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Lemon Raspberry Cake

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Raspberry Cake is light, tangy, and bursting with fresh raspberry flavor. It features a moist lemon cake, a tart raspberry filling, and a creamy lemon buttercream frosting. Perfect for spring, summer, or any special occasion!

Ingredients

Scale

For the Lemon Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups fresh raspberries (or frozen, thawed and patted dry)
  • 1 tablespoon flour (to coat raspberries and prevent sinking)

For the Raspberry Filling (Optional):

  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Lemon Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2–3 tablespoons heavy cream or milk (adjust for consistency)

For Garnish (Optional):

  • Fresh raspberries
  • Lemon slices or zest
  • White chocolate shavings

Instructions

Make the Lemon Cake:

  1. Preheat & Prep:

    • Preheat oven to 350°F (175°C).
    • Grease and line two 9-inch cake pans with parchment paper.

  2. Mix Dry Ingredients:

    • In a bowl, whisk together flour, baking powder, and salt.

  3. Cream Butter & Sugar:

    • In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).

  4. Add Eggs & Flavoring:

    • Beat in eggs one at a time, then mix in lemon zest and vanilla extract.

  5. Alternate Wet & Dry Ingredients:

    • Gradually add the dry ingredients, alternating with buttermilk and lemon juice. Mix until just combined.

  6. Coat & Fold in Raspberries:

    • Toss raspberries with 1 tablespoon of flour, then gently fold them into the batter.

  7. Bake:

    • Divide batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cakes cool completely.

Make the Raspberry Filling (Optional):

  1. Cook the Raspberries:

    • In a saucepan, heat raspberries, sugar, and lemon juice over medium heat.
    • Stir and cook for 5 minutes until the berries break down.

  2. Thicken the Filling:

    • Stir in the cornstarch slurry and simmer for 2 minutes until slightly thickened.
    • Let cool completely before using.

Make the Lemon Buttercream Frosting:

  1. Beat Butter:
  • In a bowl, beat butter until smooth and creamy.
  1. Add Powdered Sugar & Lemon Juice:
  • Gradually add powdered sugar, lemon juice, vanilla, and zest.
  • Beat until fluffy, adding heavy cream as needed for consistency.

Assemble the Cake:

  1. Layer the Cake:
  • Place one cake layer on a serving plate.
  • Spread with raspberry filling (if using) or a thin layer of frosting.
  • Place the second cake layer on top.
  1. Frost the Cake:
  • Cover the cake with lemon buttercream frosting, smoothing it out evenly.
  1. Garnish & Serve:
  • Decorate with fresh raspberries, lemon slices, or white chocolate shavings.
  • Refrigerate for 30 minutes before slicing for the best texture.

Notes

  • For extra berry flavor, spread raspberry jam between the layers.
  • Want a lighter frosting? Use whipped cream instead of buttercream.
  • Storage: Refrigerate for up to 5 days, but let sit at room temperature for 15 minutes before serving.

Find it online: https://recipe.ukfinda.com/lemon-raspberry-cake.htm