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Introducing the last word summer season dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It’s spectacular, scrumptious, and everybody will need a slice.
If lemon raspberry cake is up your alley, likelihood is you’ll love these different desserts: lemon cheesecake, raspberry pie, and lemon blueberry cake!
![Introducing the ultimate summer dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It's impressive, delicious, and everyone will want a slice. A slice of cake being served.](https://therecipecritic.com/wp-content/uploads/2023/06/lemon-raspberry-cake-1-750x1000.jpg)
Lemon Raspberry Cake Recipe
Think about this: layers of fluffy lemon-infused cake stuffed with juicy raspberries, all lined in a velvety lemon frosting. That’s the magic of lemon raspberry cake, the last word summer season deal with that’ll have you ever coming again for slice after slice! The tangy lemon and sweet-tart raspberries create a taste combo that’s SO irresistible.
And guess what? Making this cake is rather a lot simpler than you’d assume! Even in the event you’re new to baking, you’ll nail it. The lemon zest provides a zingy twist, and the buttermilk retains it moist and tender. Whipping these egg whites makes it gentle as air, and don’t even get me began on these juicy summer season raspberries! Belief me, this cake isn’t simply yummy; it’s a complete expertise! You’re going to adore it as a lot as I do.
Lemon Raspberry Cake Substances
Let’s discuss in regards to the components that makes this lemon raspberry cake so wonderful! Need to add your individual twist? Attempt utilizing completely different berries like blueberries or blackberries. It’s also possible to swap the lemon zest with orange or lime zest for a citrusy shock! It doesn’t matter what you select, one factor’s for certain – this cake is a assured hit at any gathering!
- Granulated Sugar: That is what makes the cake style oh-so-delicious! It provides the correct amount of sweetness.
- Lemon Zest: Prepare for a burst of lemony goodness! Lemon zest is sort of a taste booster, making the cake further tangy and refreshing.
- Cake Flour: This particular flour provides the cake a young and smooth texture that’s merely heavenly.
- Baking Powder and Baking Soda: Work collectively to make the cake rise correctly.
- Salt: Don’t neglect a pinch of salt! It balances the sweetness and brings out all of the wonderful flavors.
- Buttermilk: The key ingredient for a moist and tender cake! It retains every thing good and smooth.
- Contemporary Lemon Juice: Extra lemony goodness, as a result of why not? It provides much more citrusy taste and goes completely with the raspberries.
- Vanilla: This ingredient brings heat and further taste to the cake, making it much more tasty.
- Vegetable Oil: So every thing stays good and moist!
- Egg Whites: Whipped to perfection, they make the cake smooth and ethereal.
- Contemporary or Frozen Raspberries: The juicy gems within the lemon raspberry cake! Use both contemporary or frozen raspberries for bursts of sweet-tart goodness in each chunk.
For the Filling:
- Raspberry Jam: Provides a burst of berry goodness between the cake layers.
- Lemon Zest: Enhances the jam and likewise provides a bit of citrus taste to the filling.
Lemon Buttercream:
- Unsalted Butter (Room Temperature): The creamy base for the buttercream, giving it a easy texture.
- Powdered Sugar: Sweetens the frosting and helps it maintain its form.
- Lemon Zest: For extra scrumptious lemon taste!
- Vanilla Extract: Makes every thing style higher.
- Heavy Whipping Cream: Lightens the buttercream, making it fluffy and simple to unfold on the lemon raspberry cake.
Make Lemon Raspberry Cake
Lemon raspberry cake is fairly easy to make, nevertheless it does take a bit of endurance and a spotlight to element. Belief me, it’s so price it! For those who like fruity muffins, this can be among the finest that you’ve!
- Preheat Oven, Prep Pans: Preheat the oven to 350 levels Fahrenheit. Grease 2 8-inch spherical cake pans after which put aside.
- Sugar Combination: In a small bowl mix the sugar with the lemon zest till aromatic.
- Dry Substances: In a big bowl whisk collectively the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
- Add Moist Substances: To the identical bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer simply till absolutely mixed.
- Whip Egg Whites: In one other bowl whip the egg whites till medium stiff peaks kind. Fold ⅓ of the egg whites into the cake batter to loosen it up, adopted by the remaining egg whites. Fold till only some streaks of egg whites stay.
- Coat Raspberries: Toss the raspberries with the remaining ¼ cup of flour. Fold into the cake batter till simply mixed.
- Bake: Separate the cake batter evenly into the 2 cake pans and bake for about 30-35 minutes, till a toothpick comes out clear and the middle of the cake springs again when evenly pressed. Let cool utterly earlier than frosting.
Frosting
- Butter Combination: Place the smooth butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, till it’s a pale-yellow coloration.
- Add Powdered Sugar: Add the powdered sugar and blend on low till it has been included. Add the lemon zest, vanilla, and three tablespoons of cream. Beat on medium-high for about 3 minutes, till gentle and fluffy. Scrape down the perimeters and backside of the bowl with a rubber spatula as wanted.
- Modify Consistency if Wanted: For a softer frosting, add extra cream 1 tablespoon at a time till the frosting is the specified thickness. For this cake, I like to recommend retaining the frosting stiff sufficient to kind medium-stiff peaks to frost the cake.
Meeting
- First Cake Layer: Place one cake spherical topside down on the plate or cake stand.
- Add Filling: Use a piping bag with a big spherical or star tip to pipe a dam across the fringe of the cake to stop the filling from popping out of the perimeters. Fill the middle of the effectively with the raspberry jam filling.
- Repeat and Frost: Place the second cake spherical on high of the primary, high down. Use the piping bag to pipe frosting throughout the surface and high of the cake. Use an offset spatula to easy the frosting. High with contemporary raspberries and slices of contemporary lemon.
![Introducing the ultimate summer dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It's impressive, delicious, and everyone will want a slice. 4-photo collage of cake batter being prepared.](https://therecipecritic.com/wp-content/uploads/2023/06/lemon-raspberry-cake-1000x1000.png)
Suggestions for Making the Greatest Lemon Raspberry Cake
To ensure you find yourself with a bakery-worthy cake, these are a couple of further issues to bear in mind!
- Don’t Overmix Your Egg Whites: You need the egg whites to be medium stiff peaks, not extraordinarily stiff. For those who overbeat the egg whites, the cake can have a extra dense texture as it can take extra mixing to utterly mix them with the batter.
- Make Cupcakes As a substitute: You possibly can simply make cupcakes with this recipe as a substitute. Cook dinner for 15-20 minutes at 350 levels Fahrenheit, or till a toothpick comes out clear.
- Use Room Temperature Substances: Ensuring your moist components are room temperature earlier than mixing will make sure that every thing blends collectively effectively and also you obtain a smooth, easy batter.
- Utilizing Frozen Berries: For those who select to make use of frozen raspberries, don’t thaw them. Thawed raspberries are likely to get mushy and clump collectively. Toss the frozen berries within the flour and fold into the batter instantly.
- Chill Your Cake Layers: Chilled or frozen cake layers are simpler to frost than room temperature ones. Wrap the cooled cake layers in plastic wrap and chill for a number of hours or freeze in a single day earlier than taking them out and assembling the cake instantly.
![Introducing the ultimate summer dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It's impressive, delicious, and everyone will want a slice. Lemon raspberry cake with a slice taken out of it.](https://therecipecritic.com/wp-content/uploads/2023/06/lemon-raspberry-cake-2-750x1000.jpg)
Storing Leftovers
I doubt you’ll have any leftovers of this wonderful lemon raspberry cake, however I’ll depart the following pointers right here simply in case. The cake is simply so gentle and fluffy, and never too wealthy, so it goes quick! Make sure to seize a slice or two for your self!
- Within the Fridge: This cake is finest stored within the fridge for as much as 5 days. Retailer in an hermetic cake container or cowl with plastic wrap.
- Within the Freezer: The cake layers may be frozen earlier than they’re frosted. As soon as the cake has utterly cooled, wrap the layers individually in 2-3 layers of plastic wrap. They are going to maintain for as much as 3 months. To thaw, place within the fridge in a single day. The layers are finest frosted when chilled, so it’s finest to maintain the thawed muffins within the fridge till you’re able to assemble the cake.
![Introducing the ultimate summer dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It's impressive, delicious, and everyone will want a slice. Closeup of a slice of lemon raspberry cake.](https://therecipecritic.com/wp-content/uploads/2023/06/lemon-raspberry-cake-2-2-750x1000.jpg)
Cake
Preheat the oven to 350 levels Fahrenheit. Grease 2 8-inch spherical cake pans and put aside.
In a small bowl mix the sugar with the lemon zest till aromatic.
In a big bowl whisk collectively the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
To the identical bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer simply till absolutely mixed.
In one other bowl whip the egg whites till medium stiff peaks kind. Fold ⅓ of the egg whites into the cake batter to loosen it up, adopted by the remaining egg whites. Fold till only some streaks of egg whites stay.
Toss the raspberries with the remaining ¼ cup of flour. Fold into the cake batter till simply mixed.
Separate the cake batter evenly into the 2 cake pans and bake for about 30-35 minutes, till a toothpick comes out clear and the middle of the cake springs again when evenly pressed. Let cool utterly earlier than frosting.
Frosting
Place the smooth butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, till it’s a pale-yellow coloration.
Add the powdered sugar and blend on low till it has been included. Add the lemon zest, vanilla, and three tablespoons of cream. Beat on medium-high for about 3 minutes, till gentle and fluffy. Scrape down the perimeters and backside of the bowl with a rubber spatula as wanted.
For a softer frosting, add extra cream 1 tablespoon at a time till the frosting is the specified thickness. For this cake, I like to recommend retaining the frosting stiff sufficient to kind medium-stiff peaks to frost the cake.
Meeting
Place one cake spherical topside down on the plate or cake stand.
Use a piping bag with a big spherical or star tip to pipe a dam across the fringe of the cake to stop the filling from popping out of the perimeters. Fill the middle of the effectively with the raspberry jam filling.
Place the second cake spherical on high of the primary, high down. Use the piping bag to pipe frosting throughout the surface and high of the cake. Use an offset spatula to easy the frosting. High with contemporary raspberries and slices of contemporary lemon.
Serves: 10
Serving1sliceEnergy665kcal (33%)Carbohydrates115g (38%)Protein6g (12%)Fats22g (34%)Saturated Fats13g (65%)Polyunsaturated Fats1gMonounsaturated Fats5gTrans Fats1gLdl cholesterol57mg (19%)Sodium228mg (10%)Potassium222mg (6%)Fiber2g (8%)Sugar88g (98%)Vitamin A680IU (14%)Vitamin C10mg (12%)Calcium87mg (9%)Iron1mg (6%)
All dietary info is predicated on third occasion calculations and is barely an estimate. Every recipe and dietary worth will fluctuate relying on the manufacturers you utilize, measuring strategies and portion sizes per family.