Description
This Raspberry Lemon Cake is a delightful American dessert combining moist lemon-infused layers studded with fresh raspberries, topped with a tangy lemon cream cheese frosting. Perfect for summer celebrations, this cake offers a perfect balance of sweet and tart flavors with a creamy, luscious finish.
Ingredients
Scale
Cake Ingredients
- 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 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh raspberries
- 2 tbsp all-purpose flour (for tossing raspberries)
Lemon Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are well combined for even leavening.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Incorporate eggs one at a time, beating well after each addition to maintain a smooth batter and to help with aeration.
- Flavor Batter: Stir in fresh lemon juice, lemon zest, and vanilla extract to infuse the cake with bright lemon flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. This method ensures a smooth, well-incorporated batter.
- Prepare Raspberries: Toss the fresh raspberries with 2 tablespoons of flour gently to coat them. This helps prevent the berries from sinking during baking.
- Fold Berries into Batter: Carefully fold the floured raspberries into the batter to distribute them evenly without breaking.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in fresh lemon juice, lemon zest, and vanilla extract. Beat until the frosting is light and fluffy.
- Assemble: Once cakes are fully cooled, frost one cake layer, place the second cake on top, and evenly frost the top and sides.
- Decorate: Optionally, decorate the cake with additional fresh raspberries and lemon zest for an attractive presentation.
Notes
- Coating raspberries with flour before folding them into the batter prevents them from sinking to the bottom during baking.
- This recipe can easily be adapted to make a sheet cake or cupcakes; baking times will vary accordingly, so monitor closely.
