Lemon Raspberry Rum Cake

This lemon raspberry rum cake is the perfect way to introduce Spring into your kitchen. Made with fresh lemons and fresh raspberries, it’s the perfect recipe to celebrate all things Spring. Mother’s Day, Easter, and opening to your home to spring and summer hosting with friends. Desserts are always a great way to let your friends and family know just how much they’re appreciated!

Lemon Raspberry Rum Cake Recipe

I wasn’t always a fan of lemon-flavored cakes and treats, but I decided to give it another try. This time I decided to incorporate raspberries along with flavored extracts and a seedless raspberry spread that compliments the tart taste of lemons. It was a win! I also added a bit of Sprite and a delicious raspberry rum filling to create a cake that’s light, airy, and full of flavor. I typically use cake flour and full fat butter at room temperature for the best results.

How to Make Lemon Raspberry Rum Cake

Start by ensuring all of your ingredients are at room temperature. Your cake will achieve a beautiful rise that is spongey and not too dense. Creaming your butter for 2 minutes and then slowly incorporating the eggs will also allow your cake to have a great rise. Remember not to over beat your ingredients. As soon as an ingredient is incorporated, stop mixing. Next add your flavored lemon and raspberry extracts, lemon juice and lemon zest followed by sugar. A stand mixer or a hand mixer will work. When that’s complete, add the flour, mix, and then add Sprite. 7up is an excellent substitute.
To avoid over mixing, fold the Sprite into the batter with a spatula and slowly incorporate it.
The last step for this lemon raspberry rum cake is to make the filling. Muddle fresh raspberries, raspberry spread, and rum. I used a Caribbean white rum. You’re free to use the white rum of your choice or omit it entirely. This filling can be used in between two layers if making a layered cake, or it can be swirled into the batter.

Best Tips for Making Lemon Raspberry Rum Cake

• Use room temperature ingredients
• Preheat your oven
• Ensure your fruit is fresh; raspberries tend to become soft and macerated when they’re past the point of being fresh and may work for the filling, but not as for the topping.
• Using raspberry jam in the batter may make the cake stick to a bundt pan or produce an uneven surface when the cake is done baking. Although you can use as much or as little filling, be sure to not use too much, and be sure to not swirl the filling down to the bottom of the pan. To avoid issues with the cake sticking to the bundt, use a springform pan or make this recipe into a loaf! It’s delicious either way!

Ingredients

• 3 sticks (24 tbsp) of Salted Butter
• 5 Eggs
• 2 1/2 cups of Granulated Sugar
• 1 tsp of Lemon Extract
• 1 tsp of Raspberry Extract
• Juice of 1/2 lemon (approximately 2 tbsp)
• 1 tbsp of Lemon Zest
• 3 cups of Cake Flour
• 1/2 cup of Sprite

For the Filling:

• 1/2 cup of Fresh Raspberries
• 3 tbsp of Raspberry spread or preserves
• 1 shot of White Rum

For the Icing:

• 1 1/2 cups of Powdered Sugar
• 4 tbsp of Milk
• 1 tsp of Lemon Extract
• 1 tsp of Raspberry Extract

Directions

Preheat your oven to 315 degrees Fahrenheit. Begin by creaming the butter for 2 minutes. Next, add the eggs one by one and continue mixing. To avoid over beating the mixture, stop mixing once each ingredient is incorporated. Add sugar, lemon juice, lemon zest, lemon extract, and raspberry extract.

Continue to mix until ingredients are well incorporated and slowly add the cake flour while mixing. Once it’s fully mixed, fold the Sprite into the mixture using a spatula.

The filling is made by adding the fresh raspberries, raspberry spread, and white rum to a bowl and muddling them until a spread is created.

Create a swirl by adding half of the batter to your greased pan (I recommend non-stick baking spray) and dropping 3 small spoonfuls of the filling into the batter. Add the other half of the batter on top and use a knife to gently swirl the filling and batter.

Bake for 1 hr 15 minutes and allow 20 minutes for the cake to cool.

Make the icing by adding powdered sugar, milk, lemon extract, raspberry extract, and mixing until smooth. Pour over the cake and enjoy!