Lemon and Raspberry Jam Naked Layer Cake With Chantilly Cream

12 Servings
1 hr 15 min

Moist Lemon and Raspberry Jam Naked Layer Cake with Chantilly Cream...to celebrate the weekend! Four layers of light and fluffy lemon cake topped with a delicious homemade raspberry jam that's made from fresh raspberries, a little bit of sugar, and plenty of lemon juice to give it a delicious twist. Each cake layer is then generously topped with the creamiest sweetened whipped cream ( Chantilly Cream). This cake is mouthwatering and oh so delicious. Every bite is layered with the brightest of lemon flavor, plenty of sweet-tangy raspberry jam, sweet vanilla chantilly cream, and topped with fresh raspberries. Every bite tastes just like Spring. This is the perfect lemon-y raspberry cream cake for any and all occasions! The best part? It's so much easier to make than you'd think, and so extremely pretty with almost no added effort. SO. GOOD.

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Lemon and Raspberry Jam Naked Layer Cake With Chantilly Cream
Recipe details
  • 12  Servings
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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  • 3 cups all purpose
  • 1 Tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 Tablespoon lemon zest
  • 1 3/4 cups sugar
  • 3/4 cup + 2 Tablespoons unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 3 egg yolks, room temperature
  • 1/2 cup sour cream
  • 1/2 cup + 1 Tablespoon lemon juice
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 6 cups raspberries
  • 1 cups sugar
  • 6 Tablespoons lemon juice
Chantilly Cream
  • 2 cups heavy cream, cold
  • 1 teaspoon vanilla
  • 2 Tablespoons powdered sugar
Caylie & Traci | BakersTable
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