Lemon Raspberry Cake

This Lemon Raspberry Cake is a delightful way to brighten up any day. Imagine layers of moist cake infused with the sunny flavor of lemons, complemented by juicy, tart raspberries. Every bite feels like a celebration, and it’s perfect for summer gatherings, birthdays, or just because! You’ll find this cake not only looks stunning but also tastes incredible. The sweet and tangy frosting brings it all together, making it feel luxurious yet approachable. Whether you’re an experienced baker or someone just finding their way around the kitchen, this recipe is sure to please everyone who tries it.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Lemon Raspberry Cake
• Ingredients for Lemon Raspberry Cake
• Create Your Lemon Raspberry Cake
• Preheat and Mix the Cake Ingredients
• Combine Dry Ingredients
• Prepare the Raspberries
• Fold in Raspberries and Prepare Baking Pans
• Bake the Cakes
• Make the Lemon Cream Cheese Frosting
• Assemble Your Cake
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• Pairing Ideas
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

So, grab your apron and let’s create this masterpiece together. Trust me; your kitchen will smell amazing, and your taste buds will thank you!

Why This Recipe Works

This Lemon Raspberry Cake combines the brightness of fresh lemon with the tart sweetness of ripe raspberries, creating a balance of flavors that is both refreshing and indulgent. The cake uses a unique technique of tossing raspberries in flour to ensure they remain suspended throughout the cake. This little trick creates delightful bursts of fruitiness in every bite. You’ll love how the flavors complement one another, making it easy to see why this recipe is a favorite!

Why You’ll Love This Lemon Raspberry Cake

This cake isn’t just visually stunning; it’s bursting with flavor and covered in a light, creamy frosting that perfectly complements its fluffy texture. Ideal for celebrations or as a sweet treat to brighten your day, this recipe embodies the essence of summer. It’s impressive enough for guests yet simple enough for a cozy family dinner. Every slice offers a little taste of sunshine, making it perfect for any occasion. You’ll definitely want to add this Lemon Raspberry Cake to your dessert rotation!

Ingredients for Lemon Raspberry Cake

• 1 cup Canola Oil (or vegetable or olive oil)
• 3 large Eggs
• 1 1/3 cups Buttermilk
• 1 tablespoon Fresh Lemon Juice
• 2 tablespoons Fresh Lemon Zest
• 2 cups Sugar
• 2 cups Flour (plus 2 tablespoons more for the raspberries)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 1/2 cups Fresh Raspberries (plus more for garnish)
• 1/2 cup Butter (softened)
• 1 (8-ounce) package Cream Cheese (softened)
• 4 1/2 cups Powdered Sugar
• 1 tablespoon Fresh Lemon Juice
• 1/2 teaspoon Lemon Zest
• Lemon Slices for garnishing

Create Your Lemon Raspberry Cake

Preheat and Mix the Cake Ingredients

Preheat your oven to 325°F. In a large mixing bowl, combine the canola oil, eggs, buttermilk, lemon juice, and lemon zest. Beat the mixture for about 2 minutes, until all the ingredients are well blended. The fragrance of fresh lemon will already start to fill your kitchen, which is a great sign!

Combine Dry Ingredients

In a separate bowl, mix together the sugar, flour, baking powder, baking soda, and salt. Gradually blend this dry mixture into the wet mixture, folding gently to combine. Make sure not to overmix; we want the cake to stay light and fluffy.

Prepare the Raspberries

In a small bowl, toss the fresh raspberries with 2 tablespoons of flour. This coating will help the raspberries stay evenly distributed in the cake, ensuring you get the burst of flavor in each bite. It’s a simple step, but it makes a big difference!

Fold in Raspberries and Prepare Baking Pans

Gently fold the floured raspberries into the cake batter. Now, prepare three 8-inch or two 9-inch cake pans by spraying them with nonstick cooking spray. Pour the batter evenly into the prepared pans. Once all the layers are ready, it’s almost time to bake!

Bake the Cakes

For three 8-inch pans, bake for 20-26 minutes, or until a toothpick inserted into the center comes out clean. For two 9-inch pans, bake for 30-36 minutes. Allow the cakes to cool completely in the pans on a wire rack. This cooling period is essential to avoid a melty mess when you frost!

Make the Lemon Cream Cheese Frosting

While the cakes are cooling, prepare the frosting. In a large bowl, cream together the softened butter and cream cheese for about 4-5 minutes until fluffy. Gradually add in the powdered sugar, lemon juice, and lemon zest, mixing until smooth. Chill the frosting until you’re ready to use it. This step is crucial for a refreshing burst of flavor!

Assemble Your Cake

Once the cake layers have cooled completely, carefully remove them from the pans. Place one layer on a serving plate and spread a generous amount of frosting on top. Stack the second layer on top and frost the top and sides of the cake. Garnish with fresh raspberries and lemon slices. Optionally, chill for 20-30 minutes to set the frosting. You want that frosting to be just right!

Serving Suggestions

Serve slices of Lemon Raspberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavor experience. Either way, you’ll have a dessert that shines!

Tips for Success

• Ensure your ingredients are at room temperature for the best mixing results. It really helps the batter come together smoothly.
• Be cautious not to overmix the batter; doing so could make the cake tough instead of light and fluffy.
• Use fresh, ripe raspberries for the best flavor and visual appeal. They make all the difference!

Variations

Try substituting blueberries for raspberries for a delightful twist. If you want an extra zesty flavor, consider adding a lemon glaze on top. Another option is to incorporate a layer of lemon curd between the cake layers for added richness. Each variation presents a new way to enjoy this delicious cake.

Storage Tips

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing individual slices, which can last for up to 3 months. This way, you can enjoy a slice of lemon goodness any time you desire!

Pairing Ideas

Pair this Lemon Raspberry Cake with a refreshing glass of iced tea or sparkling lemonade for a delightful afternoon treat. The combination elevates the entire experience!

FAQs

1. Can I use frozen raspberries instead of fresh?
Yes, but be sure to thaw and dry them before adding to the batter to avoid excess moisture.

2. How can I make my frosting even fluffier?
Make sure to cream the butter and cream cheese thoroughly before adding powdered sugar to incorporate air.

3. What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar (1 cup of milk with 1 tablespoon of vinegar). Let it sit for 5 minutes to sour.

4. Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free 1:1 baking flour in place of all-purpose flour.

5. How can I make a two-layer version of the cake?
Simply divide the batter between two 9-inch pans and bake according to the adjusted times.

This Lemon Raspberry Cake is perfect for any occasion, from birthday celebrations to a simple family gathering. Its unique blend of flavors and textures will surely impress your loved ones. Enjoy taking your baking skills to the next level with this delightful recipe!

More Easy Desserts Recipes:

• Lemon Raspberry Cake
• Lemon Olive Oil Honey Cake
• Lemon Bars
• Fresh Rhubarb Pie

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