Lemon Raspberry Cake
Indulge in the vibrant flavors of this lemon raspberry cake, where zesty lemon meets the sweetness of fresh raspberries. Perfect for any occasion, this cake is not only visually stunning but also a delicious treat that will impress your guests. With its light texture and refreshing taste, it’s an ideal dessert for spring and summer gatherings or a cozy family dinner. Let’s dive into this delightful recipe that will surely brighten your day!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup buttermilk
– 3 large eggs
– Zest of 2 lemons
– ½ cup fresh lemon juice
– 1 cup fresh raspberries
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– For frosting: 1 cup heavy cream, ½ cup powdered sugar, 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 5g of protein, 15g of fat, 42g of carbohydrates, and 2g of fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the lemon zest and juice.
6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
8. Gently fold in the fresh raspberries.
9. Divide the batter evenly between the prepared pans.
10. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
12. For frosting, whip the cream with powdered sugar and vanilla until soft peaks form.
13. Layer the cooled cakes with frosting and fresh raspberries.
Alternative Ingredients
You can substitute buttermilk with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar). If fresh raspberries are unavailable, frozen ones can be used, but ensure to thaw and drain excess moisture.
Serving and Pairings
This lemon raspberry cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a light dusting of powdered sugar. Serve it alongside a cup of herbal tea or a refreshing lemonade for a perfect afternoon treat.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 2 months; just ensure it’s wrapped tightly in plastic wrap. To enjoy, thaw in the refrigerator overnight and serve cold or at room temperature.
Cooking Mistakes
- Not measuring ingredients accurately can affect texture.
- Overmixing the batter can lead to a dense cake.
- Skipping the cooling step can cause the cake to crumble.
- Using cold eggs and buttermilk can hinder the batter’s emulsification.
- Not greasing the pans properly can lead to sticking.
Helpful Tips
- Always use fresh ingredients for the best flavor.
- Let the cake layers cool completely before frosting.
- Use a serrated knife to level cake layers for even stacking.
- For extra lemon flavor, add more zest to the frosting.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used, fresh lemon juice provides a brighter flavor that enhances the cake’s taste.
How do I prevent the raspberries from sinking?
Tossing the raspberries in a bit of flour before adding them to the batter can help keep them suspended in the cake.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but ensure it includes xanthan gum for texture.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake layers ahead and store them in the refrigerator for up to 2 days or freeze them for longer storage.
What can I do with leftover cake?
Leftover cake can be crumbled to make cake pops, used as a trifle layer, or enjoyed as a sweet snack on its own!
Conclusion
This lemon raspberry cake is a refreshing dessert that combines bright citrus flavors with the sweetness of raspberries. Perfect for any celebration or simply as a treat, it offers a delightful balance that will leave everyone wanting more. Enjoy the joy of baking and savor every bite of this delicious cake!
Lemon Raspberry Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup buttermilk
- 3 large eggs
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup fresh raspberries
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, whip the cream with powdered sugar and vanilla until soft peaks form.
- Layer the cooled cakes with frosting and fresh raspberries.