Irresistible Raspberry Lemon Cake Recipe for Summer Bliss

Raspberry Lemon Cake is a vibrant celebration of summer flavors, merging the tartness of fresh raspberries with the zesty brightness of lemon. Each slice presents a delightful contrast between the moist cake and the tangy frosting, making it an irresistible treat for any occasion.

Imagine pulling this cake out of the oven and your senses are instantly captivated by the sweet and sour aroma wafting through your kitchen. It’s that kind of dessert that brings back memories of sunny picnics and laughter—every bite feels like a warm hug on a chilly day. Whether it’s a birthday bash or just a Tuesday, this Raspberry Lemon Cake is sure to bring smiles.

Baking this cake has led to countless compliments from friends and family who can’t resist its deliciousness.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cake Flour: This light flour helps create a tender crumb; don’t substitute with all-purpose flour if you want that fluffy texture.

• Fresh Raspberries: Use ripe berries for maximum sweetness; frozen ones work too but may alter the texture slightly.

• Lemon Zest: Grate from organic lemons to avoid pesticides; it adds an aromatic burst of citrus flavor.

• Sugar: Granulated sugar balances the tartness of raspberries; feel free to use less if you prefer a less sweet cake.

• Unsalted Butter: Room temperature butter is crucial for creaming; it helps in achieving a light and airy batter.

• Eggs: Large eggs at room temperature whip up better, ensuring an even texture throughout your cake.

• Baking Powder: Ensure it’s fresh to help your cake rise beautifully; expired powder can lead to dense results.

• Milk: Whole milk gives richness; you can substitute with buttermilk for added flavor depth.

• Powdered Sugar: Perfect for the frosting; sift it first to avoid lumps in your creamy topping.

• Lemon Juice: Freshly squeezed juice enhances both flavor and acidity; bottled lemon juice doesn’t do justice here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare to embark on this delightful baking adventure where every step will lead you closer to that gorgeous Raspberry Lemon Cake.

Preheat Your Oven and Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line them with parchment paper for easy removal.

Cream Butter and Sugar Together: In a large mixing bowl, beat together 1 cup of room-temperature unsalted butter and 2 cups of granulated sugar until light and fluffy. This should take about 3-5 minutes, creating a lovely pale mixture.

Add in the Eggs and Vanilla Extract : Add four large eggs one at a time, mixing well after each addition. Toss in 1 teaspoon of vanilla extract while you’re at it—this will enhance the overall flavor profile beautifully!

Incorporate Dry Ingredients Gradually: In another bowl, mix 3 cups of cake flour, 1 tablespoon baking powder, and salt. Gradually add dry ingredients into the wet mixture while alternating with 1 cup of milk until just combined—do not overmix!

Fold in Raspberries and Lemon Zest : Gently fold in 1 cup of fresh raspberries (or frozen) along with the zest from one lemon using a spatula. This ensures even distribution without smashing those juicy berries!

Bake Until Golden Brown : Divide the batter evenly between prepared pans. Bake in preheated oven for about 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Cool Cakes Before Frosting : Let cakes cool in pans for about 10 minutes before transferring them onto wire racks. Allow them to cool completely before frosting—patience is key here!

Enjoy these steps as you create your very own Raspberry Lemon Cake! Each phase builds excitement leading up to that moment when you get to indulge in pure bliss.

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then gradually add eggs and lemon zest. Fold in dry ingredients gently to maintain that heavenly texture.

Add Your Touch

Feel free to swap out raspberries for blueberries or use lemon extract for an extra zing. Top with whipped cream or a drizzle of lemon glaze for added flair.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. If you need to reheat, pop it in the microwave for about 10 seconds.

Sharing this cake recipe reminds me of the time I baked it for my friend’s birthday. Their delighted reaction was worth all the effort!

FAQ

Can I use frozen raspberries in Raspberry Lemon Cake?

Yes, frozen raspberries work well; just thaw and drain excess moisture first.

How can I make this cake gluten-free?

Substitute all-purpose flour with a gluten-free blend for delicious results.

What is the best way to frost the Raspberry Lemon Cake?

Use a chilled bowl and beaters to whip cream, ensuring it holds its shape beautifully when frosting.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Raspberry Lemon Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Raspberry Lemon Cake is a delightful fusion of tart raspberries and zesty lemon, capturing the essence of summer in every slice. This moist cake, topped with tangy frosting, offers a refreshing flavor that makes it perfect for any celebration or simply as an afternoon treat. Whether you’re hosting a birthday party or enjoying a cozy day at home, this cake is sure to impress.

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Ingredients

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• 3 cups cake flour
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup whole milk
• 1 cup fresh raspberries (or frozen)
• 1 tablespoon baking powder
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for frosting)
• Juice of 1 lemon

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes).
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, combine the cake flour, baking powder, and salt. Gradually mix this into the wet ingredients while alternating with the milk until just combined.
5. Gently fold in the raspberries and lemon zest.
6. Divide the batter evenly between prepared pans and bake for about 25-30 minutes or until golden brown and a toothpick comes out clean.
7. Cool in pans for 10 minutes before transferring to wire racks to cool completely before frosting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 32g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg