Lemon Raspberry Cake With Lots Of Lemon Zest And Fresh Raspberry Filling Is A Summertime Favorite

Lemon raspberry cake needs to be on your summer baking list! If you love my vanilla cake recipe or my classic lemon cake recipe you’re gonna flip over this one.

This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake and the yummy bites of raspberries!

So pretty! The cake is frosted and filled with my go-to easy buttercream frosting, topped with more raspberry filling for the drip. Sliced lemons and more raspberries look so yummy!

One of my best friends Kelsey happens to have about 50 raspberry bushes next to her house (lucky girl) and recently brought me over about three pounds! I was SO excited! But as you know, raspberries spoil very quickly so even though I hadn’t planned on baking that day, I baked THREE raspberry goodies which I’ll be posting over the next two weeks

Ingredients

• Lemon Cake Ingredients
• 15 oz cake flour
• 14 oz granulated sugar
• 12 oz whole milk
• 1 tsp sea salt
• 4 large eggs
• 2 oz vegetable oil
• 2 Tbsp fresh lemon juice
• 1 whole lemon zest
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp lemon extract
• 8 oz unsalted butter
• Raspberry Filling
• 4 cups fresh or frozen raspberries
• 3 cups sugar
• 1 whole lemon zest
• 1 Tbsp fresh lemon juice
• 2 Tbsp water
• 1 Tbsp corn starch
• Easy Buttercream
• 1 cup pasteurized egg whites room temperature
• 2 lbs unsalted butter room temperature
• 2 lbs powdered sugar
• 2 tsp vanilla extract

Instructions
Cake Instructions

1. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
2. Measure out the liquid ingredients and whisk gently to combine and place them into a bowl.
3. ..........................................

for full recipes please see : sugargeekshow.com

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