Lemon Raspberry Cake
When it comes to creating a delicious dessert, few combinations can beat the zesty freshness of lemon paired with the sweet and tart flavor of raspberries. This Lemon Raspberry Cake is the perfect treat for any occasion, from casual family gatherings to more formal celebrations. With its light and moist texture, vibrant flavor, and gorgeous appearance, it’s sure to be a hit with everyone. Let’s dive into this easy-to-follow recipe that you can make at home.
Ingredients
Before you start, make sure you have the following ingredients:
- For the cake:
- 2 cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of unsalted butter (room temperature)
- 1 cup of granulated sugar
- 3 large eggs
- 2 teaspoons of vanilla extract
- 1 tablespoon of lemon zest (freshly grated)
- 2 tablespoons of lemon juice
- 1 cup of buttermilk
- 1 cup of fresh raspberries (can substitute with frozen raspberries, but fresh is recommended for best flavor)
- For the frosting:
- 8 oz of cream cheese (softened)
- ¼ cup of unsalted butter (room temperature)
- 2 teaspoons of lemon zest
- 2 tablespoons of lemon juice
- 4 cups of powdered sugar
- A pinch of salt
Preparation (Step-by-step)
Step 1: Preheat the Oven
First, preheat your oven to 350°F (175°C). This is the optimal temperature for baking the cake layers evenly without burning the edges.
Step 2: Prepare the Baking Pans
Grease two 9-inch round cake pans with butter or non-stick spray. You can also line the bottoms of the pans with parchment paper to ensure that the cakes come out easily after baking.
Step 3: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for now.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Beat on medium speed for about 4-5 minutes until the mixture becomes light and fluffy.
Step 5: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice. The zest and juice will add that refreshing citrus burst that makes this cake stand out.
Step 6: Alternate Adding Dry Ingredients and Buttermilk
Begin adding the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing, which could result in a dense cake.
Step 7: Fold in the Raspberries
Gently fold the raspberries into the batter. Be careful not to crush them too much; you want to maintain their shape so that you get bursts of raspberry in every bite.
Step 8: Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 9: Prepare the Frosting
While the cakes are cooling, make the frosting. Beat together the cream cheese and butter until smooth. Add the lemon zest and lemon juice, then gradually sift in the powdered sugar, beating well after each addition. Finally, add a pinch of salt to balance the sweetness.
Step 10: Frost the Cake
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Carefully place the second layer on top and frost the entire cake with the remaining frosting. If you like, you can decorate the top with a few extra raspberries for an elegant touch.
Tips for Success
- Fresh vs. Frozen Raspberries: Using fresh raspberries will give you a more vibrant flavor and texture. If you use frozen raspberries, be sure to thaw them completely and drain any excess moisture to avoid a soggy cake.
- Lemon Zest: Freshly grated lemon zest is essential for achieving that bold lemon flavor. Avoid using pre-grated zest as it lacks the oils that contribute to the fresh aroma.
- Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature before mixing. This helps them combine more smoothly, resulting in a light and fluffy cake.
Serving Suggestions
This Lemon Raspberry Cake is perfect on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. Pair it with a light, refreshing iced tea or lemonade to complement the citrus notes in the cake.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Carbohydrates | 50g |
| Protein | 3g |
| Fat | 15g |
| Saturated Fat | 9g |
| Sugar | 35g |
| Fiber | 1g |
Q&A Section
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers in advance and store them in an airtight container for up to 2 days. Frost the cake just before serving for the best results.
Q: Can I use a different fruit for this recipe?
A: Absolutely! While raspberries pair wonderfully with lemon, you can try blueberries, strawberries, or blackberries instead. Just keep in mind that different fruits may alter the texture slightly.
Q: Can I use a sugar substitute in this recipe?
A: Yes, you can substitute the granulated sugar with a sugar alternative like Stevia or Monk Fruit. However, the texture and flavor may vary slightly, so it’s always best to experiment with small batches first.
Conclusion
This Lemon Raspberry Cake is the ultimate combination of citrusy freshness and berry sweetness, all wrapped up in a moist, tender cake. Whether you’re hosting a gathering or simply treating yourself, this cake is sure to impress. Try it today and enjoy the bright, flavorful burst of lemon and raspberries in every bite.