Why Make This Recipe
Lemon Raspberry Cake is a delightful dessert that balances the tartness of lemons and the sweetness of raspberries. This cake is not only delicious but also brings a light and refreshing taste to any occasion. Whether it’s a birthday, a picnic, or a simple family gathering, this cake will impress everyone. Plus, it’s easy to make, using simple ingredients that you may already have at home!
How to Make Lemon Raspberry Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Lemon frosting (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, combine the flour, baking powder, and lemon zest. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with lemon frosting if desired and dust with powdered sugar before serving.
How to Serve Lemon Raspberry Cake
Serve Lemon Raspberry Cake with a light dusting of powdered sugar on top or a drizzle of lemon frosting for an extra touch of sweetness. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh raspberries on the side can add a pop of color and flavor!
How to Store Lemon Raspberry Cake
If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Make sure to cover it well so it doesn’t dry out. If you want to freeze the cake, wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months.
Tips to Make Lemon Raspberry Cake
- Make sure your butter is at room temperature for easier mixing.
- Be gentle when folding in the raspberries to avoid crushing them.
- You can zest the lemon before juicing it for the frosting, making the process smoother.
- For added flavor, consider adding a little lemon juice to the batter.
Variation
You can switch up the berries used in this recipe. Try blueberries, strawberries, or even a mix of berries for a different twist!
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the batter.
2. Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend.
3. How can I make the lemon frosting?
To make lemon frosting, you can combine 1 cup of softened butter with about 4 cups of powdered sugar, adding lemon juice and lemon zest to taste until you reach your desired flavor and consistency.
Lemon Raspberry Cake
This delightful Lemon Raspberry Cake combines tart lemons with sweet raspberries for a refreshing dessert perfect for any occasion.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Lemon frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, combine the flour, baking powder, and lemon zest. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with lemon frosting if desired and dust with powdered sugar before serving.
Notes
Make sure your butter is at room temperature for easier mixing. Be gentle when folding in the raspberries to avoid crushing them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg