title":"Lemon Raspberry Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs","IngredientText":"3 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup lemon juice","IngredientText":"1\/2 cup lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, cubed","IngredientText":"1\/4 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon grated lemon zest","IngredientText":"1 tablespoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>CAKE:<\/b>","IngredientText":"<b 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lemonade concentrate","IngredientText":"3\/4 cup thawed lemonade concentrate"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 ounces cream cheese, softened","IngredientText":"6 ounces cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons butter, softened","IngredientText":"6 tablespoons butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-3\/4 to 4 cups confectioners' sugar","IngredientText":"3-3\/4 to 4 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons grated lemon zest","IngredientText":"1-1\/2 teaspoons grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4-1\/2 teaspoons lemon juice","IngredientText":"4-1\/2 teaspoons lemon 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dam-id=\"49848\"]","RecipeAttachmentFileName":"Lemon-Raspberry-Cake_EXPS_TOHD24_31722_EricKleinberg_11.jpg","ContributorId":null,"Firstname":"Shirley","Lastname":"Warren","City":"Thiensville","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 1-1\/4 hours + chilling Bake: 20 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Lemon Raspberry Cake","SubmittedTitle":"Raspberry Lemonade Cake","RecipeTypeId":1,"AverageRating":4.38,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT22_31722_F_0303_1.jpg","PreparationTimeInMinutes":75,"CookTimeInMinutes":20,"TotalTimeInMinutes":95,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Raspberry Lemon Cake","OriginalSourceProject":"Raspberry Lemon Cake","ContestPlacement":"","Trailer":"<h2>Lemon Raspberry Cake Tips<\/h2><h3>Can you put fresh or frozen raspberries in this lemon raspberry cake recipe?<\/h3>For topping the cake, use fresh raspberries to ensure a pretty presentation. Frozen raspberries\u2014even when thawed\u2014are too soft. However, if you\u2019re planning to make the raspberry jam filling from scratch, frozen raspberries work just as well as fresh.\r\n<h3>How many lemons should you buy for lemon raspberry cake?<\/h3>This delicious cake is packed with lemon flavor. Between the curd, cake and frosting, you\u2019ll need over a cup of lemon juice and several teaspoons of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\">lemon zest<\/a>. Plan on picking up 7 or 8 large, fresh lemons. And while it\u2019s tempting to opt for bottled lemon juice, we highly recommend using the real deal. Fresh lemon juice imparts a bright, sunny flavor while the packaged variety can taste bitter and metallic.\r\n<h3>How can you use the leftover lemon curd?<\/h3>If you happen to have leftover lemon curd after making this lemon raspberry cake, add it to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/meringue-shells-with-lemon-curd\/\">meringue shells<\/a>, sandwich it between <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-curd-cookies\/\">cookies<\/a>, top it on <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-curd-cheesecake\/\">cheesecake<\/a>, swirl it into <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-ice-cream\/\">vanilla ice cream<\/a> or simply eat it with a spoon. The options are nearly endless!\r\n<h3>How should you store lemon raspberry cake?<\/h3>Refrigerate extra cake in an airtight container for up to 3 days. You can also freeze it: Simply remove any fresh decorations, such as lemon slices or berries, then pop into the freezer for an hour. Once the frosting is firm, wrap in plastic wrap and aluminum foil. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/\">how to freeze cakes<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/kbandurski\/\">Katie Bandurski<\/a>, Taste Recipes Associate Editor<\/i>","Metadescription":"Fresh lemon juice and curd make this lemon raspberry cake super special. Use fresh fruit on top for the prettiest presentation.","DigitalHeadnotes":"Want a change from chocolate cake? Try this elegant lemon raspberry cake packed with refreshing citrus flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me. \u2014Shirley Warren, Thiensville, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Lemon Raspberry Cake","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160\u00b0. Cool for 10 minutes. Press plastic wrap onto the surface of the curd and chill for 1-1\/2 hours or until thickened.","SequenceNo":1},{"Direction":"   For cake, preheat oven to 350\u00b0. In a small bowl, dissolve gelatin in boiling water; set aside to cool.","SequenceNo":2},{"Direction":"   In a large bowl, cream butter, oil and 1-1\/2 cups sugar until blended, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in gelatin mixture, lemon zest, lemon juice and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.","SequenceNo":3},{"Direction":"   Pour batter into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.","SequenceNo":4},{"Direction":"   In a microwave-safe bowl, combine lemonade concentrate and remaining 1\/4 cup sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cake layers with a fork; pour lemonade mixture over tops. Cool 10 minutes before removing from pans to wire racks to cool completely.","SequenceNo":5},{"Direction":"  For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon zest, lemon juice and vanilla; beat until blended.","SequenceNo":6},{"Direction":"  To assemble, place 1 cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1\/2 cup lemon curd over top of cake (save remaining curd for another use).","SequenceNo":7},{"Direction":"   Spread frosting over side of cake and pipe a shell border along the top. If desired, garnish with raspberries and additional confectioners' sugar. 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While this lemon raspberry cake doesn't include raspberries in the layers, you could sprinkle some fresh or frozen (unthawed) raspberries over the top of the batter in the pans before baking. They will sink slightly while the cake bakes. Use 1\/3 cup or less of fruit per layer to avoid adding too much moisture to the cake. <h3>How can you make lemon raspberry cake your own?<\/h3>Make this lemon raspberry cake your own by using store bought lemon curd instead of homemade. Or, garnish with strawberry jam and fresh strawberries instead of raspberries. Another classic pairing with <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-lemon-desserts\/\">lemon desserts<\/a> is poppy seeds. Stir 2 tablespoons into the cake batter for extra interest. You could also try this cake with orange curd, gelatin, zest and juice instead of lemon. If you're feeling experimental, top this cake with different <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\">homemade frosting recipes<\/a>. Leave out the lemon zest and lemon extract to tone down the overall lemon flavor without compromising the texture of the cake.<h3>How should you store lemon raspberry cake?<\/h3>Store leftover raspberry cake, covered, in the refrigerator for 3-5 days.<div><i><br><\/i><\/div><div><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/peggy-woodward\/\">Peggy Woodward<\/a>, Taste Recipes Senior Food Editor<\/i><\/div>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51227,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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