Delicious raspberry lemon cake with fresh raspberries and lemon slices

Raspberry Lemon Cake

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why make this recipe

Raspberry Lemon Cake is a delightful dessert that combines the sweet and tart flavors of fresh raspberries with the bright zing of lemon. It’s a perfect treat for birthdays, family gatherings, or even a simple afternoon snack. The moist cake is wonderfully complemented by creamy lemon frosting, making it a delightful experience with every bite.

how to make Raspberry Lemon Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup yogurt
  • 1 cup fresh raspberries
  • 3 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, beat together the yogurt, sugar, and eggs until smooth.
  3. Add in the buttermilk, vegetable oil, lemon zest, and vanilla extract; mix well.
  4. In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Gradually add to the wet mixture until just combined.
  5. Fold in the fresh raspberries gently.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then remove and let cool completely on wire racks.
  8. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the fresh lemon juice and mix well.
  9. Once the cakes are cool, spread frosting between the layers and on top and sides of the cake. Decorate with additional raspberries if desired.

how to serve Raspberry Lemon Cake

To serve Raspberry Lemon Cake, slice it into pieces and place them on individual plates. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra treat. Garnishing the slices with a few more raspberries or a sprinkle of powdered sugar can enhance the presentation.

how to store Raspberry Lemon Cake

Store any leftover Raspberry Lemon Cake in an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it. Wrap the cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months.

tips to make Raspberry Lemon Cake

  • Make sure your ingredients are at room temperature for the best results.
  • Gently fold the raspberries into the batter to avoid crushing them.
  • If you like a stronger lemon flavor, add a bit more lemon zest to the batter.
  • Check the cake for doneness a few minutes before the suggested baking time to avoid overbaking.

variation

For a variation, you can use blueberries instead of raspberries, or add a layer of lemon curd between the cake layers for an extra burst of lemon flavor.

FAQs

1. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the batter.

2. How can I make the cake gluten-free? You can substitute all-purpose flour with a gluten-free baking blend, following the same measurements.

3. Can I make this cake ahead of time? Absolutely! You can bake the cake a day in advance. Just be sure to store it properly so it stays fresh.

Raspberry Lemon Cake

A delightful dessert combining sweet raspberries and zesty lemon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups yogurt Ensure it is plain and unsweetened
  • 1 cup fresh raspberries Gently folded in to avoid crushing
  • 3 large eggs At room temperature
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 teaspoons lemon zest Freshly grated
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 1 cup unsalted butter, softened Should be at room temperature
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, beat together the yogurt, sugar, and eggs until smooth.
  3. Add in the buttermilk, vegetable oil, lemon zest, and vanilla extract; mix well.
  4. In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Gradually add to the wet mixture until just combined.
  5. Fold in the fresh raspberries gently.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then remove and let cool completely on wire racks.
Frosting Preparation
  1. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth.
  2. Add the fresh lemon juice and mix well.
Assembly
  1. Once the cakes are cool, spread frosting between the layers and on top and sides of the cake.
  2. Decorate with additional raspberries if desired.

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 61gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 220mgFiber: 1gSugar: 36g

Notes

Ensure ingredients are at room temperature for the best results. For a stronger lemon flavor, add extra lemon zest.

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