Recipe courtesy of Erin Jeanne McDowell
Recipe courtesy of Erin Jeanne McDowell
Watch how to make this recipe.
Lemon Raspberry Cake
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- Level: Easy
- Total: 3 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: one 9-inch cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 332
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 100 mg
- Sodium
- 87 mg
A tried and true flavor combination in an incredibly simple, but incredibly impressive-looking cake. This lemon cake is baked in a springform pan, which gives it extra height. The cooled cake is partially hollowed out and filled with lemon curd, then topped with whipped cream and fresh raspberries. A perfect party cake, countertop cake or "just because" cake that's always sure to please.
- Level: Easy
- Total: 3 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: one 9-inch cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 332
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 100 mg
- Sodium
- 87 mg
Ingredients
Cake:
Finishing:
Directions
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30m
Easy
CLASS
- For the cake: Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray and line the base and sides with parchment paper.
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed to lighten slightly, 1 to 2 minutes.
- Rub together the granulated sugar and lemon zest in a medium bowl to combine. Add the sugar to the mixer and cream on medium speed until light and fluffy, 4 to 5 minutes. Add the lemon juice and mix until well combined. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated and scraping the bowl well after every 2 to 3 additions.
- Whisk the flour, baking powder and salt in a medium bowl to combine. Add the flour to the mixer in 2 to 3 additions, mixing each until fully incorporated. Pour the batter into the prepared springform pan.
- Bake until the cake springs back slightly when pressed right in the center, 1 hour 25 minutes to 1 hour 35 minutes. Let cool completely in the pan, then remove the outer ring and peel away the parchment paper. Transfer the cooled cake to a serving platter or cake stand.
- For finishing: Use a paring knife to cut a round out of the center of the cake -- start about 2 inches from the outside edge. Remove this round of cake and cut about 1/2-inch from the bottom (save this to eat as a snack).
- Spoon the lemon curd into the center of the cake, then place the trimmed cake back on top. Refrigerate while you prepare the whipped cream.
- Whisk together the heavy cream, confectioners' sugar and vanilla in a large bowl to medium peaks. Spoon the cream over the top of the cake and spread into an even layer. Arrange the raspberries on top and sprinkle with lemon zest, if using. Refrigerate until ready to serve (up to 6 hours).
