Pioneer Woman Lemon Raspberry Cake

This Pioneer Woman Lemon Raspberry Cake is a moist and zesty recipe, which includes fresh lemon juice and seedless raspberry jam. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes.

Pioneer Woman Lemon Raspberry Cake Ingredients

For The Cake

• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1 3/4 cups granulated sugar
• 8 Tbsp. (1 stick) salted butter, melted
• 1/2 cup vegetable oil
• 2 Tbsp. lemon zest plus 1/3 cup fresh lemon juice
• 3 large eggs, at room temperature
• 3/4 cup buttermilk, at room temperature

For Jam Filling

• 1 Tbsp. cornstarch
• 3/4 cup seedless raspberry jam

For Raspberry Frosting

• 1 cup (2 sticks) salted butter, at room temperature
• 1/3 cup seedless raspberry jam
• 5 cups powdered sugar

How To Make Pioneer Woman Lemon Raspberry Cake

1. Prep the oven and pans: Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. Make the cake batter: In a large bowl, combine flour, baking powder, and sugar. Add melted butter, oil, lemon zest, lemon juice, eggs, and buttermilk. Mix until smooth.
3. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool completely.
4. Prepare the jam filling: In a small saucepan, heat the raspberry jam. Stir in a slurry made with 1 tablespoon of cornstarch and 1 tablespoon of water. Boil for 2-3 minutes until thickened, then cool completely.
5. Make the frosting: In a mixing bowl, beat butter until smooth. Add raspberry jam, lemon juice, and vanilla extract. Gradually mix in powdered sugar and beat until light and fluffy.
6. Assemble the cake: Place one cake layer on a serving plate. Pipe a frosting border around the edge, then spread the cooled jam filling in the center. Top with the second cake layer.
7. Frost and decorate: Apply a thin crumb coat of frosting and chill for 30 minutes. Finish with the final layer of frosting and decorate with fresh raspberries if desired.

Recipe Tips

• How to keep cake layers even: Use a kitchen scale to evenly divide the batter between pans for uniform layers.
• Can I use homemade jam? Yes, just ensure it’s thick enough to hold its shape between the layers.
• Why is my frosting too runny? Add more powdered sugar gradually until it reaches the right consistency.
• How to zest a lemon easily: Use a microplane or fine grater, and only grate the yellow part of the peel.
• Can I make it ahead of time? Yes, bake the cakes a day in advance and store tightly wrapped until ready to assemble.

What To Serve With Lemon Raspberry Cake

This light and fruity cake pairs well with:

• Fresh whipped cream
• Lemon sorbet
• Hot tea or herbal iced tea
• A scoop of vanilla ice cream
• Fresh fruit salad

How To Store Lemon Raspberry Cake

Refrigerate: Store the assembled cake in the refrigerator for up to 4 days. Cover it with plastic wrap or keep in an airtight container.

Freeze: You can freeze the cake layers (unfrosted) for up to 2 months. Wrap them tightly in plastic wrap and foil. Thaw completely before assembling.

Lemon Raspberry Cake Nutrition Facts

• Calories: 814kcal
• Total Fat: 34g
• Saturated Fat: 16g
• Cholesterol: 108mg
• Sodium: 360mg
• Total Carbohydrates: 122g
• Sugars: 94g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen raspberries in the frosting?
No, frozen raspberries will release too much water. Use seedless jam for best results.

How to fix overbaked cake layers?
Brush them lightly with simple syrup to add moisture before assembling.

Why is my cake dense instead of fluffy?
Ensure your baking powder is fresh and don’t overmix the batter.

Can I use all butter instead of oil?
You can, but combining oil and butter gives the best texture.

What size pans should I use?
Two 8-inch round pans work best for this recipe.

Try More Recipes:

• Pioneer Woman Blueberry Lemon Sheet Cake
• Pioneer Woman Lemon Icebox Pie
• Pioneer Woman Lemon Drop Martini