Name: Lemon Raspberry Cake
Prep time: 45 min
Cook time: 23 min
Total time: 68 min
Ingredients: 2 cups sugar; zest of two lemons lemons; 1½ cups butter (softened); 3 large eggs eggs (at room temperature); 2 egg whites egg whites (at room temperature); 1 teaspoon vanilla; 2 tablespoons fresh lemon juice; 3⅔ cups cake flour; 1 teaspoon salt; 2 teaspoons baking powder; ¾ teaspoon baking soda; 1½ cups buttermilk; 12 ounces fresh raspberries; 5½ cups powdered sugar; 1-2 tablespoons cream (or half and half); 1 cup raspberry jam; fresh raspberries (for decorating)

Jump to Recipe Print Recipe

There’s something truly special about a Lemon Raspberry Cake that takes me back to sunny afternoons spent in the kitchen, experimenting with flavors and textures. It was on one of those bright days that I decided to blend the zesty brightness of lemon with the sweet tartness of raspberries, creating a cake that not only tastes divine but also brings a burst of color to any table. I recall watching the vibrant berries dance against the yellow batter, and as the cake baked, my kitchen filled with the delightful aroma of citrus and sweetness. This creation has become a go-to for celebrations and casual gatherings alike, making it hard to resist a slice. Whether it’s a birthday party, a spring picnic, or simply a treat to enjoy with friends over coffee, this cake never fails to impress. The best part? It’s just as delicious the next day, if it lasts that long!

Recipe Snapshot

Total Time:
1 hr 8 mins

Prep Time:
45 mins

Cook Time:
23 mins

Difficulty:
Medium

Calories:
400 kcal

Protein:
5 g

Diet:
Gluten-Free, Low FODMAP

Fat:
20 g

Tools Used:
Frying Pan, Whisk, Blender, Food Processor, Oven, Mixing Bowl, Baking Sheet

The Best Thing About This Lemon Raspberry Cake

It’s a Showstopper

When it comes to cakes, the Lemon Raspberry Cake stands out not just for its vibrant colors but also for its amazing flavor combination. The interplay between the tartness of the fresh raspberries and the zesty lemon creates a delightful taste that surprises and delights every time. This cake is a feast for the eyes and the taste buds, making it perfect for any occasion.

Perfect for Spring Gatherings

This cake embodies the essence of spring, making it a perfect choice for seasonal celebrations. Imagine serving it at a garden party or Easter brunch, where the bright colors and fresh flavors reflect the rejuvenation of the season. It’s not just a dessert; it’s a centerpiece.

Versatile and Customizable

The Lemon Raspberry Cake is versatile. You can tweak the recipe to include different berries or even add a layer of lemon curd for an extra punch of flavor. The frosting can be adjusted too; whether you prefer a light buttercream or a cream cheese frosting, this cake is adaptable to your taste!

Made with Love

One of the best aspects of this cake is how it brings people together. The process of baking it is an experience to share, whether it’s with family or friends. As you whisk together the ingredients, the excitement builds, and when it comes out of the oven, the anticipation is palpable. Serving a slice is an act of love.

A Treat That Stays Fresh

If you’re worried about leftovers, fear not! The Lemon Raspberry Cake stays moist and delicious for days. Just make sure to store it properly, and you’ll have a sweet treat to enjoy long after your gathering has ended. Trust me, it’s hard to resist a second slice!

Ingredients Required for Lemon Raspberry Cake

To create the perfect Lemon Raspberry Cake, you need a blend of simple yet flavorful ingredients that work harmoniously together. The key players here are the lemons, which provide a refreshing zest, and the fresh raspberries, which add a delightful burst of sweetness. Together, they create a cake that is both light and satisfying, making it a perfect choice for any occasion.

2 cups sugar: This sweetener helps to create a tender crumb and balances the tartness of the lemons and raspberries.
Zest of two lemons: Adds a bright, citrusy flavor that enhances the overall taste of the cake.
1½ cups butter, softened: Essential for moisture and richness in the cake.
3 large eggs + 2 egg whites, at room temperature: Provide structure and stability to the cake.
1 teaspoon vanilla: Adds depth to the flavor profile.
2 tablespoons fresh lemon juice: Enhances the lemon flavor and adds acidity.
3⅔ cups cake flour: The base of our cake, contributing to its softness.
1 teaspoon salt: Balances the sweetness.
2 teaspoons baking powder: Helps the cake rise beautifully.
¾ teaspoon baking soda: Works with the acidic ingredients to create lift.
1½ cups buttermilk: Adds moisture and a slight tang.
12 ounces fresh raspberries: The star of the show, providing flavor and color.
5½ cups powdered sugar: For a sweet and creamy frosting.
1-2 tablespoons cream or half and half: To achieve the desired frosting consistency.
1 cup raspberry jam: Adds sweetness and another layer of raspberry flavor.
Fresh raspberries, for decorating: A beautiful finishing touch!

The Method for Lemon Raspberry Cake

Now that we have our ingredients ready, it’s time to dive into the process of making this delicious Lemon Raspberry Cake. Baking a cake is a wonderful journey, and each step is filled with love and anticipation. Follow along as we create a masterpiece that’s perfect for any occasion.

Preheat the oven to 350°F. While it heats, prepare your cake pans. Line three 8-inch cake pans with parchment paper and spray them with cooking spray to ensure an easy release.
In a large mixing bowl or the bowl of a stand mixer, combine the lemon zest with the sugar. Use your fingers to rub the zest into the sugar until it becomes fragrant. This step infuses the sugar with lemon flavor.
Add the butter to the bowl and beat on medium speed until the mixture is light and fluffy. This usually takes about 3 to 5 minutes; patience will pay off!
Now it’s time to add the eggs. Crack in the large eggs and egg whites, along with the vanilla and lemon juice. Mix until everything is well combined and smooth.
In a separate bowl, whisk together the cake flour, salt, baking powder, and baking soda. This ensures that the leavening agents are evenly distributed throughout the flour.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Alternate adding the dry ingredients with the buttermilk, starting and ending with the dry ingredients. You want to mix just until combined; be careful not to overmix.
Divide the batter evenly among the prepared pans. Use a spatula to smooth the tops. Bake for 23 to 26 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly pressed.
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
To make the frosting, start by pureeing the fresh raspberries in a blender or food processor. After pureeing, strain the mixture through a sieve to remove the seeds, creating a smooth raspberry puree.
In a mixing bowl, add the butter and beat until it’s light and fluffy. Gradually add the powdered sugar and the strained raspberry puree. Mix until well combined. If the frosting is too thick, add cream until you reach the desired consistency.
Now it’s time to assemble the cake! Level off each of the cooled cake layers with a serrated knife if needed. Place one layer on a serving platter or cake stand and spread a ¼ inch thick layer of frosting over the top. Pipe a ring of frosting around the edge to create a dam for the raspberry jam.
Spread ½ cup of raspberry jam over the frosting. Place the next cake layer on top and repeat the process with more frosting and jam. Finally, add the last cake layer on top.
Cover the entire cake with a thin coat of frosting to seal in the crumbs, known as a crumb coat. Refrigerate the cake for at least 30 minutes to set the frosting.
Once set, spread a thicker layer of frosting around the sides and top of the cake. Get creative with your decorating! You can use a piping bag to create swirls or simply spread it on with a spatula.
Finally, decorate your masterpiece with fresh raspberries for a stunning finish. Refrigerate any leftover cake; it’s still delicious the next day!

Things Worth Knowing

Room Temperature Ingredients: It’s essential to use room temperature butter, eggs, and buttermilk for a smoother batter and a better texture.
Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake.
Cake Storing: Keep leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
Decorating Tips: For an elegant touch, use a piping bag with different tips to create decorative frosting patterns.

Helpful Notes about Lemon Raspberry Cake

When making a Lemon Raspberry Cake, here are some handy notes to ensure your baking experience is smooth and rewarding:

Storage: To store leftovers, wrap the cake tightly in plastic wrap. It can last for up to 5 days in the refrigerator.
Freezing: You can freeze layers of the cake for up to 2 months. Just make sure they are well wrapped.
Pairing: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Fresh Ingredients: Always opt for fresh raspberries and lemons for the best flavor; they significantly elevate the cake.
Make-Ahead: You can prepare the cake layers a day in advance. Just frost before serving for optimal freshness.

Serve This Lemon Raspberry Cake With

Serving the Lemon Raspberry Cake is just as delightful as making it. Here are some ideas to complement this delicious dessert:

Fresh Fruit Salad: A refreshing fruit salad can balance the sweetness of the cake. Consider using seasonal fruits for a vibrant twist.
Tea or Coffee: Pair your cake with a cup of hot tea or coffee. The warmth complements the citrus flavor beautifully.
Whipped Cream: A dollop of freshly whipped cream adds a creamy texture that pairs wonderfully with the lightness of the cake.
Seasonal Celebrations: This cake is perfect for spring gatherings, birthdays, or Easter celebrations. Serve it as a centerpiece dessert.
Ice Cream: A scoop of vanilla or lemon sorbet served alongside the cake enhances the overall experience.
Picnic Treat: Slice it up for a picnic; it travels well and is sure to impress your friends!

FAQ

Yes, you can use frozen raspberries for the Lemon Raspberry Cake. Just make sure to thaw them and drain any excess moisture before incorporating them into the batter or frosting. Frozen raspberries can be a great alternative when fresh ones are out of season, and they will still provide that delicious tart flavor that complements the lemon so well. Keep in mind that using frozen raspberries may slightly alter the texture, but they will still yield a fantastic cake!

To store your Lemon Raspberry Cake, cover it tightly with plastic wrap or place it in an airtight container. You can keep it at room temperature for up to two days, or refrigerate it for longer freshness. If you have leftovers, it’s best to slice them and store them in the refrigerator. If you want to store it for a more extended period, consider wrapping the cake tightly in plastic wrap and aluminum foil and freezing it. It’ll last in the freezer for up to two months!

If you don’t have buttermilk on hand, you can easily make a substitute by mixing milk with an acid like lemon juice or vinegar. For every cup of buttermilk required, simply add one tablespoon of lemon juice or white vinegar to a measuring cup and fill it with milk until you reach the one-cup line. Let it sit for about five minutes to thicken slightly. This will give your cake the acidity it needs for the perfect rise and flavor!

Absolutely! To make the Lemon Raspberry Cake gluten-free, simply substitute the cake flour with a gluten-free all-purpose flour blend that contains xanthan gum. Check the packaging to ensure it’s a one-to-one substitute, as some blends vary in how you can use them. The rest of the ingredients remain the same, and you’ll still achieve a deliciously moist and flavorful cake!

Conclusion

The Lemon Raspberry Cake is a delightful treat that combines fresh flavors with a beautiful presentation, making it a fantastic option for any gathering. Its zesty lemon taste paired with the sweetness of raspberries is a winning combination that is sure to impress. I encourage you to try making this cake yourself; it’s not just a dessert but a delicious experience that you’ll want to repeat. So gather your ingredients, invite your friends, and enjoy every bite of this wonderful creation!