Oh, let me tell you—I have the perfect treat to brighten your day! This Lemon Raspberry Cake is a delightful combination of sweet and tart that makes my taste buds sing with joy. I remember the very first time I baked this cake; it was for a friend’s birthday, and the moment it came out of the oven, the whole house smelled like a sunny lemon orchard in full bloom. Watching everyone devour it was such a sweet memory, and trust me, you’ll want to make your own delicious moments with this cake!
This cake is uniquely special because of the burst of fresh raspberries that lend a lovely tartness, perfectly balanced by the zesty lemon flavor. Whether it’s for a special celebration or just because you fancy something sweet after dinner, this recipe is sure to impress!
What’s in Lemon Raspberry Cake?
Let’s break down the magic of this cake, shall we? Here’s a sneak peek at the ingredients that create this heavenly dessert.
All-Purpose Flour: The base of our cake, providing that lovely structure we all crave in a good cake. I recommend using a good-quality brand for the best results.
Granulated Sugar: Sweetness is key! The sugar not only sweetens the cake but also helps create that tender crumb—so don’t skimp on it!
Unsalted Butter: Softened to perfection, this butter adds richness and moisture to the cake. I always opt for higher fat butter for the best flavor.
Buttermilk: This tangy liquid is a game changer. It reacts with the baking soda to create a fluffy texture. If you don’t have buttermilk on hand, you can make a quick substitute by mixing regular milk with lemon juice or vinegar.
Eggs: These beauties add richness and help bind everything together. Use large eggs for the best results.
Lemon Zest and Juice: This is where the magic happens! Freshly grated lemon zest gives a punchy aroma, while the juice adds acidity and brightness. Please, don’t take the shortcut with bottled lemon juice; fresh is key!
Baking Powder and Baking Soda: Essential leavening agents that work in harmony to make your cake rise beautifully.
Salt: Just a touch of salt enhances all the sweet flavors!
Fresh Raspberries: The star of the show! Juicy and vibrant, they add freshness and tartness. Feel free to use frozen if fresh is out of season.
Cream Cheese and Powdered Sugar: These ingredients bring creaminess to the frosting. If you want a less sweet frosting, feel free to cut back on the sugar a bit.
Is Lemon Raspberry Cake Good for You?
Now, I’m not saying this cake is a health food, but let’s talk about some of those goodies hidden in there!
Fresh Raspberries: These little jewels are packed with vitamins C and K, fiber, and antioxidants. They help balance the cake’s sweetness, and you definitely don’t want to skip on these!
Buttermilk: This fermented dairy product contains probiotics, which can be beneficial for gut health. So see? We might be able to convince ourselves this is a healthier dessert option!
Of course, keep in mind that it’s still a cake—so moderation is key if you’re watching your sugar intake. But isn’t life about indulging every once in a while?
Ingredients for Lemon Raspberry Cake (Serves 10-12)
– **For the Cake**:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup buttermilk
– 3 large eggs
– 1 tablespoon lemon zest (from about 2 lemons)
– 1 tablespoon lemon juice
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup fresh raspberries (plus extra for garnish)
– **For the Raspberry Filling**:
– 1 cup fresh raspberries
– ½ cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch
– **For the Frosting**:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tablespoons lemon juice
– 1 tablespoon lemon zest (from about 1 lemon)
– **Garnish**:
– Fresh raspberries
– Lemon slices
How to Make Lemon Raspberry Cake?
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—trust me, you want them to come out clean!
2. **Prepare the Cake Batter**: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
3. **Combine Dry Ingredients**: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. **Mix Together**: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined. Gently fold in fresh raspberries.
5. **Bake the Cakes**: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. **Prepare the Raspberry Filling**: In a saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently until the mixture is bubbling and thickened. Remove from heat and let cool.
7. **Make the Frosting**: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, followed by lemon juice and lemon zest. Mix until well combined and creamy.
8. **Assemble the Cake**: Once the cakes have cooled, place one layer on a serving plate. Spread a layer of raspberry filling on top, followed by a layer of frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
9. **Garnish**: Decorate with extra raspberries and lemon slices on top.
10. **Serve**: Slice and enjoy your Lemon Raspberry Cake with a cup of tea or coffee! It’s an experience you won’t want to miss!
Sweet Inspirations and Tips for Success!
Here’s the scoop on how to make your cake even more fabulous! If you’re feeling adventurous, you can replace some of the raspberries with strawberries or other berries when they’re in season. Aim for an even balance between sweet and tart with your frosting—the lemon zest really elevates it to another level!
And speaking of frosting, don’t rush the cooling process! A fully cooled cake will save you from that dreaded melted frosting mess.
I can’t wait for you to try this recipe! It always brings a smile to my face (and tummy). Share your cake adventures and let me know how yours turns out. Happy baking, my friend!
