Description
Delight in the zesty flavors of this Lemon Raspberry Drip Cake, perfectly layered with a tart raspberry filling and finished with a luscious lemon glaze.
Ingredients
Scale
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1/2 cup lemon juice
- Zest of 2 lemons
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Raspberry Filling:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Lemon Glaze Drip:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 2–3 tablespoons milk
For Garnish:
- Fresh raspberries
- Lemon slices
- Lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- For the lemon cake, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon juice and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the raspberry filling, combine raspberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy, about 5-7 minutes. Allow to cool completely.
- For the lemon glaze drip, whisk together powdered sugar, lemon juice, and milk in a medium bowl until smooth and pourable. Adjust consistency if needed by adding more powdered sugar or milk.
- Once the cakes are completely cooled, level the tops if needed. Place one layer of cake on a serving plate. Spread the raspberry filling over the cake layer. Top with the second cake layer.
- Pour the lemon glaze over the top of the cake, allowing it to drip down the sides. Garnish with fresh raspberries, lemon slices, and lemon zest.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the glaze to set.
Notes
For best results, use fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes