Zingy Lemon Raspberry Cake Recipe: Bright & Sweet Baking Joy

Baking a decadent raspberry lemon cake promises pure delight for dessert enthusiasts.

This zesty lemon raspberry cake combines tangy citrus notes with sweet berry bursts.

Sunlight-kissed lemons and ripe raspberries dance together in a delectable symphony of flavors.

Each slice reveals a perfect balance between bright, refreshing citrus and rich, complex fruitiness.

Soft, moist layers melt on your tongue with incredible smoothness.

The recipe transforms simple ingredients into an extraordinary dessert that will impress everyone at the table.

Prepare to savor every remarkable bite of this incredible cake creation.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 320 kcal

Servings: 8

Lemon Raspberry Cake Ingredient Rundown

• All-Purpose Flour: Provides sturdy structure and soft texture for the cake's foundation, choose unbleached for best flavor.
• Baking Powder: Ensures light and airy rise, check freshness by testing with water for optimal leavening.
• Salt: Enhances overall flavor and balances sweetness, use fine sea salt for smooth distribution.

• Butter: Creates rich, tender crumb, select high-quality unsalted butter for consistent flavor.
• Sugar: Adds sweetness and helps create golden crust, opt for fine granulated for smooth mixing.
• Eggs: Bind ingredients and provide moisture, use room temperature eggs for better incorporation.
• Buttermilk: Adds tangy flavor and helps tenderize cake, can substitute with milk and lemon juice.
• Lemon Juice: Brings bright, citrusy notes and helps activate baking powder.
• Vanilla Extract: Deepens overall flavor profile, choose pure extract over imitation.
• Lemon Zest: Infuses intense citrus aroma, use fresh lemons and avoid white pith.

• Fresh Raspberries: Adds bursts of tartness and color, select plump, firm berries without bruising.
• Extra Flour (For Coating Raspberries): Prevents fruit from sinking and distributes evenly throughout cake.

Baking Tools to Perfect Your Lemon Raspberry Cake

• Stand Mixer or Electric Mixer: Perfect for creaming butter and sugar, beating eggs, and mixing batter smoothly.
• Mixing Bowls: Large bowls for combining dry ingredients and wet ingredients with ease.
• Whisk: Essential for blending dry ingredients and ensuring no lumps.
• 9-inch Cake Pans (2): Standard size for creating beautiful layer cake.
• Parchment Paper: Crucial for easy cake removal and preventing sticking.
• Measuring Cups and Spoons: Accurate measurements guarantee cake success.
• Zester or Grater: Helps create fine lemon zest for bright flavor.
• Toothpick or Cake Tester: Checks cake doneness perfectly.

How to Make a Tangy and Sweet Lemon Raspberry Cake

• Warm Up the Oven

Crank the oven to a toasty 350 degrees and get your cake pans ready by giving them a quick butter massage and a parchment paper hug.

• Whip Together the Dry Base

Grab a mixing bowl and dance your whisk through flour, baking powder, and a pinch of salt until they’re perfectly mingled.

• Create Creamy Butter Magic

Grab your mixer and transform butter and sugar into a fluffy cloud of deliciousness, beating them until they’re light as air.

• Introduce Egg Friends

Welcome eggs one by one into your butter mixture, then sprinkle in zesty lemon bits and a splash of vanilla for extra flavor.

• Build Your Cake Symphony

Gently blend dry ingredients with buttermilk and lemon juice, creating a smooth batter that sings with potential.

• Raspberry Dance

Dust fresh raspberries with a light flour coating, then tenderly fold them into your cake mixture like you’re tucking them into a delicious blanket.

• Bake to Perfection

Pour your batter into prepared pans and send them into the oven. Bake for 30-35 minutes until a toothpick comes out clean, signaling cake greatness has been achieved.

Frosting Options That Pair With Lemon and Raspberry

• Intensify the lemon taste by adding an extra tablespoon of fresh lemon zest to the batter for a brighter, zingier profile.
• Wrap cooled cake layers in plastic wrap and freeze up to 2 weeks in advance, perfect for stress-free party planning.
• Swap regular flour with a high-quality gluten-free flour blend, ensuring the same tender crumb and delicious texture.
• Replace buttermilk with almond milk mixed with apple cider vinegar, and use dairy-free butter alternatives to accommodate lactose-sensitive guests.
• Feel free to substitute raspberries with blueberries or strawberries for a delightful seasonal variation that keeps the cake exciting and versatile.

Serve This Cake at Spring Brunch or Weddings

• Dessert Companion Bliss: Pair this zesty lemon raspberry cake with a scoop of vanilla bean ice cream for a creamy contrast that enhances the cake's bright flavors.
• Berry Beverage Boost: Serve alongside a chilled glass of raspberry iced tea or a crisp prosecco to complement the cake's tangy and sweet profile.
• Whipped Cream Dream: Top each slice with a dollop of fresh whipped cream and a sprinkle of lemon zest to add an extra layer of luxurious texture and citrusy brightness.
• Afternoon Tea Magic: Present the cake as a stunning centerpiece for an elegant afternoon tea, accompanied by delicate linen napkins and fine china for a sophisticated touch.

Keep Lemon Raspberry Cake Fresh in the Fridge

• Store cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or place in a sealed cake carrier to maintain moisture and prevent flavor absorption from other foods.
• Prepare cake layers in advance and wrap individually in plastic wrap. Store flat in the freezer for 2-3 weeks. Thaw at room temperature for 2-3 hours before assembling and frosting.
• Place wax paper between individual cake slices when storing to prevent sticking. This technique keeps each slice looking fresh and prevents them from clumping together.
• Allow refrigerated cake to sit at room temperature for 30-45 minutes before serving. This step helps restore the cake's soft texture and enhances the delicate lemon and raspberry flavors, making each bite more enjoyable.

Vibrant Lemon Raspberry Cake Recipe

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4.9 from 22 reviews

• Total Time: 55 minutes
• Yield: 9 1x

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Description

Delightful Lemon Raspberry Cake brings together zesty citrus notes and sweet berry essence in a perfectly balanced dessert. Rich layers of moist cake reveal a harmonious blend of tangy and sweet flavors you’ll savor with pure culinary joy.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 ½ cups all-purpose flour
• ¾ cup buttermilk
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 teaspoons vanilla extract
• 2 ½ teaspoons baking powder
• ¼ cup fresh lemon juice
• ½ teaspoon salt
• 2 ½ cups fresh raspberries (1 ½ cups for cake, 1 cup for topping)
• 1 tablespoon flour (to coat raspberries)
• ¼ cup granulated sugar (for raspberry sauce)
• 1 tablespoon lemon juice (for raspberry sauce)
• 1 teaspoon cornstarch
• 1 tablespoon water
• 3 ½ cups powdered sugar (for frosting)
• 1 cup unsalted butter, softened (for frosting)
• 2 tablespoons fresh lemon juice (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 teaspoon lemon zest (for frosting)
• 23 tablespoons (355 ml) heavy cream or milk
• Fresh raspberries (for decoration)
• Lemon slices or zest (for decoration)
• White chocolate shavings (for decoration)

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Instructions

1. Preparation: Warm the oven to 350F (175C). Coat two 9-inch cake pans with butter and line with parchment paper, ensuring smooth coverage.
2. Ingredient Fusion: Whisk flour, baking powder, and salt together in a medium mixing bowl, creating a uniform dry mixture.
3. Butter Transformation: Cream butter and sugar in a spacious bowl, blending until the mixture becomes airy and voluminous, approximately 3 minutes of vigorous mixing.
4. Liquid Integration: Incorporate eggs individually, then gently fold in lemon zest and vanilla extract, stirring until the mixture achieves a consistent texture.
5. Batter Assembly: Gradually introduce dry ingredients, alternating with buttermilk and lemon juice. Stir gently to maintain batter’s delicate structure, mixing only until ingredients are just combined.
6. Raspberry Infusion: Lightly dust raspberries with flour, then delicately fold into the batter, distributing fruit evenly without crushing.
7. Baking Finale: Pour batter equally into prepared pans. Bake for 30-35 minutes until a toothpick emerges clean when inserted into the cake’s center. Allow cakes to cool completely before further preparation.

Notes

• Toss raspberries in flour before folding to prevent them from sinking to the bottom of the cake during baking.
• Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
• Use a gentle folding motion when adding raspberries to maintain their shape and prevent crushing.
• Use the toothpick test carefully – insert it in the center and look for a few moist crumbs, not completely dry, to ensure a moist cake.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 12 g
• Sodium: 180 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg