If you’re looking for a dessert that combines the bright freshness of lemons with the sweet-tart flavor of raspberries, our Raspberry Lemon Cake recipe is just what you need. This cake is perfect for any occasion, from casual family dinners to elegant gatherings. Its vibrant flavors and beautiful presentation will surely impress your guests and leave them asking for seconds.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- ½ cup milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup fresh raspberries (or frozen, thawed and drained)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For Garnish:
- Additional fresh raspberries
- Lemon slices
- Mint leaves (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large bowl, using an electric mixer, beat the softened butter until creamy. Gradually add the granulated sugar and continue beating until light and fluffy.
4. Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix until just combined. Gently fold in the raspberries.
6. Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Lemon Glaze
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if necessary.
8. Glaze the Cake
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to cascade down the sides. Garnish with fresh raspberries, lemon slices, and mint leaves if desired.
Tips for the Perfect Raspberry Lemon Cake
- Raspberry Preparation: If using frozen raspberries, make sure they are fully thawed and drained to prevent excess moisture in the batter.
- Lemon Zest: For the best flavor, use fresh lemon zest. It provides a more intense and aromatic lemon flavor.
- Cake Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator.
Why You’ll Love This Recipe
This Raspberry Lemon Cake stands out with its vibrant, fresh flavors and moist texture. The tangy lemon and sweet raspberry pairing creates a delightful contrast that will tantalize your taste buds. Whether you’re serving it for a special occasion or simply enjoying it with a cup of tea, this cake is sure to become a favorite in your dessert repertoire.
Serving and Storage Tips for Raspberry Lemon Cake
Serving Tips:
- Presentation: To enhance the cake’s visual appeal, consider garnishing with fresh raspberries, lemon slices, and a few mint leaves. This not only adds a pop of color but also complements the flavors.
- Serving Temperature: This cake can be enjoyed at room temperature or slightly chilled. If you’ve refrigerated it, let it sit at room temperature for about 15-20 minutes before serving to allow the flavors to fully develop.
- Portioning: For an elegant touch, cut the cake into thin slices or wedges. This cake is rich and flavorful, so smaller portions can be more satisfying.
- Accompaniments: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A cup of tea or coffee pairs wonderfully with this dessert.
Storage Tips:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm or humid, it’s better to refrigerate the cake to maintain its freshness.
- Refrigeration: To keep the cake fresh for up to a week, refrigerate it in an airtight container. The lemon glaze may slightly harden when cold, so let the cake come to room temperature before serving if you prefer a softer glaze.
- Freezing: You can freeze this cake for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe airtight container. Thaw it in the refrigerator overnight before serving. For best results, add the lemon glaze after thawing.
- Glaze Storage: If you have leftover lemon glaze, store it separately in an airtight container in the refrigerator. Reapply the glaze to the cake just before serving.
By following these serving and storage tips, you can enjoy your Raspberry Lemon Cake at its best, whether you’re indulging in it fresh or after storing it.
1. Can I use frozen raspberries for this cake?
Yes, you can use frozen raspberries for this Raspberry Lemon Cake. Just be sure to thaw and drain them thoroughly to remove excess moisture, which could affect the cake’s texture. Gently fold the raspberries into the batter to avoid breaking them up too much.
2. How can I make the cake more lemony if I prefer a stronger lemon flavor?
To enhance the lemon flavor in the cake, you can increase the amount of lemon zest or lemon juice used in the batter. Adding an extra tablespoon of lemon juice or zest will give the cake a more pronounced lemony taste. For a more intense flavor, you might also consider adding a teaspoon of lemon extract.
3. Can I make this cake ahead of time?
Yes, you can make this Raspberry Lemon Cake ahead of time. It can be baked and stored at room temperature for up to 3 days or refrigerated for up to a week. If you plan to freeze it, wrap the cooled cake tightly and freeze for up to 3 months. Add the lemon glaze after thawing the cake to maintain its fresh appearance and flavor.
4. What can I substitute for sour cream in this recipe?
If you don’t have sour cream, you can substitute it with plain yogurt, buttermilk, or even a mixture of milk and lemon juice. To use milk and lemon juice, add 1 tablespoon of lemon juice to a measuring cup and fill it with milk up to ½ cup. Let it sit for a few minutes before using as a sour cream substitute in the recipe.