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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Warm the oven to 350F (175C). Coat two 9-inch cake pans with butter and line with parchment paper, ensuring smooth coverage.
- Ingredient Fusion: Whisk flour, baking powder, and salt together in a medium mixing bowl, creating a uniform dry mixture.
- Butter Transformation: Cream butter and sugar in a spacious bowl, blending until the mixture becomes airy and voluminous, approximately 3 minutes of vigorous mixing.
- Liquid Integration: Incorporate eggs individually, then gently fold in lemon zest and vanilla extract, stirring until the mixture achieves a consistent texture.
- 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.
- Raspberry Infusion: Lightly dust raspberries with flour, then delicately fold into the batter, distributing fruit evenly without crushing.
- 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