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As the days grow longer and the weather warms up, that can only mean spring is in the air! And with the new season comes the craving for fresh, vibrant flavors. This Lemon Raspberry Cake is the perfect way to welcome the season—light, bright, and bursting with flavor.

Lemon Raspberry Cake

This Lemon Raspberry Cake is the perfect way to welcome the spring season—light, bright, and bursting with flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16 servings

Equipment

Ingredients
  

For the lemon simple syrup:
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup fresh lemon juice divided (from about 4 lemons)
For the whipped cream:
  • 8 ounces cream cheese
  • 3/4 cup powdered sugar
  • 1 1/2 cup heavy whipping cream cold
  • Zest of 1 lemon
  • Optional garnish: fresh raspberries and lemon slices

Method
 

  1. Prepare the boxed cake mix according to the package instructions and bake as directed.
  2. Let the cake cool completely, then remove it from the pan by placing a cutting board over the pan and flipping it over. The cake should slide right out.
  3. Make the Lemon Simple Syrup: In a small saucepan, combine granulated sugar, water, and ¼ cup lemon juice over medium-high heat.
  4. Whisk until the sugar dissolves, then simmer until the mixture reduces by half and thickens into a syrup.
  5. Remove from heat and let cool.
  6. Prepare the Whipped Cream: Let the cream cheese soften slightly on the counter for about 5 minutes (it should still be cold).
  7. In a mixing bowl, whip the cream cheese on medium speed until fluffy.
  8. Add powdered sugar and beat until combined.
  9. Slowly pour in heavy cream while mixing on medium speed for 3-4 minutes.
  10. Add lemon zest and the remaining ¼ cup lemon juice, then continue mixing until stiff peaks form (about 5 minutes). Be careful not to overmix.
  11. Refrigerate the whipped cream until ready to use.
  12. Assemble the Bars: Place the cake on a serving platter or keep it on the cutting board.
  13. Slice the cake horizontally into two even layers. (Tip: Freezing the cake for 5 minutes before cutting makes it easier.)
  14. Set the top half aside and brush both layers with lemon simple syrup using a pastry brush.
  15. Filling the Cake: Spread half of the Red Raspberry Fruit Filling evenly over the bottom cake layer (about ¼” thick).
  16. Spread a thin layer (¼”–½”) of whipped cream on top of the raspberry filling.
  17. Place the second cake layer on top.
  18. Spread the remaining raspberry filling over the second layer.
  19. Top with a thick layer of whipped cream.
  20. Refrigerate until ready to serve to allow the cake to set.
  21. Cut into 12-16 bars.
  22. Garnish with fresh raspberries, lemon zest, or lemon slices. Enjoy!

Nutrition

Calories: 329kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 40mgSodium: 284mgPotassium: 68mgFiber: 1gSugar: 31gVitamin A: 519IUVitamin C: 11mgCalcium: 109mgIron: 1mg

Notes

Storage & Transport Tips

  • For easy transport: Assemble the cake back in the baking dish. After slicing it in half, return the bottom half to the dish and layer as directed.
  • Storage: Refrigerate leftovers for up to 3 days.
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