Description
Indulge in the delightful combination of tangy raspberries and zesty lemon with this moist and flavorful Raspberry Lemon Cake. Perfect for any spring or summer gathering, this cake is sure to impress with its bright flavors and luscious lemon frosting.
Ingredients
Scale
Cake:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- ¾ cup buttermilk
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2–3 tablespoons milk or heavy cream
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add wet and dry ingredients: Add eggs one at a time, then mix in vanilla extract and lemon zest. Alternately add flour mixture and buttermilk, ending with flour. Gently fold in raspberries and lemon juice.
- Bake: Divide batter into pans and bake for 25-30 minutes until a toothpick comes out clean. Cool cakes on wire racks.
- Prepare frosting: Beat softened butter, add powdered sugar, lemon juice, zest, and milk/cream until creamy.
- Frost and decorate: Frost cooled cakes and decorate with raspberries if desired.
Notes
- Fresh raspberries are recommended, but thawed and drained frozen raspberries can be used.
- To prevent color bleed, coat raspberries in flour before folding into the batter.
- Perfect for spring or summer occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
