Lemon Raspberry Cake is a bright and tasty dessert that’s great for any occasion. The fresh lemon flavor and juicy raspberries make every bite sweet, tangy, and refreshing.
Why We Love This Lemon Raspberry Cake Recipe
What makes this Lemon Raspberry Cake so special? For starters, its bright and zesty flavor profile makes it a standout. The combination of lemon and raspberry creates a wonderful contrast that excites your palate. Each bite is a burst of freshness, thanks to the juicy raspberries and the light lemon-tinged cake.
Additionally, the use of cream cheese frosting adds a rich yet slightly tangy finish that marries beautifully with the cake’s flavors. This recipe is not only delicious but also easy to make, allowing you to impress family and friends with minimal effort. The cake is versatile enough to be enjoyed at various occasions — from afternoon tea to a festive birthday celebration.
Getting started with this delightful cake is simple! All you need are a few ingredients, a bit of understanding of the basics, and you’re on your way to creating a spectacular dessert.
Ingredients for Lemon Raspberry Cake
To prepare this gorgeous Lemon Raspberry Cake, gather the following ingredients:
- 1 cup unsalted butter
- 1 and 1/2 cups granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon lemon zest
- 1/2 teaspoon pure lemon extract (optional)
- 1 teaspoon vanilla extract
- 4 large eggs
- 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 dusting the raspberries)
For the frosting:
- 1 block full-fat cream cheese
- 10 tablespoons unsalted butter
- 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
For garnishing:
- 1/2 cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
How to Make Lemon Raspberry Cake
Making Lemon Raspberry Cake is an enjoyable process that combines various techniques to create a masterpiece. Start by preheating your oven to 350°F (175°C). Greasing two 9-inch round cake pans and lining them with parchment paper will help ensure that the cake releases easily after baking.
In a large mixing bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until the mixture is fluffy and light in color. Then, add one tablespoon of lemon zest, the pure lemon extract (if desired), and vanilla extract to enhance the flavor. Mixing thoroughly ensures that all ingredients are well incorporated.
Next, take four large eggs and add them one at a time, mixing well after each addition. This step is crucial, as it helps the batter to aerate, making your cake light and airy.
In another bowl, whisk together the cake flour, baking powder, baking soda, and salt before gradually adding this dry mixture to the wet ingredients. Mix until just combined; over-mixing can lead to a dense cake.
Now comes the tangy goodness! Gradually fold in the whole milk, sour cream, and fresh squeezed lemon juice to the batter, enhancing the moisture and flavor of your cake.
Toss the fresh or frozen raspberries with the all-purpose flour to prevent them from sinking to the bottom during baking. Gently fold them into the batter, ensuring even distribution without breaking apart the berries.
Divide the batter evenly between the two prepared pans. Bake in your preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
While the cake layers cool, you can prepare the frosting. Beat the cream cheese and butter together in a separate bowl until fluffy. Gradually add the confectioners’ sugar, mixing until smooth. Incorporate the fresh lemon zest, lemon juice, and salt to create a balanced flavor. Finally, fold in the sour cream until the frosting is light and fluffy.
Once the cakes have completely cooled, you can assemble your masterpiece. Spread a generous layer of frosting between the cake layers and then cover the top and sides with more frosting.
For a finishing touch, decorate with dollops of raspberry preserves, fresh raspberries, and thinly sliced lemon. To help the frosting set, refrigerate the cake for about 20 minutes before serving.
How to Serve Lemon Raspberry Cake
When it comes to serving your delightful Lemon Raspberry Cake, presentation is key. This cake is visually stunning, so consider using a beautiful cake stand to showcase your work. To slice, use a sharp knife dipped in warm water to achieve clean cuts; this helps maintain the integrity of both the cake and the frosting.
Pair the cake with a dollop of whipped cream for added richness, or serve it alongside a scoop of vanilla ice cream. Its bright flavors make it a fantastic accompaniment to a refreshing cup of tea or coffee. Finally, consider serving it at different temperatures — slightly chilled from the refrigerator or at room temperature, allowing the flavors to shine through.
Expert Tips for Lemon Raspberry Cake
Creating a perfect Lemon Raspberry Cake comes with a few expert tips that can elevate your baking game.
- Quality Ingredients: Always opt for fresh ingredients, especially when it comes to your fruits. Fresh raspberries elevate the taste considerably.
- Measuring Accurately: Accuracy in measuring your flour and sugar is crucial. Use the spoon and level method for flour to avoid packing it in the measuring cup.
- Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature. This helps the ingredients blend more easily, providing a more even batter.
- Don’t Overmix: Fold your batter gently once you add the flour and the raspberries. Overmixing can create a dense cake.
- Cool Completely: Allow the cake layers to cool completely before frosting. This prevents the frosting from melting or sliding off.
- Customize Your Garnishes: Feel free to add a personal touch to the decorations. Edible flowers, additional berries, or even a light dusting of powdered sugar can enhance the visual appeal.
With these tips, your Lemon Raspberry Cake can turn out perfectly light, moist, and filled with delightful flavors.
How to Store Lemon Raspberry Cake
Storing your Lemon Raspberry Cake properly ensures it stays fresh for as long as possible. If you have leftover cake, you can store it in an airtight container in the refrigerator. This will keep the cake moist and the frosting intact.
If you want to store it for more than a few days, consider freezing the cake. Wrap the layers tightly in plastic wrap and then in aluminum foil to protect them from freezer burn. They should be fine in the freezer for up to three months. Thaw completely before serving, allowing it to return to room temperature.
Variations of Lemon Raspberry Cake
While the classic Lemon Raspberry Cake is delightful on its own, there are several variations to consider if you’re looking to mix things up:
- Lemon Blueberry Cake: Swap out the raspberries for blueberries. This combination also complements the lemon flavor beautifully.
- Gluten-Free Option: Substitute the cake flour with a 1:1 gluten-free baking flour for a gluten-free alternative without losing taste.
- Lemon Almond Cake: Add a teaspoon of almond extract to the batter for a distinct flavor twist. The almond pairs wonderfully with lemon.
- Layer Cake Delight: Make it a multi-layer cake by adding more layers and alternating flavors. Consider using lemon curd or raspberry filling between some layers for an extra burst.
These variations can help keep the baking experience fresh and exciting, allowing you to highlight different flavors while retaining the essence of the original recipe.
FAQ About Lemon Raspberry Cake
What is the best type of lemon to use for this cake?
You can use any variety of lemon, but Meyer lemons are highly recommended for their sweeter flavor. Their zest adds a lovely aroma and taste!
Can I use frozen raspberries instead of fresh?
Absolutely! If you’re using frozen raspberries, make sure to gently fold them into the batter without thawing. This will help maintain the cake’s texture.
How long should I bake the cake?
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly based on your oven, so keep an eye on it towards the end of cooking.
Can I make this cake ahead of time?
Yes! You can prepare the cake layers a day ahead, just keep them wrapped in plastic wrap in the refrigerator. Frost the cake on the day of serving for the best results.
What can I substitute for sour cream if I don’t have it?
You can replace sour cream with plain Greek yogurt or buttermilk. Both will provide a similar moisture level and tangy flavor.
Lemon Raspberry Cake
Ingredients
For the Cake
- 1 cup unsalted butter Room temperature
- 1.5 cups granulated sugar
- 0.25 cup light brown sugar
- 1 tablespoon lemon zest Freshly grated
- 0.5 teaspoon pure lemon extract Optional
- 1 teaspoon vanilla extract
- 4 large eggs Room temperature
- 2.5 cups cake flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup whole milk Room temperature
- 0.5 cup full-fat sour cream Room temperature
- 0.5 cup fresh squeezed lemon juice About 2-3 lemons
- 2.5 cups fresh or frozen raspberries
- 2 tablespoons all-purpose flour For dusting raspberries
For the Frosting
- 1 block full-fat cream cheese Room temperature
- 10 tablespoons unsalted butter Room temperature
- 4 cups confectioners’ sugar
- 2 teaspoons fresh lemon zest From the same lemons used for juice
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon pure lemon extract Optional
- 0.25 teaspoon salt
- 2 tablespoons sour cream Room temperature
For Garnishing
- 0.5 cup raspberry preserves
- 1 lemon thinly sliced
- 1 cup fresh raspberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a large mixing bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until fluffy and light in color.
- Add 1 tablespoon of lemon zest, pure lemon extract (if using), and vanilla extract, mixing thoroughly.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Fold in the whole milk, sour cream, and fresh lemon juice.
- Toss the raspberries with the all-purpose flour to prevent sinking and fold them into the batter.
Baking
- Divide the batter evenly between the prepared pans.
- Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
- In a bowl, beat the cream cheese and butter until fluffy.
- Gradually add the confectioners' sugar, mixing until smooth.
- Incorporate the fresh lemon zest, lemon juice, and salt, then fold in the sour cream.
Assembly
- Spread a layer of frosting between the cooled cake layers and cover the top and sides with more frosting.
- Decorate with dollops of raspberry preserves, fresh raspberries, and thinly sliced lemon.
- Refrigerate for about 20 minutes before serving to set the frosting.