Lemon Raspberry Cake with Pistachio Cream Frosting

If you’re looking for a cake that combines the bright zest of lemon, the tartness of raspberries, and the rich, nutty flavor of pistachios, this Lemon Raspberry Cake with Pistachio Cream Frosting is the perfect treat. Ideal for celebrations or a special weekend dessert, this cake brings together layers of moist lemon cake, a luscious raspberry filling, and a creamy pistachio frosting. Each bite offers a delightful balance of flavors and textures that will leave your taste buds dancing.

Ingredients:

Lemon Cake Layers:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil ️
• 1 cup whole milk
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Raspberry Filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 tablespoon cornstarch

Pistachio Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup pistachio paste
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Garnish (Optional):

• Fresh raspberries
• Chopped pistachios
• Lemon zest curls

Directions:

Prepare the Lemon Cake Layers:

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and sugar until light and fluffy. Add the vegetable oil and mix until well combined.
4. Incorporate Eggs and Flavors: Gradually add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Bake: Divide the batter evenly between the cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Raspberry Filling:

1. Cook Raspberries: In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to simmer.
2. Thicken: In a small bowl, mix cornstarch with water until smooth, then stir into the raspberry mixture. Continue to cook until thickened, about 2-3 minutes.
3. Cool: Remove from heat and let the filling cool completely.

Prepare the Pistachio Frosting:

1. Beat Butter: In a large bowl, beat softened butter until creamy.
2. Add Sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed until combined.
3. Incorporate Flavors: Add pistachio paste, heavy cream, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat until the frosting is smooth and fluffy.

Assemble the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread half of the raspberry filling on top. Add the second cake layer and repeat with the remaining filling and third layer.
2. Frost: Frost the top and sides of the cake with pistachio frosting.
3. Garnish: If desired, garnish with fresh raspberries, chopped pistachios, and lemon zest curls.

Enjoy the Perfect Slice

Serve this Lemon Raspberry Cake with Pistachio Cream Frosting at your next gathering and watch it disappear quickly. The combination of tangy lemon, sweet raspberries, and rich pistachio creates a memorable dessert that’s as pleasing to the eye as it is to the palate.

Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 1 hour
Calories: Approximately 480 per slice
Servings: 12 slices