Here’s a detailed recipe for a Raspberry Lemon Cake—a moist, tangy, and fruity delight perfect for any occasion.
Raspberry Lemon Cake
Ingredients
For the Cake:
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2 ½ cups (315g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 cup (230g) unsalted butter, softened
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1 ¾ cups (350g) granulated sugar
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3 large eggs
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1 tbsp lemon zest (from about 2 lemons)
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1 tbsp fresh lemon juice
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1 tsp vanilla extract
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1 cup (240ml) buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
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1 ½ cups fresh raspberries (plus extra for garnish)
For the Lemon Glaze:
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1 cup (120g) powdered sugar, sifted
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2 tbsp fresh lemon juice
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1 tbsp milk (optional, for thinning)
For the Frosting (optional, if you want to layer/frost the cake):
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1 cup (230g) unsalted butter, softened
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3-4 cups (360-480g) powdered sugar, sifted
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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2-3 tbsp heavy cream or milk
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A pinch of salt
Instructions
1. Prep & Oven:
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Preheat oven to 350°F (175°C).
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Grease and flour two 8-inch round cake pans (or line with parchment paper).
2. Dry Ingredients:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Wet Ingredients:
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In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
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Add eggs one at a time, beating well after each addition.
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Mix in lemon zest, lemon juice, and vanilla extract.
4. Combine:
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Reduce mixer speed to low. Alternately add dry ingredients and buttermilk in 3 additions, starting and ending with the dry ingredients. Mix just until combined—don’t overmix!
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Gently fold in the fresh raspberries with a spatula to avoid breaking them.
5. Bake:
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Divide batter evenly between prepared pans and smooth the tops.
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Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze (if you want a simple finish):
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Whisk powdered sugar and lemon juice together until smooth. Add milk if needed to reach drizzle consistency.
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Drizzle glaze over the cooled cakes or drizzle on individual slices when serving.
Frosting (optional for a frosted cake):
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Beat butter on medium speed until creamy.
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Gradually add powdered sugar, 1 cup at a time, mixing on low until combined.
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Add lemon juice, vanilla extract, salt, and 2 tbsp cream. Beat on high for 3-4 minutes until light and fluffy.
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Add more powdered sugar or cream as needed for desired consistency.
Assembly (if frosted):
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If the cakes domed on top, level them with a knife.
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Place one layer on a serving plate or cake stand, spread frosting evenly on top.
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Add the second layer and frost the top and sides.
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Garnish with extra fresh raspberries and lemon zest.
Tips:
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Handle raspberries gently to avoid turning the batter pink and watery.
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Buttermilk helps keep the cake moist and tender.
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For an extra lemony punch, you can brush lemon syrup (equal parts lemon juice and sugar heated until sugar dissolves) onto the cake layers before frosting.