Description

Lemon Raspberry Cake is a vibrant, moist, and tangy dessert bursting with fresh lemon flavor and juicy raspberries. Perfect for spring and summer celebrations, this cake features tender layers infused with citrus and dotted with berries, optionally topped with a luscious lemon cream cheese or buttercream frosting.

Ingredients

For the cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
1 1/2 cups fresh or frozen raspberries (lightly dusted with flour)
For the optional frosting:
8 oz cream cheese or 1 cup unsalted butter, softened
3–4 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1–2 tbsp heavy cream or milk, as needed for consistency

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix just until combined.
Gently fold in raspberries tossed in flour.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Optional frosting: Beat cream cheese or butter until smooth. Add powdered sugar, lemon juice, zest, vanilla, and cream/milk. Beat until light and fluffy.
Once cakes are completely cool, frost and layer as desired.

Notes

Use fresh lemon juice and zest for the brightest flavor.Don’t overmix the batter to keep the cake light and tender.Coating raspberries in flour helps prevent them from sinking.Add raspberry jam between layers for extra berry flavor.Store extra frosting in the fridge for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 36g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg