Dec 27, 2014, Updated May 07, 2023 Lemon and Raspberry is a very popular combination in baked goods and I can see why. The sweet berries pair perfectly with the fresh and tangy lemon flavor. I have always loved this flavor in my desserts and so this year for my 3rd wedding anniversary I thought to bake a lemon and raspberry cake with a raspberry jam filling. Now I had tons of frosting/filling ideas in my mind but seriously I ran out of time on D-day and hence just used simple store bought raspberry jam for the filling. Sometimes simple is nice, isn’t it?
I used 3 ingredients to really bring out the lemon flavor – lemon zest, fresh lemon juice and pure lemon extract. Out of these 3 you can leave out lemon extract if you can’t find it, the rest you cannot. And you have to, absolutely have to use fresh lemon juice here. I know it’s very tempting when we have a big bottle of lemon juice lying in our refrigerator to simply use that in the recipe BUT using fresh lemon juice makes all the difference. The cake cannot taste as fresh and lemony as it should with bottled lemon juice. Like I said I used a simple raspberry jam as a filling, you can use tons of other things! Like raspberry curd or raspberry cream cheese or raspberry buttercream! Sound goods, right! I am sure all of these will taste excellent in this cake. The jam kind of keep the cakes on the lighter side [& less sweeter side as well] and I loved it that way. Whipped cream is the perfect frosting for this cake. It’s light, not very sweet and goes well with all the fruity flavors. If you are a lover of lemon and raspberry in your desserts, then you must give this cake a try. I am sure you would love it!
- The lemon raspberry cream cake can be made a day in advance. Let the layers cool completely and then wrap them with a cling sheet and let them stay at room temperature. Make fresh whipped cream frosting the next day and decorate the cake.
- To cut short the process, you can even use cool whip to cover the cake. I just prefer making my own whipped cream frosting just because it’s so easy to make.
- Use fresh lemon juice in the cake. Lemon Raspberry Cream Cake
title: “Lemon Raspberry Cream Cake " ShowToc: true date: “2024-10-31” author: “Donald Crespin”
Dec 27, 2014, Updated May 07, 2023 Lemon and Raspberry is a very popular combination in baked goods and I can see why. The sweet berries pair perfectly with the fresh and tangy lemon flavor. I have always loved this flavor in my desserts and so this year for my 3rd wedding anniversary I thought to bake a lemon and raspberry cake with a raspberry jam filling. Now I had tons of frosting/filling ideas in my mind but seriously I ran out of time on D-day and hence just used simple store bought raspberry jam for the filling. Sometimes simple is nice, isn’t it?
I used 3 ingredients to really bring out the lemon flavor – lemon zest, fresh lemon juice and pure lemon extract. Out of these 3 you can leave out lemon extract if you can’t find it, the rest you cannot. And you have to, absolutely have to use fresh lemon juice here. I know it’s very tempting when we have a big bottle of lemon juice lying in our refrigerator to simply use that in the recipe BUT using fresh lemon juice makes all the difference. The cake cannot taste as fresh and lemony as it should with bottled lemon juice. Like I said I used a simple raspberry jam as a filling, you can use tons of other things! Like raspberry curd or raspberry cream cheese or raspberry buttercream! Sound goods, right! I am sure all of these will taste excellent in this cake. The jam kind of keep the cakes on the lighter side [& less sweeter side as well] and I loved it that way. Whipped cream is the perfect frosting for this cake. It’s light, not very sweet and goes well with all the fruity flavors. If you are a lover of lemon and raspberry in your desserts, then you must give this cake a try. I am sure you would love it!
- The lemon raspberry cream cake can be made a day in advance. Let the layers cool completely and then wrap them with a cling sheet and let them stay at room temperature. Make fresh whipped cream frosting the next day and decorate the cake.
- To cut short the process, you can even use cool whip to cover the cake. I just prefer making my own whipped cream frosting just because it’s so easy to make.
- Use fresh lemon juice in the cake. Lemon Raspberry Cream Cake
