Lemon Raspberry Cake

Lemon Raspberry Cake

A cake to match the season – bright colours and fresh flavours! Spring is probably the most colourful time of the year both in nature and all sorts of celebrations around the world.

I made this cake for a little pre-vappu celebrations (Finnish holiday, Walpurgis  Night celebrated 30.4-1.5)  to be enjoyed with a glass of homemade sima while frying May Day donuts.

This is a dry cake with colourful frosting bursting with flavours of lemon and raspberries. There is plenty of frosting for the size of the cake which can also be used as filling, should you want to make it into a layer cake.

The recipe works perfect for cupcakes too. The duet icing bags are really handy in making two coloured frosting but are not necessary for this design – you can also use two regular piping bags and pipe in turns. 

Lemon Raspberry Cake

Lemon Raspberry Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Dry lemon cake with a nice stripe or raspberry in middle, covered in lemon and raspberry flavoured buttercream frosting.
Servings Prep Time
6-8people 30minutes
Cook Time
40minutes
Servings Prep Time
6-8people 30minutes
Cook Time
40minutes
Lemon Raspberry Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Dry lemon cake with a nice stripe or raspberry in middle, covered in lemon and raspberry flavoured buttercream frosting.
Servings Prep Time
6-8people 30minutes
Cook Time
40minutes
Servings Prep Time
6-8people 30minutes
Cook Time
40minutes
Ingredients
  • Cake
  • 100 grams margarine or unsalted butter
  • 3 eggs
  • 100 grams sugar
  • 200 grams plain flour + 1 tablespoon
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest grated
  • 150 grams raspberries fresh or frozen
  • Lemon Buttercream Frosting
  • 100 grams unsalted butter
  • 250 grams powdered sugar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon lemon zest grated
  • 1/4 teaspoon yellow food coloring
  • Raspberry Buttercream Frosting
  • 100 grams unsalted butter
  • 250 grams powdered sugar
  • 1/2 teaspoon raspberry flavouring
  • 2 tablespoons milk
  • 1/4 teaspoon burgundy food coloring
Servings: people
Units:
Instructions
  1. Preheat oven to 180°C and lightly grease and flour a 15 x 8 cm cake tin.
  2. Place margarine in a small saucepan and melt it over low heat.
  3. In a mixing bowl whisk eggs and sugar on medium high speed until soft peaks form.
  4. Sift the flour into a separate bowl and mix with baking powder.
  5. Mix raspberries with spoonful of flour, mashing the berries into a paste like consistency.
  6. Add flour mixture, melted margarine and lemon zest into the egg mixture and mix well.
  7. Pour about half of the batter into prepared cake tin.Spread the raspberry paste over and top with remaining lemon cake batter.
  8. Bake in preheated oven for 35-40 minutes, until a toothpick inserted in the middle comes out clean.
  9. Let the cake cool down on a wire rack.
Lemon Buttercream
  1. Beat the butter, lemon juice, lemon zest and half of the powdered sugar in a mixing bowl, beat for 2 minutes then add the remaining powdered sugar and beat again until smooth. Finally beat in yellow food colouring.
Raspberry Buttercream
  1. Beat butter, milk, raspberry flavouring and half of the powdered sugar in a mixing bowl, beat for 2 minutes then add the remaining powdered sugar and beat again until smooth. Beat in the burgundy food colouring.
Frosting
  1. Cut the round top of the cake by using cake leveller or a knife and turn it around on the serving plate.
  2. Place the buttercream in a duet icing bag with round piping head, by filling one section with lemon buttercream and second with raspberry buttercream.
  3. Pipe in vertical lines around the cake with pointy ends rising a bit over the top.
  4. Smooth sides with a spatula, allowing the frosting to blend into each other.
  5. Pipe in circular motion in horizontal lanes on top, add your finishing touches filling any possible holes in frosting.

Comments are closed.