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Lemon Cake With Raspberry Filling: The Best Homemade Delight

Lemon Cake With Raspberry Filling
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A delightful lemon cake layered with raspberry filling.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tablespoons lemon zest
  • ½ cup raspberry jam
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the lemon zest and vanilla extract.
  5. In another bowl, mix flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
  7. Pour half of the batter into prepared cake pans, then add raspberry jam and top with remaining batter.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Let cool before frosting.

Notes

  • Make sure to use fresh lemons for the best flavor.
  • For a richer flavor, refrigerate the cake overnight before serving.

Nutrition

Keywords: Lemon Cake, Raspberry Filling, Dessert

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