I've always wondered if combining lemon and raspberry in a cake could truly be as magical as it sounds, and after countless experiments, I'm convinced it's a match made in dessert heaven. The bright tang of lemon paired with the juicy sweetness of raspberries creates a flavor that's both invigorating and indulgent. Picture a moist cake with bursts of fruit, topped with a creamy frosting that ties it all together. Trust me, you'll want to see how it's done.
What You'll Love About This Recipe
This Lemon Raspberry Cake is the perfect blend of tangy and sweet, making it an invigorating dessert for any occasion. – The moist lemon cake pairs beautifully with the burst of fresh raspberries. – The creamy frosting adds a rich, velvety finish to every bite. – It's an easy-to-follow recipe that yields impressive, bakery-quality results. Additionally, incorporating fresh fruits into your desserts enhances nutritional balance and flavor.
Recipe
Indulge in the perfect balance of tangy and sweet with this Lemon Raspberry Cake. Its moist, citrus-infused layers are complemented by bursts of fresh raspberries and a luscious raspberry frosting, making it an irresistible treat for any occasion. Additionally, this cake pairs beautifully with a medium roast coffee to enhance its delightful flavors, creating a more enjoyable experience with sweet and salty interplay.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh raspberries
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ⅓ cup raspberry jam
- 2-3 tbsp heavy cream (as needed)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and juice.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Gently fold in the raspberries. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and raspberry jam. Mix until smooth, adding heavy cream as needed to reach the desired consistency.
- Assemble the cake by placing one layer on a plate, spreading a layer of frosting, and topping with the second layer. Frost the top and sides of the cake. Decorate with additional raspberries if desired.
Notes:
- Use room temperature ingredients for best results.
- If desired, toss the raspberries in a bit of flour before folding them into the batter to prevent sinking.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Time:
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Serving: 10-12 slices
Calories: Approximately 450 per slice
Cuisine: Dessert
Equipment
To make this delightful lemon raspberry cake, having the right equipment guarantees a smooth baking process. Proper tools help achieve the perfect texture and flavor every time.
- 9-inch round cake pans (2)
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Whisk
- Spatula
- Wire cooling rack
- Measuring cups and spoons
- Parchment paper
- Cake tester or toothpick
- Offset spatula for frosting
Additionally, using high-quality cream cheese can enhance the richness of your cake's frosting and contribute to a more flavorful dessert.
Nutrition
This Lemon Raspberry Cake offers a delightful balance of flavor and nutrition. It combines the tangy zest of lemons with the sweetness of raspberries for an invigorating treat.
- Calories: 280 per slice
- Protein: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Fat: 12g
- Vitamin C: 10% daily value
- Calcium: 6% daily value.
The cake's fluffy texture can be enhanced by incorporating creamy textures from whipped cream layers, similar to other Italian desserts, adding to its indulgent feel.
What to Serve With This Recipe
I love pairing this lemon raspberry cake with a fresh fruit platter, as it adds a burst of color and extra sweetness. A dollop of whipped cream or a scoop of vanilla ice cream makes every bite even more indulgent, and don't forget a glass of sparkling lemonade to brighten things up. If I'm feeling fancy, I'll drizzle some berry compote sauce over the top for an extra layer of flavor. Additionally, serving it alongside a creamy texture from a strawberry banana cheesecake salad creates a delightful contrast that elevates the dessert experience.
Fresh Fruit Platter
Alongside the tangy sweetness of a lemon raspberry cake, a fresh fruit platter can be a bright, energizing companion that's as easy to prepare as it is delicious. I love focusing on fruit selection based on seasonal availability—think juicy berries in summer or crisp apples in fall. Arranging vibrant slices feels creative, and the natural flavors contrast perfectly with the cake, making every bite feel light and revitalizing.
Whipped Cream Topping
Topping your lemon raspberry cake with homemade whipped cream is a game-changer, making every slice feel like a special treat. I love its light, airy whipped consistency—it's perfect for balancing the cake's tangy sweetness. If you're exploring cream alternatives, try coconut whipped cream; it's dairy-free and just as delicious. Whichever you choose, it's your cake—make it exactly how you crave it!
Vanilla Ice Cream
While whipped cream adds a creamy touch to your lemon raspberry cake, vanilla ice cream brings a cool, indulgent contrast that's hard to resist. I love how this frozen dessert balances the cake's tartness with its rich, smooth sweetness. You could explore other ice cream flavors, but classic vanilla works perfectly. It's simple, timeless, and lets the cake shine—a match that feels freeing and effortless.
Sparkling Lemonade
When I'm enjoying a slice of lemon raspberry cake, there's nothing quite like pairing it with a glass of sparkling lemonade. This invigorating summer drink complements the cake's bright flavors perfectly, adding a zesty citrus twist that makes every bite and sip feel like a celebration. It's light, bubbly, and just the right balance of sweet and tart—the ultimate treat for a carefree, sunny afternoon.
Berry Compote Sauce
Though lemon raspberry cake is already bursting with flavor, adding a berry compote sauce takes it to a whole new level. I love how the tangy berries pair perfectly with the cake's sweetness, creating an unbeatable flavor pairing. For the sauce consistency, I prefer it slightly thick but pourable—just enough to drizzle generously. It's a simple touch that lets the cake shine while adding a fresh, vibrant twist.
Frequently Asked Questions
Can I Use Frozen Raspberries Instead of Fresh?
About 90% of raspberries in the U.S. are frozen within hours of harvest. I'd use frozen raspberries—they're great for berry preparation. Freezing effects keep their flavor intact, just thaw and drain excess juice to avoid sogginess. Freedom to experiment works.
Is There a Substitute for Lemon Zest?
If I'm out of lemon zest, I'll use lemon alternatives like bottled lemon juice or a splash of lemon extract for citrus substitutes. Sometimes, I even swap in orange or lime zest for a fresh twist.
How Do I Prevent the Cake From Sticking to the Pan?
I always make sure my cake doesn't stick by prepping the pan right. I focus on thorough pan greasing with butter or oil, and I never skip adjusting baking temperatures—too hot can cause sticking, so I stay precise.
Can I Make This Cake Gluten-Free?
Absolutely, I can make this cake gluten-free. Gluten alternatives like almond or coconut flour are my go-to. With a few recipe modifications, it'll still feel as light as a cloud and taste just as divine.
How Long Does the Cake Stay Fresh?
I've found that the cake stays fresh for up to 3 days if stored properly. For cake storage, I keep it covered or in an airtight container. My freshness tips include refrigeration to extend its life.
