Lemon Cake with Raspberry Filling

Easter is only days away and I wanted to share this Lemon Cake with Raspberry Filling recipe with you quickly so you have time to run out and get everything you need to make it.  Seriously, it’s that good!  It’s such a spring dessert that it’s perfect for Easter.

It’s no secret that I love everything and anything lemon, I might have a slight problem if you can call a lemon addiction a problem.  Nah, it’s a fruit and fruit is good for you.  Which means that lemon cake is good for you?  Ok, I’m grasping but seriously people this cake is amazing and it’s homemade!  Check out the recipe!

How to Make Lemon Cake with Raspberry Filling

Ingredients You Need

• 2 Sticks unsalted butter, at room temperature
• 2 cups  Truvía^® Baking Blend
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (3 to 4 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• Raspberry filling – to use later, when building your cake. (I used store bought raspberry pie filling, just to save time. It still tasted excellent!)
• Batch of Lemon Buttercream Frosting (Recipe below)

Instructions

Step 1 – Preheat the oven to 350 degrees.

Step 2 – Grease two 8 inch round pans and set aside.

Step 3 – Cream together the  Truvía^® Baking Blend  and butter until it’s light and fluffy.

Step 4 – Add the eggs one at a time.

Step 5 – Mix in the lemon Zest.

Step 6 – In a separate bowl mix the flour, baking powder, baking soda and salt and set aside.

Step 7 – Next, mix the lemon juice, buttermilk and vanilla in a third bowl.

Step 8 – Add the flour and buttermilk mixtures to the butter and sugar and blend well.

Step 9 – Divide the batter into the two cake pans and bake for 35 minutes or until a tooth pick inserted comes out clean.

Step 10 – Flip the cakes out of the pans and let them cool before frosting the cake.

Step 11 – Place the first cake on your tray and add a layer of the raspberry filling.

Step 12 – Top with the second cake and frost the entire cake with the lemon buttercream frosting. Enjoy!

 How to Make Lemon Buttercream Frosting

Ingredients You Need

• 1 Cup Butter, softened
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Lemon Zest
• 4 Cups Powdered Sugar

Instructions

Step 1 – In a stand mixer, mix the butter and lemon juice

Step 2 – Add the lemon zest and powdered sugar to the butter mix until it’s well combined and smooth.

Step 3 – Frost your cake!

 Truvía^® Baking Blend with sugar brings out the sweetness in your cookies, brownies, cakes and muffins. Plus, your baked goods retain the flavor, while letting go of 75% of the calories.  It’s a great sugar substitute option that I love using in my baking!

What dessert will you be making this Easter!  I’d love to hear about more delicious ideas!

Lemon Cake with Raspberry Filling

5 from 1 vote

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Ingredients

  

• 2 Sticks unsalted butter at room temperature
• 2 cups Truvia Baking Blend
• 4 extra-large eggs at room temperature
• 1/3 cup grated lemon zest 3 to 4 large lemons
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup buttermilk at room temperature
• 1 teaspoon pure vanilla extract
• Raspberry filling - to use later when building your cake. (I used store bought raspberry pie filling, just to save time. It still tasted excellent!)
• Batch of Lemon Buttercream Frosting Recipe below

Instructions

 

• Instructions
• Step 1 - Preheat the oven to 350 degrees.
• Step 2 - Grease two 8 inch round pans and set aside.
• Step 3 - Cream together the Truvia Baking Blend sugar and butter until it's light and fluffy.
• Step 4 - Add the eggs one at a time.
• Step 5 - Mix in the lemon Zest.
• Step 6 - In a separate bowl mix the flour, baking powder, baking soda and salt and set aside.
• Step 7 - Next, mix the lemon juice, buttermilk and vanilla in a third bowl.
• Step 8 - Add the flour and buttermilk mixtures to the butter and sugar and blend well.
• Step 9 - Divide the batter into the two cake pans and bake for 35 minutes or until a tooth pick inserted comes out clean.
• Step 10 - Flip the cakes out of the pans and let them cool before frosting the cake.
• Step 11 - Place the first cake on your tray and add a layer of the raspberry filling.
• Step 12 - Top with the second cake and frost the entire cake with the lemon buttercream frosting. Enjoy!

Tried this recipe?Let us know how it was!

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