When it comes to desserts that offer a burst of flavor, few can match the charm of a Lemon Raspberry Cake. This delightful confection embodies the perfect balance between tartness and sweetness, making it an ideal choice for celebrations or simply enjoying after a meal. The zesty notes of lemon combined with the bright and juicy raspberries create a symphony of flavors that dance on your palate.
Why We Love This Lemon Raspberry Cake Recipe
This Lemon Raspberry Cake holds a special place in the hearts of many bakers and dessert lovers alike. The reasons are abundant, and once you make this cake, you’ll likely agree with us. First and foremost, its flavor profile is simply heavenly. The light and fluffy texture of the cake complements the creamy lemon frosting, while fresh raspberries add a delightful burst to each slice.
Moreover, this cake is versatile. You can serve it for a wide range of occasions, from birthday parties to brunches or even a cozy dinner at home. Beyond its taste, it also makes for a stunning centerpiece on your dining table, adding a vibrant splash of color.
For those who find joy in baking, this recipe is approachable, allowing you to master the art of layer cakes without the stress. Each step is detailed, making the process enjoyable rather than overwhelming. Add in the vibrant colors and flavors, and you have a cake that brings smiles and cheers, making it even more special.
Ingredients for Lemon Raspberry Cake
Getting the ingredients together is an essential part of the baking process. For this Lemon Raspberry Cake, you’ll need the following items:
Cake:
- 1 cup unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon zest
- 1/2 teaspoon pure lemon extract (optional)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2 and 1/2 cups cake flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1/2 cup fresh squeezed lemon juice
- 2 and 1/2 cups fresh or frozen raspberries
- 2 tablespoons all-purpose flour (for coating raspberries)
Frosting:
- 1 block full-fat cream cheese
- 10 tablespoons unsalted butter, at room temperature
- 4 cups confectioners’ sugar
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon pure lemon extract (optional)
- 1/4 teaspoon salt
- 2 tablespoons sour cream
Garnish:
- 1/2 cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries for decoration
How to Make Lemon Raspberry Cake Directions
Creating a scrumptious Lemon Raspberry Cake involves several steps, but don’t worry—it’s all part of the fun. Here’s a step-by-step guide to bring your cake to life.
Preparation
- Start by preheating your oven to 350°F. Prepare two 9-inch round cake pans by lining them with parchment paper and spraying them with nonstick cooking spray. This ensures that your cake will come out without any hassle.
Mixing the Batter
In a large mixing bowl, cream together the unsalted butter with granulated sugar and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This step is crucial for achieving a wonderful texture in your cake. Adding the lemon zest and both extracts enhances the flavor, so don’t skip this part!
Next, add the eggs one at a time, mixing well after each addition. Ensure they’re incorporated fully before adding more. This will help create a light and airy batter.
In another bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until everything is just combined. You don’t want to over-mix at this stage.
Gently fold in the whole milk, sour cream, and fresh squeezed lemon juice. These ingredients contribute to the moistness of the cake.
Incorporating Raspberries
- Prepare the raspberries by tossing them in the all-purpose flour. This step helps keep the berries suspended in the batter rather than sinking to the bottom of your cake. Gently fold them into the batter, taking care not to break them apart.
Baking the Cake
Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack. This cooling time is vital for letting the cakes set and be easier to handle.
Preparing the Frosting
While your cakes are cooling, you can start making the frosting. In a large bowl, beat together the cream cheese and unsalted butter until fluffy. Gradually add the confectioners’ sugar, mixing until smooth.
Stir in the lemon zest, lemon juice, and optional lemon extract. Then, add the salt and the sour cream, beating until everything is light and fluffy. You’ll want this frosting to be luscious and easy to spread.
Assembling the Cake
Once the cakes are completely cool, it’s time to frost them. Start by placing the first layer on a serving platter and spread a generous amount of lemon cream cheese frosting on top. For an added delight, layer some raspberry preserves over the frosting.
Place the second cake layer on top of the first and frost the entire cake on the top and sides, smoothing it out as you go. Once frosted, chill the cake for about 20 minutes. This helps the frosting firm up.
Final Touches
- Before serving, decorate the top of the cake with fresh raspberries and thin lemon slices. This not only adds a beautiful presentation but also enhances the flavors.
How to Serve Lemon Raspberry Cake
This beautiful Lemon Raspberry Cake can be served at various occasions. Slice it into generous portions and present it on a lovely cake stand or platter. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent experience.
When you cut into the cake, the vibrant colors and inviting aroma will beckon your guests to indulge in this delightful creation. A cup of tea or a glass of lemonade pairs beautifully with this cake, emphasizing its citrusy notes.
For gatherings, consider serving the cake alongside fresh fruits or a light fruit salad. This adds a refreshing contrast that complements the flavors beautifully.
Expert Tips for Perfecting Your Lemon Raspberry Cake
Ingredient Temperature: Ensure your butter and eggs are at room temperature before you start. This helps them blend more thoroughly, creating a smoother batter.
Baking Time: Every oven is different, so keep an eye on your cakes as they bake. Test them a few minutes before the timer goes off to prevent overbaking.
Sifting Flour: Sifting your flour before measuring can make a difference in the texture of your cake. It aerates the flour, helping your cake to rise beautifully.
Flavor Enhancements: If you enjoy a stronger lemon flavor, feel free to add more lemon extract or zest. Adjust according to your personal preferences!
Raspberry Prep: If using frozen raspberries, there’s no need to thaw them before mixing in; just toss them in flour directly. The cold raspberries can help maintain the cake’s moisture during baking.
How to Store Lemon Raspberry Cake
Storing your Lemon Raspberry Cake properly will ensure it stays fresh and delicious. If you have leftover cake, you can store it in an airtight container in the refrigerator. It should remain good for up to one week.
For longer storage, consider freezing the cake. Wrap each slice securely in plastic wrap and then place it in an airtight container or freezer bag. When ready to enjoy, let the slices thaw in the refrigerator overnight and enjoy the next day.
Variation of Lemon Raspberry Cake
While the classic Lemon Raspberry Cake is a masterpiece on its own, there are several delightful variations to explore if you want to put your own spin on the recipe.
Lemon Blueberry Cake: Swap the raspberries for fresh blueberries for a different yet equally celebratory cake.
Lemon Layer Cake: For a more traditional approach, you could layer the lemon-flavored cake with simple lemon buttercream frosting, without the raspberries.
Gluten-Free Option: Use a gluten-free blend instead of regular cake flour; this allows gluten-sensitive individuals to enjoy the cake without concern.
Lemon Almond Cake: Add almond extract into the batter along with lemon to create a beautiful flavor profile that highlights both citrus and nutty tones.
FAQ about Lemon Raspberry Cake
How can I make my Lemon Raspberry Cake more moist?
To enhance moisture, you can add extra sour cream or buttermilk to the batter. These ingredients contribute to a tender crumb and rich texture.
Can I use other berries in my cake?
Absolutely! You can replace raspberries with strawberries, blackberries, or a mix of berries. Each berry brings its own unique flavor, making the cake adaptable to your preferences.
How do I prevent my raspberries from sinking in the cake?
Coating the raspberries in flour before incorporating them into the batter will help prevent them from sinking. This small step can dramatically improve the cake’s texture and presentation.
Is this cake suitable for a vegan diet?
While this recipe is not vegan due to the eggs and dairy, you can substitute these ingredients with vegan alternatives. Use flax eggs, dairy-free yogurt, and coconut oil to create a vegan-friendly version.
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time and store them properly. Once they’re completely cool, wrap them in plastic wrap and refrigerate or freeze until you’re ready to assemble and frost.
Lemon Raspberry Cake
Equipment
- Oven
- Mixing Bowls:
- Electric Mixer
- 8-inch Round Cake Pans
Ingredients
- 1 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar packed
- 1 Tbsp. lemon zest
- 1/2 tsp. pure lemon extract optional
- 1 tsp. vanilla extract
- 4 large eggs at room temperature
- 2 1/2 cups cake flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1/2 cup fresh squeezed lemon juice
- 2 1/2 cups fresh or frozen raspberries
- 2 Tbsp. all-purpose flour for coating raspberries
- 8 oz. full-fat cream cheese softened
- 10 Tbsp. unsalted butter at room temperature
- 4 cups confectioners’ sugar
- 2 tsp. fresh lemon zest
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. pure lemon extract optional
- 1/4 tsp. salt
- 2 Tbsp. sour cream
- 1/2 cup raspberry preserves for garnish
- 1 cup fresh raspberries for decoration
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by lining with parchment paper and greasing.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add lemon zest, lemon extract, vanilla extract, and eggs one at a time, mixing well after each addition.
- In another bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, sour cream, and lemon juice until just combined.
- Coat the raspberries in flour to prevent them from sinking, then gently fold them into the batter.
- Divide the batter evenly between the prepared pans and bake for 28-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then gradually add confectioners’ sugar, lemon zest, lemon juice, and optional lemon extract until fluffy.
- Once the cakes are cooled, frost the top of one layer with frosting, add raspberry preserves, then place the second layer on top and frost the entire cake.
- Decorate with fresh raspberries and lemon slices before serving.
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