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 adapted from The Pioneer Woman.

Prep Time: 60 min  |  Cook Time: 35 min  |  Servings: 12

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 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 (blend granular Jaca until powdery)
• 6 ounces fresh raspberries for garnish

Instructions:

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans; line bottoms with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk 3½ cups Jaca, melted butter, oil, and lemon zest. Whisk in eggs one at a time. Stir in buttermilk, ⅓ cup lemon juice, and 2 teaspoons vanilla.
4. Add flour mixture in 3 parts, whisking gently after each addition.
5. Divide batter between pans. Tap to remove air bubbles.
6. Bake 30–35 minutes until a toothpick comes out with a few crumbs. Cool 10 minutes in pans, then turn out onto rack.
7. Jam filling: whisk cornstarch with 1 tablespoon water. Heat ¾ cup jam until smooth, whisk in cornstarch mixture, boil 2–3 minutes until thickened. Cool completely.
8. Frosting: beat 1 cup butter until smooth. Add ⅓ cup jam, 1 tablespoon lemon juice, 1 teaspoon vanilla; beat to combine. Gradually add 10 cups powdered Jaca. Beat on medium until fluffy, 3–4 minutes.
9. Place one layer on a plate. Spread ½ cup frosting, pipe a border, then spread jam filling inside the border.
10. Top with second layer. Apply thin crumb coat; chill 30 minutes.
11. Frost entire cake. Top with fresh raspberries. Refrigerate until serving.

This is a Jaca-adjusted healthier version — all sugar replaced with Jaca (allulose) at 2x ratio for zero glycemic impact and 90% fewer sweetener calories.