Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Lemon Raspberry Layer Cake with Jaca
Two tender lemon cake layers filled with raspberry jam and topped with fluffy raspberry frosting — all sweetened with Jaca (allulose) instead of granulated and powdered sugar. A stunning spring dessert that looks as amazing as it tastes. Adapted from The Pioneer Woman.
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3½ cups Jaca (allulose) (replaces 1¾ cups granulated sugar at 2x ratio)
- 8 tablespoons salted butter, melted and cooled
- ½ cup vegetable oil
- 2 tablespoons lemon zest
- ⅓ cup fresh lemon juice
- 3 large eggs, room temperature
- ¾ cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch (for jam filling)
- ¾ cup seedless raspberry jam (for the filling)
- 1 cup salted butter, room temperature (for frosting)
- ⅓ cup seedless raspberry jam (for frosting)
- 1 tablespoon fresh lemon juice (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 10 cups powdered Jaca (allulose) (replaces 5 cups powdered sugar at 2x ratio — blend granular Jaca in a blender until powdery)
- 6 ounces fresh raspberries for garnish
Sweetener Used
3½ cups + 10 cups powdered Jaca (allulose) Allulose
Replaces: 1¾ cups granulated sugar + 5 cups powdered sugar
Instructions
- 1
Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
In a large bowl, whisk the 3½ cups Jaca (allulose), melted butter, vegetable oil, and lemon zest until combined. Whisk in the eggs one at a time until lightened, about 1 minute. Stir in the buttermilk, ⅓ cup lemon juice, and 2 teaspoons vanilla.
- 4
Add the flour mixture in 3 parts, whisking gently after each addition until just combined.
- 5
Divide the batter evenly between the pans. Tap each pan on the counter to remove air bubbles.
- 6
Bake for 30–35 minutes, until a toothpick comes out with just a few crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely (about 1½ hours).
- 7
Make the jam filling: whisk cornstarch with 1 tablespoon water. Heat ¾ cup raspberry jam in a small saucepan until smooth. Whisk in the cornstarch mixture, return to heat, and boil 2–3 minutes until thickened. Let cool completely.
- 8
Make the frosting: beat 1 cup room-temperature butter until smooth. Add ⅓ cup raspberry jam, 1 tablespoon lemon juice, and 1 teaspoon vanilla; beat until combined. Gradually add the 10 cups powdered Jaca on low speed, then beat on medium until fluffy, 3–4 minutes.
- 9
Place one cake layer on a plate. Spread ½ cup frosting on top. Pipe a thick border of frosting around the edge. Spread the cooled jam filling inside the border.
- 10
Top with the second cake layer. Apply a thin crumb coat of frosting all over, then chill 30 minutes.
- 11
Frost the entire cake with the remaining frosting. Top with fresh raspberries.
- 12
Refrigerate until ready to serve. Best enjoyed within 3 days.
Pro Tips
- To make powdered Jaca, pulse granular Jaca in a high-speed blender for 30–60 seconds until fine and powdery.
- The raspberry jam filling must cool completely before assembly or it will melt the frosting.
- A crumb coat (thin first layer of frosting) is essential — it locks in crumbs and makes the final frosting layer smooth.
- Jaca (allulose) keeps the cake moist and tender with 90% fewer calories from sweetener and zero glycemic impact.
- Store covered in the refrigerator for up to 3 days. Bring to room temperature 20 minutes before serving for the best flavor.