Lemon Raspberry Cake: A Delicious & Easy Recipe

Lemon Raspberry Cake: just the name conjures images of sunshine, delicate flavors, and pure baking bliss, doesn’t it? Imagine sinking your teeth into a moist, tender crumb bursting with the bright tang of lemon and the sweet-tart pop of fresh raspberries. This isn’t just a cake; it’s an experience, a celebration of simple ingredients transformed into something truly extraordinary.

While the exact origins of combining lemon and raspberries in baked goods are a bit hazy, the pairing itself feels timeless. Both ingredients have been cherished for centuries – lemons, prized for their zesty flavor and medicinal properties, and raspberries, enjoyed since prehistoric times. Together, they create a symphony of flavors that dance on the palate.

What makes a Lemon Raspberry Cake so universally loved? It’s the perfect balance of sweet and tart, the delightful contrast of textures, and the sheer visual appeal of the vibrant raspberries scattered throughout the pale yellow cake. It’s elegant enough for a special occasion, yet simple enough to whip up for a weekend treat. Plus, the aroma that fills your kitchen as it bakes is simply divine! I find that this cake is incredibly easy to customize, making it a perfect recipe for both beginner and experienced bakers alike. So, let’s get baking and create a Lemon Raspberry Cake that will impress your friends and family!

Ingredients:

• For the Cake:
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) lemon juice, freshly squeezed
• Zest of 2 lemons
• 1 cup (120g) fresh raspberries
• For the Lemon Cream Cheese Frosting:
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (1 stick or 113g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 2 tablespoons lemon juice, freshly squeezed
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional Raspberry Sauce:
• 1 cup (120g) fresh raspberries
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon water

Preparing the Cake Batter:

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for extra insurance against sticking. I like to use baking spray with flour already in it – it makes life so much easier!
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures that the baking powder and soda are evenly distributed, which is crucial for a light and fluffy cake.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step! The creaming process incorporates air into the batter, which contributes to the cake’s texture.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Add Lemon and Raspberries: Stir in the lemon juice and lemon zest. Gently fold in the fresh raspberries. Be gentle so you don’t crush the raspberries and turn the batter pink.

Baking the Cake:

1. Pour into Pan: Pour the batter into the prepared cake pan and spread it evenly.
2. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes, as baking times can vary depending on your oven.
3. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Make sure the cake is completely cool before frosting.

Making the Lemon Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), beat together the softened cream cheese and butter until smooth and creamy. Make sure both are at room temperature to avoid lumps in your frosting.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar helps to prevent lumps in the frosting.
3. Add Lemon and Vanilla: Stir in the lemon juice, lemon zest, vanilla extract, and salt. Beat until light and fluffy. If the frosting is too thick, add a tiny bit more lemon juice. If it’s too thin, add a little more powdered sugar.

Assembling the Cake:

1. Level the Cake (Optional): If your cake has a domed top, use a serrated knife to level it. This will make it easier to frost.
2. Frost the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
3. Add Second Layer: Carefully place the second cake layer on top of the frosting.
4. Frost the Entire Cake: Frost the top and sides of the cake with the remaining frosting. You can create swirls or a smooth finish, depending on your preference.
5. Chill (Optional): For easier slicing, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This will help the frosting to set.

Making the Optional Raspberry Sauce:

1. Combine Ingredients: In a small saucepan, combine the raspberries, sugar, lemon juice, and water.
2. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Cook: Cook for 5-7 minutes, or until the raspberries have broken down and the sauce has thickened slightly.
4. Strain (Optional): For a smoother sauce, strain the mixture through a fine-mesh sieve to remove the seeds.
5. Cool: Let the sauce cool completely before serving.

Serving and Storage:

Serve the Lemon Raspberry Cake chilled or at room temperature. Drizzle with the raspberry sauce (if using) just before serving. Store leftover cake in an airtight container in the refrigerator for up to 3 days. The raspberry sauce can be stored in an airtight container in the refrigerator for up to 5 days.

Tips for Success:

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter, cream cheese, and eggs, is crucial for a smooth and well-emulsified batter and frosting.
• Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined.
• Sift Powdered Sugar: Sifting the powdered sugar prevents lumps in the frosting.
• Adjust Sweetness: Adjust the amount of sugar in the frosting to your liking. If you prefer a less sweet frosting, start with less powdered sugar and add more as needed.
• Fresh Raspberries: While you can use frozen raspberries in the cake, fresh raspberries are preferred for the best flavor and texture. If using frozen, do not thaw them before adding them to the batter.
• Lemon Zest: Use a microplane zester to get the finest lemon zest. Avoid the white pith, which can be bitter.
• Cake Pan Preparation: Properly greasing and flouring the cake pan is essential to prevent the cake from sticking.
• Cooling Time: Allow the cake to cool completely before frosting to prevent the frosting from melting.

Variations:

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the cake batter for a lemon poppy seed version.
• White Chocolate: Fold in 1/2 cup of melted white chocolate into the frosting for a richer flavor.
• Different Berries: Substitute the raspberries with blueberries, blackberries, or strawberries.
• Cupcakes: This recipe can also be used to make cupcakes. Bake for 18-20 minutes.

Conclusion:

This Lemon Raspberry Cake isn’t just a dessert; it’s a burst of sunshine on a plate, a symphony of flavors that will tantalize your taste buds and leave you craving more. The bright, zesty lemon perfectly complements the sweet-tart raspberries, creating a harmonious balance that’s both refreshing and utterly satisfying. Trust me, once you take that first bite, you’ll understand why I’m so passionate about this recipe. It’s a must-try for anyone who appreciates a truly exceptional homemade cake.

But the best part? It’s incredibly versatile! While it’s divine as is, served with a simple dusting of powdered sugar, there are so many ways to elevate this Lemon Raspberry Cake to new heights. For a truly decadent experience, try topping it with a luscious lemon cream cheese frosting. The tanginess of the cream cheese will further enhance the lemon flavor, creating a truly unforgettable treat. Alternatively, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream are always welcome additions.

If you’re feeling adventurous, consider incorporating other berries into the mix. Blueberries, blackberries, or even strawberries would be fantastic substitutes or additions to the raspberries. You could also experiment with different citrus fruits. A combination of lemon and orange zest would add a unique and complex flavor profile. For a more sophisticated touch, try adding a splash of limoncello to the batter.

And don’t forget about presentation! A beautifully decorated cake is always more appealing. Consider arranging fresh raspberries on top in an artful pattern, or creating a simple glaze with powdered sugar and lemon juice to drizzle over the cake. A few sprigs of fresh mint would also add a touch of elegance.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s perfect for any occasion, from a casual afternoon tea to a special celebration. Imagine serving this gorgeous cake at your next birthday party, bridal shower, or holiday gathering. It’s guaranteed to be a crowd-pleaser!

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Lemon Raspberry Cake you’ve ever tasted. I promise, it’s easier than you think! And once you’ve created your masterpiece, I’d absolutely love to hear about your experience. Share your photos and stories with me in the comments below. Let me know what variations you tried, what you loved most about the recipe, and any tips or tricks you discovered along the way. I’m always eager to learn from my readers and see how they’ve put their own unique spin on my recipes. Happy baking! I can’t wait to see your amazing creations! This cake is truly a labor of love, and I know you’ll feel the same way once you’ve experienced its delightful flavors and textures. Don’t hesitate, bake it today!