If you’re in the mood for something bright, refreshing, and irresistibly delicious, you’re in for a treat! Today, we’re whipping up a delightful Lemon Raspberry Cake that perfectly balances the tangy zest of lemon with the sweet-tart flavor of fresh raspberries. This cake is not only stunning to look at, but it’s also incredibly moist and bursting with flavor, making it a perfect dessert for any occasion.

The combination of lemon and raspberry is a classic that evokes the essence of spring and summer. The vibrant colors and refreshing flavors of this cake will brighten any table. Whether you’re celebrating a special occasion, hosting a gathering, or simply treating yourself, this cake is sure to impress!

So, let’s get started on making this delightful Lemon Raspberry Cake that will surely become a favorite in your baking repertoire!

Recipe Summary: Lemon Raspberry Cake

Description: A moist and flavorful cake made with fresh lemons and raspberries, topped with a light lemon glaze.

How to Make Lemon Raspberry Cake

Simplified Ingredients:

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest (about 1 large lemon)
• ½ cup (120ml) lemon juice (freshly squeezed)
• ½ cup (120ml) buttermilk
• 1 cup (125g) fresh raspberries

For the Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons lemon juice (freshly squeezed)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add eggs and lemon: Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest and lemon juice.
5. Combine wet and dry ingredients: Gradually incorporate the dry ingredients into the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Be careful not to overmix.
6. Fold in raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
7. Pour into the pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
9. Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a little more lemon juice to reach your desired consistency.
11. Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with additional fresh raspberries and lemon slices for a beautiful presentation.

Nutritional Information (Per Slice, based on 12 servings):

• Calories: 200
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 15g
• Protein: 2g
• Sodium: 180mg

Tips and Variations:

• Swap fruits: Feel free to swap raspberries for other berries like blueberries or strawberries.
• Add more flavor: Incorporate a teaspoon of vanilla extract for added depth.
• Make it a layered cake: Double the recipe and make a layered cake for special occasions.

Storage:

• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• To freeze, wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Closing for Lemon Raspberry Cake

This Lemon Raspberry Cake is a delightful dessert that truly captures the essence of bright flavors and beautiful presentation! It’s perfect for birthday celebrations, summer gatherings, or simply as a light treat with your afternoon tea. Don’t forget to share photos of your delicious creations with us – we can’t wait to see how yours turns out!

Frequently Asked Questions for Lemon Raspberry Cake

1. Can I use frozen raspberries?

• Yes! If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.

1. What can I substitute for buttermilk?

• You can use milk mixed with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.

1. Can I make this cake gluten-free?

• Yes! Substitute all-purpose flour with a gluten-free flour blend but check that it includes a binding agent.

1. How do I know when the cake is done?

• The cake should be golden brown, and a toothpick inserted into the center should come out clean.

1. How should I store the cake?

• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

1. Can I make this cake ahead of time?

• Yes! The cake can be baked a day ahead and stored in the refrigerator until ready to serve.

1. Can this cake be made dairy-free?

• Yes! Substitute dairy ingredients with non-dairy alternatives such as coconut yogurt and almond milk.

1. How can I make this cake more lemony?

• Increase the lemon zest or add a bit more lemon juice to the batter.

1. Can I add frosting instead of glaze?

• Absolutely! A light cream cheese frosting would complement the cake nicely.

1. What other fruits work well with lemon cake?
   • Blueberries, blackberries, or sliced peaches also pair beautifully with lemon flavors!