Lemon Raspberry Cake
Bright, zesty, and bursting with fruity elegance, this Lemon Raspberry Cake is the ultimate dessert for any special occasion. Featuring layers of moist, lemon-infused cake studded with fresh raspberries and a luscious lemon buttercream frosting, this recipe strikes the perfect balance between sweet and tangy flavors. The secret lies in the fresh lemon zest and juice, which deliver a vibrant citrus punch, while the juicy raspberries add pops of natural sweetness and color to every bite. Topped off with a stunning garnish of fresh raspberries, this cake is as beautiful as it is delicious. Whether you're celebrating a birthday, hosting a brunch, or simply treating yourself, this show-stopping dessert is sure to impress. Ready in just under an hour, this crowd-pleaser makes 12 servings and is guaranteed to steal the spotlight on any dessert table!
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Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 pieces Large eggs
- 2 tablespoons Fresh lemon zest
- 0.5 cups Fresh lemon juice
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1.5 cups Fresh raspberries
- 4 cups Powdered sugar
- 1 cups Unsalted butter (for frosting), softened
- 2 tablespoons Fresh lemon juice (for frosting)
- 2 tablespoons Heavy cream
- 0.5 cups Fresh raspberries (for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Step 5
Gradually add in the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
Step 6
Gently fold in the fresh raspberries, being careful not to crush them.
Step 7
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Step 10
While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
Step 11
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Add the lemon juice and heavy cream, then beat on high speed until the frosting is fluffy and smooth.
Step 12
Assemble the cake by placing one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top and spread frosting across the top and sides of the cake.
Step 13
Decorate the cake with additional fresh raspberries on top and around the base, if desired.
Step 14
Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting. Serve and enjoy!
Nutrition Facts
| Serving size | (2509.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8067.0 |
| Total Fat 382.4g | 0% |
| Saturated Fat 232.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1718.0mg | 0% |
| Sodium 2747.5mg | 0% |
| Total Carbohydrate 1129.7g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 856.3g | |
| Protein 70.5g | 0% |
| Vitamin D 420.4IU | 0% |
| Calcium 643.1mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 1778.3mg | 0% |
Source of Calories