Looking for a delicious and refreshing cake recipe? This Lemon Cake with Raspberry Filling is a perfect choice for any occasion. It's not only easy to make but also a crowd-pleaser. The tangy lemon cake combined with sweet raspberry filling creates an exquisite flavor that will leave your taste buds wanting more.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup raspberry jam
- Fresh raspberries for garnish
Instructions:
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the milk, lemon juice, lemon zest, and vanilla extract.
- Add the flour mixture and mix until just combined.
- Divide the cake batter evenly between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes are cool, spread the raspberry jam over one cake layer.
- Top with the other cake layer and dust with powdered sugar.
- Garnish with fresh raspberries.
Tips:
- You can use store-bought raspberry jam or make your own by blending fresh raspberries and sugar in a food processor.
- Make sure the butter is softened before creaming it with the sugar to avoid lumps in the batter.
- To make the cake more lemony, you can add more lemon zest or lemon extract to the batter.
- To make the cake more visually appealing, you can pipe whipped cream around the edges and sprinkle some lemon zest on top.
