Lemon Raspberry Cake: A Zesty and Delicious Delight

Craving a dessert that’s both bright and comforting? Look no further than this Lemon Raspberry Cake! The tangy lemon beautifully complements the sweet-tart raspberries, creating a flavor explosion in every bite. This cake is surprisingly easy to make, perfect for a weekend baking project or a special occasion. Get ready to impress your friends and family with this delightful treat!

Why You’ll Love This Recipe

• Flavorful: The combination of lemon and raspberry is a classic for a reason. It’s a perfect balance of sweet and tart.
• Moist and Tender: This cake is incredibly moist, thanks to the inclusion of buttermilk and oil.
• Easy to Make: Despite its impressive flavor, this cake is surprisingly simple to bake.
• Beautiful Presentation: The vibrant colors of the raspberries against the golden cake make it a stunning dessert.
• Versatile: Enjoy it as a simple snacking cake, or dress it up with frosting for a more elegant dessert.

Ingredients You’ll Need

For the Cake:

• All-Purpose Flour: 3 cups (375g), plus more for dusting the pan
• Baking Powder: 3 teaspoons
• Baking Soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Unsalted Butter: 1 cup (2 sticks, 226g), softened
• Granulated Sugar: 2 cups (400g)
• Eggs: 3 large
• Lemon Zest: 2 tablespoons, from about 2 large lemons
• Lemon Extract: 1 teaspoon (optional, for extra lemon flavor)
• Vegetable Oil: 1/2 cup (120ml)
• Buttermilk: 1 cup (240ml)
• Fresh Raspberries: 1 1/2 cups (about 6 ounces), divided

For the Lemon Glaze (Optional):

• Powdered Sugar: 2 cups (240g)
• Lemon Juice: 3-4 tablespoons, or more to desired consistency

Equipment You’ll Need

• Two 9-inch Round Cake Pans: Or one 9×13 inch baking pan
• Parchment Paper: For lining the cake pans (optional, but recommended)
• Mixing Bowls: One large and one medium
• Electric Mixer: Stand mixer or hand mixer
• Rubber Spatula
• Measuring Cups and Spoons
• Wire Rack

Step-by-Step Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, you can grease the pans and line the bottoms with parchment paper rounds for easy removal. This ensures the cakes won’t stick.

Step 2: Whisk Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures even distribution of the leavening agents.

Step 3: Cream Butter and Sugar

In a separate large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Creaming incorporates air into the batter, resulting in a lighter cake.

Step 4: Add Eggs, Lemon Zest, and Lemon Extract

Beat in the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon extract (if using). The lemon zest adds a bright, aromatic flavor, while the lemon extract enhances the lemon intensity.

Step 5: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Add about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, then the remaining buttermilk, and finally the remaining dry ingredients.

Step 6: Fold in Raspberries

Gently fold in 1 cup of the fresh raspberries. Be careful not to crush the raspberries too much, as this can bleed color into the batter. Reserve the remaining 1/2 cup of raspberries for decorating the top of the cake (optional).

Step 7: Pour Batter into Pans

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 8: Bake the Cakes

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven. Check for doneness after 25 minutes and add more time as needed.

Step 9: Cool the Cakes

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans helps them to set properly before being removed.

Step 10: Prepare the Lemon Glaze (Optional)

While the cakes are cooling, prepare the lemon glaze, if desired. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, 1 tablespoon at a time, until you reach your desired consistency. The glaze should be pourable but not too thin.

Step 11: Glaze and Decorate the Cake

Once the cakes are completely cool, drizzle the lemon glaze over the top. If using, arrange the remaining 1/2 cup of fresh raspberries on top of the glaze for decoration. Let the glaze set for a few minutes before serving.

Tips for Success

• Use Room Temperature Ingredients: Room temperature butter, eggs, and buttermilk will emulsify better, resulting in a smoother batter and a more tender cake.
• Don’t Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Measure Flour Accurately: Use a kitchen scale for the most accurate measurement. If using measuring cups, spoon the flour into the cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour.
• Bake at the Correct Temperature: Make sure your oven is properly preheated before baking the cakes. An oven thermometer can help ensure accurate temperature.
• Cool Cakes Completely: Make sure the cakes are completely cool before frosting or glazing, as the frosting or glaze will melt if the cakes are still warm.
• Add Poppy Seeds: For a different twist, add 1-2 tablespoons of poppy seeds to the batter along with the dry ingredients.
• Use Frozen Raspberries: If fresh raspberries are not available, you can use frozen raspberries. Do not thaw them before adding them to the batter. Add them directly from the freezer.
• Make Cupcakes: This recipe can also be used to make cupcakes. Line a muffin tin with cupcake liners and fill each liner about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.

Variations

• Lemon Blueberry Cake: Substitute blueberries for the raspberries.
• Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds to the batter.
• Lemon Almond Cake: Add 1/2 teaspoon of almond extract to the batter and top with slivered almonds.
• Lemon Coconut Cake: Add 1/2 cup of shredded coconut to the batter.

Serving Suggestions

This Lemon Raspberry Cake is delicious on its own, but it’s also great with:

• A scoop of vanilla ice cream
• A dollop of whipped cream
• A sprinkle of powdered sugar
• A cup of tea or coffee

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing.

Lemon Raspberry Cake Recipe

This delightful Lemon Raspberry Cake is a perfect balance of tangy and sweet, making it an ideal dessert for any occasion. Follow these detailed instructions to create a moist, flavorful, and beautiful cake that everyone will love.

Ingredients:

• For the Cake:
• 3 cups (375g) all-purpose flour, plus more for dusting
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest, from about 2 large lemons
• 1 teaspoon lemon extract (optional)
• 1/2 cup (120ml) vegetable oil
• 1 cup (240ml) buttermilk
• 1 1/2 cups (about 6 ounces) fresh raspberries, divided
• For the Lemon Glaze (Optional):
• 2 cups (240g) powdered sugar
• 3-4 tablespoons lemon juice, or more to desired consistency

Instructions:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13 inch pan. Lining the bottoms with parchment paper is recommended.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Lemon: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon extract (if using).
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in Raspberries: Gently fold in 1 cup of fresh raspberries. Reserve the remaining 1/2 cup for decorating.
7. Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. Prepare Glaze (Optional): While the cakes are cooling, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice as needed for desired consistency.
10. Glaze and Decorate: Once the cakes are completely cool, drizzle the lemon glaze over the top. Arrange the remaining raspberries on top for decoration. Let the glaze set before serving.

Notes:

• Room Temperature: Ensure all ingredients are at room temperature for best results.
• Don’t Overmix: Avoid overmixing the batter to prevent a tough cake.
• Accurate Measuring: Use a kitchen scale to accurately measure the flour.

Enjoy your homemade Lemon Raspberry Cake! It’s a perfect dessert for any occasion, offering a delightful combination of flavors and textures.