Lemon Raspberry Cream Cheese Swirl Cake

Swirled Jam Cake using Summerland Sweets raspberry jam


Servings:  12                                  
Prep Time:  25 minutes
Cook Time:  35 minutes         
Total Time:  1 hour
This Lemon Raspberry Swirl Cake combines our popular Raspberry jam with light vanilla cake and fresh citrus flavors to create a stunning, summery dessert that is sure to please.  Glazed with a decadent Lemon Cream Cheese icing and swirled with gorgeous Raspberry jam, this cake is swoonworthy to look at. Pockets of jam mean each bite is bursting with flavor. Pack it along on your next springtime picnic, or enjoy in the winter to taste summer all year long. 
This recipe is adapted from the Swirled Blackberry Lavendar Sheet Cake created by Half-Baked Harvest.




    • 1 cup Summerland Sweets raspberry jam
    • 1 ½ Tbsp lemon juice
    • 1 tsp lemon zest


    • 1 cup canola oil
    • ½ cup sour cream
    • 3 large eggs
    • 1 ½ cup granulated sugar
    • 1 ½ tsp vanilla extract
    • 1 ½ tsp lemon zest
    • 1 cup milk
    • 3 cups all purpose flour
    • ½ tsp baking soda
    • 1 ½ tsp baking powder
    • ¾ tsp salt

Lemon Cream Cheese Icing

    • 3 oz cream cheese, softened
    • ½ tsp vanilla
    • 1 tsp lemon zest
    • 2 cups powdered sugar
    • ¼ cup butter 



  1. Mix the raspberry jam with the lemon juice and zest – set aside.
  1. Preheat oven to 350 F. Line a 9 x 13 inch baking dish with parchment paper.
  1. In a large bowl beat together the oil, sour cream, eggs, sugar, vanilla and lemon zest. Add the flour, baking soda, baking powder and salt.  Mix until just combined then slowly beat in the milk until fully combined.
  1. Pour the batter into the prepared pan. Take 2/3 c of the jam and drop by tablespoonfuls over the cake.  Use a knife to gently swirl the jam being careful not to overmix.
  1. Bake for 30 – 35 minutes, until the top is just set and not jiggly in the centre. Remove from oven and let cool completely before frosting.
  1. To make the frosting beat together the cream cheese and the butter until smooth. Mix in the vanilla and lemon zest then gradually add the powdered sugar until fully combined.
  1. To ice, first spread a thin layer of jam over the cake then frost the cake with the cream cheese icing. Drop small spoonfuls of the remaining jam over the frosting and lightly swirl to marble.   Enjoy!



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