Raspberry Lemon Cake Recipe
Raspberry Lemon Cake is a delightful combination of tangy lemon and sweet raspberries, creating a refreshing and vibrant dessert.
This cake is perfect for spring and summer gatherings, offering a burst of fruity flavors that complement each other beautifully.
The moist lemon cake layers are filled with a luscious raspberry filling and topped with a creamy lemon buttercream frosting, making it a visually appealing and delicious treat for any occasion.
Whether you’re hosting a brunch, celebrating a birthday, or simply craving a delightful dessert, this Raspberry Lemon Cake is sure to impress. Follow this comprehensive recipe to create your own masterpiece.
Ingredients
For the Lemon Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1/4 cup fresh lemon juice
For the Raspberry Filling
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
For the Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1-2 tablespoons heavy cream (as needed)
Optional Garnish
- Fresh raspberries
- Lemon zest
- Mint leaves
How to Make
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.
Step 2: Make the Lemon Cake Batter
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Stir in the lemon zest and set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4: Alternate Adding Dry and Wet Ingredients
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 5: Bake the Cakes
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Raspberry Filling
While the cakes are cooling, prepare the raspberry filling. In a small saucepan, combine the raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes. Remove from heat and let it cool completely.
Step 7: Prepare the Lemon Buttercream Frosting
In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the lemon zest and lemon juice, then beat on medium-high speed for 3-5 minutes until the frosting is light and fluffy. If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until the desired consistency is reached.
Step 8: Assemble the Cake
Once the cakes and raspberry filling are completely cooled, level the tops of the cakes with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread a layer of lemon buttercream frosting over the top, followed by a layer of raspberry filling.
Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake with the remaining lemon buttercream frosting.
Step 9: Garnish (Optional)
Decorate the top of the cake with fresh raspberries, lemon zest, and mint leaves for an elegant finishing touch.
Step 10: Chill and Serve
Refrigerate the cake for at least 30 minutes to set the frosting and filling. Before serving, let the cake sit at room temperature for about 10 minutes to soften. Slice with a sharp knife, wiping the knife clean between cuts for neat slices. Enjoy!
Chef’s Note
Fresh Ingredients: Use fresh raspberries and lemons for the best flavor in both the filling and frosting.
Cake Layers: Ensure the cake layers are completely cooled before assembling to prevent the frosting from melting.
Storage: Store any leftover cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Cutting Tips: For clean slices, dip your knife in hot water and wipe it dry before each cut.
Nutrition Information
Per Serving (Based on 12 Servings)
- Calories: 520
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 250mg
- Total Carbohydrates: 70g
- Dietary Fiber: 2g
- Sugars: 55g
- Protein: 4g
Key Nutrients
- Vitamin C: 20% DV
- Calcium: 6% DV
- Iron: 8% DV
- Potassium: 4% DV
Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, consider using a nutrition calculator based on your exact ingredients and quantities.
Conclusion
Raspberry Lemon Cake is a delightful dessert that combines the bright flavors of lemon with the sweetness of raspberries, creating a perfect harmony of taste and texture.
This recipe provides a detailed guide to creating moist lemon cake layers filled with raspberry goodness and topped with creamy lemon buttercream frosting.
Whether you’re celebrating a special occasion or simply indulging in a delicious treat, this Raspberry Lemon Cake is sure to impress. Enjoy the fresh and vibrant flavors with every slice!
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