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.
Ingredients
Scale
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
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and preparing cake pans with protective parchment paper and grease to prevent sticking.
- Combine flour, leavening agent, and seasoning in a comprehensive mixing vessel, ensuring thorough integration of dry components through gentle whisking.
- Utilize an electric mixer to transform butter and granulated sweetener into a voluminous, aerated mixture, creating a smooth foundation for the cake’s texture.
- Introduce eggs individually into the creamed mixture, allowing each to fully incorporate before adding aromatic lemon zest and fragrant vanilla essence.
- Methodically integrate the powdery ingredients, alternating with liquid elements of buttermilk and citrus juice, mixing delicately to maintain the batter’s delicate structure.
- 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.
- 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.
- 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