Zesty Lemon Raspberry Cake Recipe: A Sweet Summer Delight

Light, airy summer afternoons call for a dreamy lemon raspberry cake that dances between tangy and sweet.

Zesty citrus notes mingle with bursting berry flavors in this delightful dessert.

Soft, pillowy layers promise a mouthwatering experience for anyone seeking something special.

Delicate raspberries nestle between bright, sunny cake tiers, creating a stunning visual treat.

Each slice tells a story of carefully balanced ingredients and loving preparation.

Creamy frosting adds a luxurious finish that makes you want to savor every single bite.

Baking this cake will become your new weekend joy.

All the Ingredients for Lemon Raspberry Cake Perfection

• All-Purpose Flour: A key structure builder for the cake, soft and reliable for tender crumb.
• Baking Powder: Helps cake rise and creates light, airy texture.
• Salt: Balances sweetness and enhances overall flavor.

• Butter: Provides rich flavor and smooth texture, best when at room temperature.
• Granulated Sugar: Sweetens and helps create soft cake structure.
• Eggs: Bind ingredients and add moisture, room temperature preferred.
• Buttermilk: Adds tangy flavor and helps create tender crumb.
• Lemon Juice: Provides bright, zesty citrus flavor.
• Vanilla Extract: Enhances overall cake flavor with warm, sweet notes.

• Lemon Zest: Adds intense, fresh citrus aroma without extra liquid.
• Fresh Raspberries: Brings tart, fruity burst and beautiful color, choose ripe and firm berries.
• Extra Flour (for coating raspberries): Prevents fruit from sinking in cake batter.

Instructions for Making a Gorgeous Lemon Raspberry Cake

Step 1: Warm Up the Oven

Crank the oven to 350F (175C). Grab two 9-inch cake pans and lovingly coat them with butter or cooking spray. Line the bottom with parchment paper for easy cake removal.

Step 2: Combine Dry Powerhouses

• All-purpose flour
• Baking powder
• Salt

Make sure everything is evenly mixed and free of lumps.

Step 3: Cream Butter and Sugar Magic

Using an electric mixer, beat butter and sugar until the mixture becomes light, fluffy, and looks like clouds. This should take about 3-4 minutes of passionate mixing.

Step 4: Egg and Flavor Fusion

Add eggs one at a time, beating well after each addition. Sprinkle in fresh lemon zest and vanilla extract. Mix until everything is smooth and integrated.

Step 5: Create Silky Batter

Slowly incorporate dry ingredients into the wet mixture. Alternate adding buttermilk and fresh lemon juice. Mix gently to keep the batter tender and avoid overworking.

Step 6: Raspberry Dance

Softly coat raspberries with a light dusting of flour to prevent sinking. Carefully fold these ruby gems into the batter, distributing them evenly with a gentle touch.

Step 7: Bake to Perfection

Pour batter equally into prepared pans. Slide into the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.

Step 8: Cool and Breathe

Remove cakes from oven and let them rest in pans for 10 minutes. Carefully transfer to a wire rack and allow to cool completely before frosting or serving.

Tips to Get the Perfect Texture and Taste

• Preserve Raspberry Integrity: Coat raspberries in flour before folding into batter to prevent them from sinking and maintain their beautiful distribution throughout the cake.
• Zest with Precision: Use fresh lemon zest for a vibrant, bright flavor that elevates the entire cake's taste profile and adds natural citrusy aroma.
• Control Moisture Perfectly: Do not overmix the batter to keep the cake tender and light, stopping just when ingredients are combined to prevent a dense texture.
• Temperature Matters: Allow eggs and butter to reach room temperature before mixing, ensuring smoother incorporation and creating a more uniform cake texture.
• Prevent Sticking Strategy: Line cake pans with parchment paper and grease sides thoroughly to guarantee an easy and clean cake release after baking.

Best Ways to Store Lemon Raspberry Cake

• Store covered cake in an airtight container for up to 4 days, keeping its freshness and preventing drying out.
• Wrap individual cake layers tightly in plastic wrap and aluminum foil, then freeze for maximum 2 months to preserve texture and flavor.
• Keep cake at room temperature for 1-2 days if planning to consume quickly, ensuring it stays moist and delicious.
• Warm individual slices in microwave for 10-15 seconds or let cake sit at room temperature for 30 minutes before serving to restore soft texture.

Pairing Ideas That Match Lemon Raspberry Cake Beautifully

• Crisp, bubbly champagne complements the bright lemon and sweet raspberry flavors, creating a sophisticated and refreshing taste experience.
• The delicate floral notes of lavender earl grey tea enhance the cake's citrusy undertones while providing a soothing, elegant accompaniment.
• Creamy, rich vanilla bean ice cream balances the cake's tartness, adding a cool, smooth texture that melts perfectly with each bite.
• A chilled limoncello cocktail amplifies the lemon essence, offering a zingy, Italian-inspired drink that highlights the cake's citrus profile.

Ways to Add Variety to Lemon Raspberry Cake

• Gluten-Free Delight: Replace wheat flour with a gluten-free blend, ensuring same texture and preventing crumbling by adding xanthan gum.
• Vegan Berry Celebration: Substitute butter with coconut oil, eggs with applesauce or flax eggs, and buttermilk with almond milk mixed with apple cider vinegar.
• Dairy-Free Option: Use coconut cream instead of buttermilk, plant-based margarine for butter, and create a dairy-free cream cheese frosting with cashew base.
• Low-Sugar Alternative: Swap white sugar with monk fruit sweetener or stevia, and reduce overall sugar content while maintaining cake's moistness using Greek yogurt.

Your Go-To FAQs on Lemon Raspberry Cake

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just make sure to thaw and drain them well before coating with flour and folding into the batter to prevent excess moisture.

• Why do I need to coat raspberries in flour before adding to the cake batter?

Coating raspberries in flour helps prevent them from sinking to the bottom of the cake during baking and keeps them evenly distributed throughout the cake.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.

• Is buttermilk necessary for this recipe?

Buttermilk helps create a tender and soft cake texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Lemon Raspberry Cake with Tart and Sweet Harmony

• This lemon raspberry cake is a delightful dessert that checks all the right boxes for home bakers and dessert lovers.
• Perfect for novice bakers, the recipe offers simple step-by-step instructions that make creating a stunning cake feel like a breeze.
• Prep and bake time totals around 45-50 minutes, making it an ideal last-minute dessert for spontaneous gatherings or weekend family fun.
• Elegant enough for special occasions like birthdays or bridal showers, yet simple enough for casual weekend desserts that bring everyone together.

Lemon Raspberry Cake Recipe

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4.8 from 23 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Creamy lemon raspberry cake delights senses with tangy citrus and sweet berry notes. Rich layers combine zesty freshness and delicate fruitiness, promising pure dessert bliss for passionate bakers and eager taste buds.

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Ingredients

Scale 1x2x3x

Cake Flour and Leavening Agents:

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 tablespoon flour (to coat raspberries)

Main Cake Ingredients:

• 1 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 4 large eggs
• 0.75 cup buttermilk
• 0.25 cup fresh lemon juice
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 teaspoons vanilla extract
• 2.5 cups fresh or frozen raspberries

Frosting and Garnish:

• 1 cup unsalted butter, softened
• 3.5 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 23 tablespoons heavy cream or milk
• 0.25 cup granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon water
• Fresh raspberries
• Lemon slices or zest
• White chocolate shavings

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and preparing cake pans with protective parchment paper and grease to prevent sticking.
2. Combine flour, leavening agent, and seasoning in a comprehensive mixing vessel, ensuring thorough integration of dry components through gentle whisking.
3. Utilize an electric mixer to transform butter and granulated sweetener into a voluminous, aerated mixture, creating a smooth foundation for the cake’s texture.
4. Introduce eggs individually into the creamed mixture, allowing each to fully incorporate before adding aromatic lemon zest and fragrant vanilla essence.
5. Methodically integrate the powdery ingredients, alternating with liquid elements of buttermilk and citrus juice, mixing delicately to maintain the batter’s delicate structure.
6. Gently coat fresh raspberries with a light dusting of flour to prevent sinking, then carefully fold them into the batter, distributing the fruit evenly without disrupting the cake’s airiness.
7. Transfer the batter equally between prepared pans, creating uniform layers that will bake to golden perfection in 30-35 minutes, confirmed by a clean toothpick test.
8. Allow the cake layers to cool completely, creating a stable foundation for potential frosting or decoration, ensuring optimal texture and flavor development.

Notes

• Avoid overmixing the batter to prevent a tough, dense cake texture by gently folding ingredients until just combined.
• Dust raspberries with flour before adding to prevent them from sinking to the bottom during baking.
• For a gluten-free version, swap all-purpose flour with a reliable gluten-free flour blend and add xanthan gum for better structure.
• Enhance lemon flavor by brushing cooled cake layers with a simple lemon syrup made from equal parts lemon juice and sugar before frosting.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 55 mg