A light, fluffy lemon cake layered with raspberry swirl filling and finished with a whipped mascarpone frosting—plus a hint of lemon zest and raspberry glaze drizzle for that bakery-style wow factor.
Time Breakdown
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes (plus cooling)
- Servings: 8–10
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter (softened)
- 1 cup milk
- 3 eggs
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
For the Raspberry Filling:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
For the Frosting (Spin Upgrade):
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Fresh raspberries
- Lemon slices or curls
- Powdered sugar dusting
Directions
- Preheat oven to 350°F and grease two 8-inch cake pans.
- Make the batter:
In a bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla. - Combine dry ingredients:
In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients, alternating with milk. - Bake:
Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely. - Make raspberry filling:
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat. Stir in cornstarch mixture and cook until thickened. Let cool. - Prepare frosting:
Beat mascarpone, powdered sugar, and vanilla. Slowly add heavy cream and whip until smooth and fluffy. - Assemble cake:
Place one layer down, spread raspberry filling, add second layer, then frost top and sides. - Finish Garnish with fresh raspberries, lemon zest, and a light raspberry drizzle for a glossy bakery-style finish.
Enjoy!
