I absolutely adore this Raspberry Lemon Cake! It’s a delightful treat that combines the tartness of fresh raspberries with the zesty flavor of lemon, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a brunch, or simply want to brighten up a weekday dinner, this cake is sure to impress your loved ones. Plus, it’s surprisingly easy to whip up, so you can spend less time in the kitchen and more time enjoying life!
Why You’ll Love This Raspberry Lemon Cake
This Raspberry Lemon Cake is not just a dessert; it’s a celebration of flavors! The ease of preparation means you can bake it even on the busiest days. With its vibrant colors and refreshing taste, it’s a showstopper that will have everyone asking for seconds. Plus, the combination of sweet raspberries and tangy lemon creates a delightful balance that’s simply irresistible. Trust me, this cake will become a family favorite in no time!
Ingredients for Raspberry Lemon Cake
Gathering the right ingredients is the first step to creating this delightful Raspberry Lemon Cake. Here’s what you’ll need:
All-purpose flour: This is the backbone of your cake, providing structure and texture.
Granulated sugar: Sweetens the cake and helps create a lovely golden crust.
Baking powder: The leavening agent that gives your cake its fluffy rise.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Large eggs: They bind the ingredients together and contribute to the cake’s structure.
Vanilla extract: A splash of this adds warmth and depth to the flavor.
Whole milk: Keeps the cake moist and tender; you can use buttermilk for a tangy twist.
Lemon zest: The bright, fragrant outer peel of the lemon infuses the cake with zesty flavor.
Fresh lemon juice: Adds a refreshing tartness that complements the raspberries beautifully.
Fresh raspberries: The star of the show! Their tartness pairs perfectly with the sweet cake.
For the frosting: You’ll need more unsalted butter, powdered sugar for sweetness, lemon juice for tang, and vanilla extract for flavor.
Garnish: Fresh raspberries and lemon slices make for a beautiful presentation.
For those looking to make adjustments, consider substituting half of the butter with unsweetened applesauce for a lighter version. You can also add a layer of lemon curd between the cake layers for an extra burst of flavor!
Exact measurements for these ingredients can be found at the bottom of the article, ready for printing.
How to Make Raspberry Lemon Cake
Now that you have all your ingredients ready, let’s dive into the fun part—making this delightful Raspberry Lemon Cake! Follow these simple steps, and you’ll have a beautiful cake that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grease and flour two 9-inch round cake pans. This step is crucial to prevent sticking, so don’t skip it!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This is where the magic begins! Mixing these dry ingredients well helps to evenly distribute the baking powder, ensuring a fluffy cake.
Step 3: Combine Wet Ingredients
Now, it’s time to add the wet ingredients. To the dry mix, add the softened butter, eggs, vanilla extract, whole milk, lemon zest, and fresh lemon juice. Beat everything together on medium speed for about 2 minutes. You want a smooth, well-combined batter that’s bursting with flavor!
Step 4: Fold in Raspberries
Here comes the fun part—gently fold in the fresh raspberries. Use a spatula to carefully mix them into the batter without crushing them. This way, you’ll have beautiful bursts of raspberry in every slice!
Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Pop them in the oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, they’re ready to come out!
Step 6: Cool the Cakes
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This step is essential; if you frost them too soon, the frosting will melt!
Step 7: Prepare the Frosting
While the cakes are cooling, let’s whip up the frosting! In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, fresh lemon juice, and vanilla extract. Keep beating until the mixture is smooth and fluffy. This frosting is the perfect complement to your cake!
Step 8: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then carefully place the second layer on top. Frost the top and sides of the cake, making it look as beautiful as it tastes. Finally, garnish with fresh raspberries and lemon slices for that extra touch!
Tips for Success
Always use room temperature ingredients for a smoother batter.
Don’t overmix the batter; it can make the cake dense.
Use fresh raspberries for the best flavor and texture.
Let the cakes cool completely before frosting to avoid melting.
For a fun twist, try adding a splash of almond extract to the frosting!
Equipment Needed
Two 9-inch round cake pans (you can use square pans if that’s what you have).
Mixing bowls (a large one for the batter and a smaller one for the frosting).
Electric mixer (a whisk works too, but it’ll take longer).
Spatula for folding in raspberries and frosting.
Wire racks for cooling the cakes.
Variations of Raspberry Lemon Cake
Lemon Blueberry Cake: Swap out the raspberries for fresh blueberries for a different fruity twist.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake gluten-free without sacrificing flavor.
Vegan Version: Replace eggs with flaxseed meal and use plant-based butter and milk for a delicious vegan cake.
Layered Delight: Add a layer of lemon curd between the cake layers for an extra burst of tartness.
Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cake for a decadent touch.
Serving Suggestions for Raspberry Lemon Cake
Pair with a dollop of whipped cream for added richness.
Serve alongside a refreshing glass of iced tea or lemonade.
For a brunch, offer slices with fresh fruit salad.
Garnish with mint leaves for a pop of color.
Present on a beautiful cake stand for an elegant touch.
FAQs about Raspberry Lemon Cake
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well in this Raspberry Lemon Cake. Just make sure to thaw and drain them before folding them into the batter. This will help prevent excess moisture in your cake.
How can I store leftover Raspberry Lemon Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Just remember to let it come to room temperature before serving!
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it for the best texture and flavor.
What can I substitute for eggs in this recipe?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Both options work well in this Raspberry Lemon Cake!
Can I add more lemon flavor to the cake?
Definitely! If you love lemon, feel free to add more lemon zest or a bit of lemon extract to the batter. Just be cautious not to overpower the delicate balance of flavors!
Final Thoughts
Baking this Raspberry Lemon Cake is more than just a recipe; it’s an experience filled with joy and flavor. The vibrant colors and delightful aroma fill your kitchen, creating a warm atmosphere that invites everyone to gather around. Each slice is a burst of sweet and tangy goodness, making it perfect for celebrations or a simple family dessert. I love how this cake brings smiles to my loved ones’ faces, reminding me that the best moments are often shared over a delicious homemade treat. So, roll up your sleeves and enjoy the magic of baking this delightful cake!
A delightful Raspberry Lemon Cake that combines the tartness of fresh raspberries with the zesty flavor of lemon, perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
Zest of 1 lemon
¼ cup fresh lemon juice
1 cup fresh raspberries
For the frosting: 1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Fresh raspberries and lemon slices for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, eggs, vanilla extract, milk, lemon zest, and lemon juice to the dry ingredients. Beat on medium speed for about 2 minutes until well combined and smooth.
Gently fold in the fresh raspberries, being careful not to crush them.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and vanilla extract, beating until smooth and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
Garnish with fresh raspberries and lemon slices.
Notes
This recipe serves 10-12.
For a lighter version, substitute half of the butter in the cake with unsweetened applesauce.
For a fun twist, add a layer of lemon curd between the cake layers for extra tartness.
