Lemon Raspberry Cake Recipe

Why You’ll Love This Recipe

This cake is the perfect balance of tangy and sweet. The lemon adds a fresh, zesty flavor while the raspberries provide a burst of juicy sweetness. Whether you’re looking to treat yourself or impress guests, this cake is a great choice. It’s also light and fluffy, making it an easy-to-eat dessert that pairs beautifully with a cup of tea or coffee.

Ingredients

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1 tablespoon lemon juice

• 1 cup buttermilk

• 1 cup fresh raspberries (or frozen, if necessary)

• Powdered sugar (for dusting)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a separate large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

6. Gently fold in the raspberries, being careful not to break them apart.

7. Divide the batter evenly between the two prepared cake pans and smooth the tops.

8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

10. Once the cakes are cool, dust with powdered sugar or top with frosting (if desired) before serving.

Servings and Timing

• Servings: 8-10

• Prep time: 20 minutes

• Bake time: 25-30 minutes

• Total time: 50-60 minutes

Variations

• Frosting: Add a cream cheese frosting or lemon glaze for extra sweetness and a smooth texture.

• Flavors: You can substitute the raspberries for other berries, such as blueberries, strawberries, or blackberries.

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

• Reheating: To reheat, wrap individual slices in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can warm the entire cake in the oven at 350°F (175°C) for about 10-15 minutes.

FAQs

1. Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries. Just be sure to fold them gently into the batter to avoid breaking them up too much.

2. Can I make this cake ahead of time?

Absolutely! You can bake the cakes ahead of time and store them in an airtight container for up to 2-3 days before serving.

3. Can I substitute regular milk for buttermilk?

If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk. Let it sit for 5 minutes before using.

4. How do I prevent the raspberries from sinking to the bottom?

Coat the raspberries in a small amount of flour before folding them into the batter. This will help keep them suspended in the cake.

5. Can I use a different type of frosting?

Yes, feel free to use any frosting you like! A lemon buttercream or whipped cream would complement this cake perfectly.

6. Can I make this cake in advance and freeze it?

Yes, you can freeze the cake layers. Wrap each layer tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

7. Can I make this cake into cupcakes?

Yes, you can make this cake into cupcakes by filling cupcake liners with the batter and baking at 350°F (175°C) for about 15-20 minutes, or until a toothpick comes out clean.

8. Can I add more lemon zest to the cake for extra flavor?

Yes, you can add more lemon zest to the cake batter for a stronger lemon flavor. Just be mindful not to overdo it, as it can become too tart.

9. How do I make the cake less sweet?

If you prefer a less sweet cake, reduce the amount of sugar in the batter by ¼ cup and avoid using frosting or powdered sugar on top.

10. Can I make this cake dairy-free?

Yes, you can substitute the butter with a dairy-free margarine and use a dairy-free milk substitute (like almond or oat milk) in place of the buttermilk.

Conclusion

This Lemon Raspberry Cake is a delightful treat for any occasion. With its light and fluffy texture, tangy lemon, and sweet raspberries, it’s sure to become a favorite. Whether you’re celebrating a special event or just treating yourself, this cake is both easy to make and utterly delicious. Enjoy every bite!

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This Lemon Raspberry Cake is a delightful, refreshing treat that combines the tartness of fresh raspberries with the bright citrus flavor of lemon. Perfect for any occasion, it’s a beautiful dessert that’s sure to impress!

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 50-60 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon lemon juice

1 cup buttermilk

1 cup fresh raspberries (or frozen, if necessary)

Powdered sugar (for dusting)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Gently fold in the raspberries, being careful not to break them apart.
7. Divide the batter evenly between the two prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. Once the cakes are cool, dust with powdered sugar or top with frosting (if desired) before serving.

Notes

• For frosting, you can add a cream cheese frosting or lemon glaze for extra sweetness and smooth texture.
• If you'd like, substitute the raspberries with other berries, such as blueberries, strawberries, or blackberries.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• If you don't have buttermilk, make a substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk and letting it sit for 5 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg