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Summer raspberry cake - lemon and raspberry cake layers with a creamy topping #summerraspberrycake #raspberrycake #dessert #summerdessert #cake #summercakes
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4.89 from 9 votes

Perfect Summer Raspberry Cake

This light summer raspberry cake has fresh raspberries and a splash of lemon juice to make it a dessert that’s packed full of flavor. And for us, nothing goes better with a lemon raspberry cake than a creamy filling and mini meringue toppings.Enjoy it as a summer dessert, after school treat or even birthday cake, that the whole family can enjoy.
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 55 minutes
Servings 12 slices
Author Mas & Pas

Ingredients

Raspberry lemon cake

  • 330 grams plain flour plus 1 tablespoon for sprinkling raspberries
  • 80 grams cornflour
  • 400 grams Caster sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 200 grams fresh raspberries
  • 240 grams unsalted butter
  • 240 mls whole milk
  • 4 large eggs
  • 40 mls vegetable oil
  • 4 tbsp natural yoghurt (60 grams)
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence

Cream filling

  • 600 mls double cream
  • ½ cup icing sugar
  • 1 tsp vanilla extract
  • 240 grams cream cheese

Toppings

  • mini meringues
  • whipped cream
  • fresh raspberries

Instructions

Raspberry lemon cake

  • Preheat your oven to 170°C fan setting.
  • Take 2 round baking tins (about 10 inch diameter) and line them with parchment paper. 
  • Take your eggs and separate the egg yolks from the egg whites. Set them aside.
  • Place your softened butter in a mixer and beat for 1 minute until nice and fluffy.
  • Add in the vegetable oil and beat for another minute or so.
  • Add in the sugar half at a time, and blend together. The mixture should become slightly lighter in colour and airy.
  • Add in the egg yolks and mix together.
  • Add in the milk, vanilla extract, lemon juice and yoghurt to the mixer. Blend for a minute or so to combine all the wet ingredients.
  • Then start adding in the dry ingredients to the mixer. Start with the plain flour and then add the corn flour, baking powder, baking soda and salt. Beat until just combined.
  • Empty the batter into a large mixing bowl.
  • Take the egg whites that you set aside earlier and beat them until they form stiff peaks. Add them to the bowl with the batter and stir very gently until they are just mixed in.
  • Take your washed raspberries and sprinkle 1 tablespoon of flour over them until coated.
  • Gently add them to the bowl of batter as well, stirring until evenly distributed.
  • Pour the mixture evenly into each of your prepared round cake tins and place them in the middle shelf of the oven.
  • Bake for about 35-40 minutes, or until a knife comes out clean.
  • Remove your cake layers from the oven and allow them to cool completely in the tins. It’s very important that it does cool completely to stop the cake from sticking and crumbling.

Cream filling

  • In a mixer, beat the double cream for a minute or two until it starts to thicken.
  • Add in the icing sugar and the vanilla extract. Beat until firmer.
  • Add in the cream cheese and beat again until the mixture is tight.

Layering the cake

  • Wait for the 2 cake layers to cool completely and then remove them from the cake tins.
  • Place the first cake onto a flat serving dish or plate.
  • Spread about 1 cup of your cream filling over the top of this first cake. Leave about 1/2 inch around the edges.
  • Carefully place the second cake layer on top of the first.
  • Spread the remaining cream filling around the top of the cake and down the sides. Smooth it over with a spatula until it’s even.
  • Then add on your favourite toppings. We loved the taste of this cake with mini meringues and fresh raspberries with a squirt of whipped cream.