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:
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Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper.
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Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt.
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Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
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Add Eggs & Flavoring:
- Beat in eggs one at a time, then mix in lemon zest and vanilla extract.
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Alternate Wet & Dry Ingredients:
- Gradually add the dry ingredients, alternating with buttermilk and lemon juice. Mix until just combined.
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Coat & Fold in Raspberries:
- Toss raspberries with 1 tablespoon of flour, then gently fold them into the batter.
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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):
-
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.
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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:
- Beat Butter:
- In a bowl, beat butter until smooth and creamy.
- 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:
- 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.
- Frost the Cake:
- Cover the cake with lemon buttercream frosting, smoothing it out evenly.
- 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.