This Raspberry Lemon Cake has a sweet raspberry layer under the light lemon mousse topping. It is a cool and refreshing dessert to bring to picnics and parties.
Yup, it’s lemon goodness here on the blog again. Can you believe that I am still gaga for lemon? It’s like I’m a whole new person or something. Ever since I made the best lemon bars and these lemon coconut cupcakes earlier this year, I have been wanting more lemon goodness in my life. But don’t fret my fellow peanut butter and chocolate lovers…I haven’t forgotten my true dessert loves. I see chocolate happening very soon around here!
Maybe my lemon crave is going strong because spring is in full force here in TX. I am seriously loving the blue skies and sunshine! Winter can stay away forever. Although, the other day we woke up to 37*. Not cool, mother nature! My blood has quickly adjusted to this warmer climate, so all day long I was freezing.
I even had to pull out a sweatshirt because there was no way I was turning the heat on. Our electric bill is high enough with children who keep “forgetting” to turn the lights off. I might just “forget” to turn their internet back on too. Then we will see how fast they remember those light switches.
Every time I try to go without sugar for a little while, I really, really crave the sweets. You would think the smart thing to do would be to avoid the kitchen at all costs.
But that’s not me. Baking is really a form of therapy for me. It calms my nerves and keeps the stress away. Well, the baking that is impromptu and not required that is.
This lemon cake is really just a poke cake in disguise. You all know about poke cakes by now, right? Bake a cake, poke it to death with a fork, pour sweetened condensed milk over the top, and let it cool. We’ve done this before, so you should be familiar with the drill by now.
But for this cake I added an extra fun topping. Jarred raspberry preserves and a light lemon mousse topping finish this cake off perfectly.
I think this raspberry lemon cake would be the perfect treat to bring to every summer picnic and party. It is cool and refreshing and lemonlicious!
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- 1 lemon cake mix
- 1/2 cup lemon juice
- 1/2 cup milk
- 1 - 14 ounce can sweetened condensed milk
- 3/4 cup raspberry preserves
- 4 ounces cream cheese, softened
- 3/4 cup lemon curd
- 1 - 8 ounce container Cool Whip, thawed
- fresh raspberries
- lemon slices
- Preheat oven to 350. Grease a 9x13 pan.
- Make the cake batter according to the package directions, except substitute the lemon juice and milk for the amount of water that is called for.
- Spread the batter in prepared pan and bake for 25-27 minutes or until a toothpick comes out clean.
- Pull the cake from the oven. Let it cool for 5 minutes, then take a fork and poke holes all over the cake.
- Pour the sweetened condensed milk slowly over the top of the cake. Spread it completely over and into the holes.
- Place the raspberry preserves in a microwave-safe bowl. Heat for 15 seconds. Stir until melted. Spread the preserves over the entire cake.
- Let the cake cool for an hour on the counter, then refrigerate until chilled through.
- Beat the cream cheese until creamy. Add the lemon curd and beat again until smooth.
- Fold the Cool Whip into the cream cheese mixture. Spread it over the chilled cake. Serve with fresh raspberries and lemon slices.
Amount Per Serving: Calories: 255Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 225mgCarbohydrates: 43gFiber: 0gSugar: 32gProtein: 4g