Irresistible Raspberry Lemon Cake Recipe – Sweet & Tangy Delight

The aroma of freshly baked Raspberry Lemon Cake wafts through the air, teasing your senses with a sweet and tart symphony. The vibrant colors of plump raspberries nestled within a fluffy lemon-infused cake create an irresistible visual delight that invites you to take a bite.

Imagine the first forkful, where the zesty lemon dances playfully with the juiciness of ripe raspberries, creating a flavor explosion that tickles your taste buds. This cake isn’t just for birthdays or special occasions; it’s perfect for afternoon tea, summer picnics, or simply when you need a little sunshine on your plate. Let’s dive into this delightful recipe that promises to bring joy to any gathering.

Every time I serve this cake, my friends and family can’t help but ask for seconds—it’s always a hit at get-togethers!

Essential Ingredients

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

• All-Purpose Flour: A versatile choice for cakes, providing the perfect structure without being too heavy.

• Granulated Sugar: Sweetens the cake and balances the tartness of the raspberries and lemons.

• Baking Powder: Helps the cake rise beautifully; ensure it’s fresh for best results.

• Salt: Just a pinch enhances all the flavors wonderfully.

• Unsalted Butter: Use room temperature butter for easy creaming with sugar, creating that light texture.

• Eggs: Adds richness and moisture; room temperature eggs work best in baking.

• Lemon Zest and Juice: The star ingredients delivering that refreshing zing throughout every bite.

• Fresh Raspberries: Choose plump berries for maximum juiciness; frozen can work but may alter texture slightly.

• Powdered Sugar (for frosting): Sweetens and thickens the frosting while allowing it to spread smoothly.

• Heavy Cream (for frosting): Adds richness to the frosting; whip until soft peaks form for best texture.

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

Let’s Make it together

Preheat Your Oven: Set your oven to 350°F (175°C). Grease two round cake pans with butter or cooking spray to prevent sticking.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until combined. This helps evenly distribute the baking powder throughout.

Cream Butter and Sugar: In another large bowl, beat softened butter and granulated sugar together until light and fluffy—about 3-4 minutes should do it! You want it pale yellow.

Add Eggs and Lemon Juice/Zest : Beat in eggs one at a time, mixing well after each addition. Then stir in lemon juice and zest for that fresh citrus flavor.

Combine Wet and Dry Ingredients: Gradually add your dry mixture to the wet ingredients while alternating with milk. Mix until just combined—overmixing leads to dense cake!

Fold in Raspberries : Gently fold fresh raspberries into the batter using a spatula. This ensures they stay intact and don’t break apart completely.

Bake Until Golden Brown : Pour batter into prepared pans evenly. Bake for 25-30 minutes or until golden brown on top; check doneness using a toothpick—it should come out clean.

Cool Completely Before Frosting : Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks. Wait until they are completely cool before adding frosting.

Enjoy baking this delightful Raspberry Lemon Cake! It’s sure to become a favorite among friends and family alike.

Perfecting the Cooking Process

Start by creaming butter and sugar until fluffy, then gradually add eggs. Mix in lemon zest and juice before folding in flour and raspberries. This order ensures a light, airy cake that rises beautifully.

Add Your Touch

Feel free to swap out raspberries for blueberries or strawberries if you prefer. A pinch of almond extract can enhance the flavor. Top with whipped cream or a dusting of powdered sugar for extra flair.

Storing & Reheating

Store leftovers in an airtight container at room temperature for two days. For longer freshness, refrigerate for up to a week. If reheating, warm slices in the microwave for about 10 seconds.

Baking this cake always reminds me of my grandma’s kitchen filled with laughter and sweet scents. One time, she let me squeeze the lemons, and I ended up making quite the mess! But oh, how delicious that cake turned out!

FAQ

Can I use frozen raspberries for Raspberry Lemon Cake?

Yes, frozen raspberries work well but may slightly change texture.

How do I know when my cake is done baking?

Insert a toothpick; it should come out clean or with few crumbs attached.

What can I substitute for eggs in this recipe?

Try using unsweetened applesauce or flaxseed meal mixed with water as an egg substitute.

Print

Raspberry Lemon Cake

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• Author: Rachel Simmons
• Total Time: 50 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Raspberry Lemon Cake is a delightful dessert that combines the tangy zest of fresh lemons with the juicy sweetness of ripe raspberries. This fluffy cake is perfect for any occasion, whether it’s a summer picnic or an afternoon tea. The vibrant colors and irresistible taste make it a true crowd-pleaser. With simple ingredients and easy-to-follow instructions, you can create this stunning treat that will leave everyone asking for seconds.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 1 tbsp lemon zest
• ¼ cup lemon juice
• 1 cup fresh raspberries
• 1 cup powdered sugar (for frosting)
• ½ cup heavy cream (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy (about 3-4 minutes).
4. Beat in eggs one at a time, then mix in lemon juice and zest.
5. Gradually combine dry ingredients with wet ingredients, alternating with milk until just mixed.
6. Gently fold in fresh raspberries.
7. Pour batter into prepared pans and bake for 25-30 minutes or until golden brown; check with a toothpick.
8. Cool cakes before frosting with whipped cream mixed with powdered sugar.

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

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 24g
• Sodium: 210mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

Keywords: For variations, substitute raspberries with blueberries or strawberries. Add almond extract to enhance flavor. Store leftovers in an airtight container at room temperature for two days or refrigerate for up to a week.