Raspberry Lemon Cake Recipe

A delightful and refreshing cake that combines the tangy flavor of lemon with the sweet and slightly tart taste of raspberries. Perfect for a summer dessert or any special occasion.

Ingredients

  • For the Cake:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest (from 1 lemon)
  • 1 1/2 cups fresh raspberries (or frozen, if out of season)
  • For the Lemon Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  2. Prepare the Cake Batter:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the lemon zest and raspberries.
  1. Bake the Cake:
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  1. Make the Lemon Cream Cheese Frosting:
  • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Mix in the lemon juice and zest until the frosting is smooth and well combined.
  1. Assemble the Cake:
  • Once the cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting over the top.
  • Place the second cake layer on top, and frost the top and sides of the cake with the remaining frosting.
  • Garnish with additional fresh raspberries and lemon zest if desired.
  1. Serve and Enjoy:
  • Slice and serve the cake. Enjoy this refreshing and tangy dessert!

Tips:

  • Ensure the butter, eggs, and cream cheese are at room temperature for the best results.
  • If using frozen raspberries, do not thaw them before adding to the batter to prevent the color from bleeding.
  • For a more intense lemon flavor, you can add a bit more lemon zest to both the batter and the frosting.

Enjoy your Raspberry Lemon Cake!

Leave a Comment