Raspberry Lemon Spring Easter Cake
Celebrate the fresh, vibrant flavors of spring with this Raspberry Lemon Spring Easter Cake! This show-stopping dessert combines the zesty brightness of lemon with the sweet, fruity richness of raspberry jam, creating a perfect balance of flavors. Featuring moist layers of fluffy lemon cake, a luscious raspberry jam filling, and a silky, tangy lemon buttercream frosting, this cake is a delight for the senses. Garnished with fresh raspberries for a burst of color and flavor, it’s an elegant centerpiece for your Easter gatherings or any spring celebration. Easy to prepare in just over an hour, this cake is as enticing to look at as it is to eat. Whether enjoyed chilled or at room temperature, each slice offers a sunny, refreshing taste of the season!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 Eggs (large)
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 1 cup Whole milk
- 0.75 cup Raspberry jam
- 3 cups Powdered sugar
- 0.75 cup Unsalted butter (softened, for frosting)
- 2 tablespoons Fresh lemon juice (for frosting)
- 2 tablespoons Heavy cream
- 1 cup Raspberries (fresh, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and fresh lemon juice.
Reduce the mixer speed to low and alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until no streaks of flour remain.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the lemon buttercream frosting, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth.
Add the fresh lemon juice and heavy cream to the frosting mixture, and beat on medium-high speed until light and fluffy, about 2-3 minutes.
Once the cakes are completely cooled, spread the raspberry jam evenly over the top of one cake layer. Place the second cake layer on top.
Frost the top and sides of the cake with the lemon buttercream frosting. Use a spatula to create a smooth or decorative finish.
Garnish the cake with fresh raspberries on top, arranging them in a decorative pattern if desired.
Refrigerate the cake for at least 30 minutes to allow the frosting to set. Serve chilled or at room temperature.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 71.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
