Why Make This Recipe
A Lemon Raspberry Cake is perfect for any occasion. It is light, fluffy, and packed with fresh fruity flavors. The combination of bright lemon and sweet raspberries creates a refreshing treat that everyone will love. Whether it’s a birthday, anniversary, or just a sunny afternoon, this cake is a delightful choice. Plus, it’s not too heavy, making it easy to enjoy a slice (or two!).
How to Make Deliciously Light Lemon Raspberry Cake
Ingredients:
- 2 cups cake flour (can substitute with all-purpose flour for a denser cake)
- 1 tbsp baking powder (ensure it’s fresh for optimal rise)
- 1 tsp salt (sea salt adds a nice touch)
- 1/2 cup unsalted butter (melted)
- 1/2 cup flavorless oil (vegetable oil is a great substitute)
- 1 cup granulated sugar (brown sugar can lend a caramel note)
- 3 large eggs (room temperature works best)
- 1 tsp vanilla extract (can be replaced with almond extract for a twist)
- 1/2 cup milk (dairy or non-dairy options can be used)
- 1 cup raspberries (toss in flour to prevent sinking)
- 1 cup unsalted butter (base for the frosting)
- 4 cups powdered sugar (substitutes are not recommended)
- 2 tbsp lemon juice (fresh lemon juice is ideal)
- 1 tbsp lemon zest (feel free to add more for a stronger lemon profile)
- Edible flowers (ensure flowers are food-safe)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the cake flour, baking powder, and salt together.
- In another bowl, combine melted butter, oil, and granulated sugar. Whisk well.
- Add eggs, vanilla extract, and milk to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until blended.
- Gently fold in the flour-coated raspberries.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
How to Serve Deliciously Light Lemon Raspberry Cake
Once the cakes are completely cool, it’s time to make the frosting. In a large bowl, beat the unsalted butter until creamy. Gradually add powered sugar, mixing until fluffy. Add lemon juice and zest, then mix again. Frost the top of one cake layer, place the second layer on top, and frost it as well. Decorate with edible flowers for a beautiful finish. Serve alongside a cup of tea or coffee for a delightful experience.
How to Store Deliciously Light Lemon Raspberry Cake
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to a week. You can also freeze the cake for up to 3 months. Make sure to wrap it well to avoid freezer burn.
Tips to Make Deliciously Light Lemon Raspberry Cake
- Ensure your ingredients, especially the eggs and butter, are at room temperature before you start. This helps the batter mix better.
- Do not overmix the batter; mix just until you don’t see dry flour. Overmixing can lead to a dense cake.
- Tossing the raspberries in flour prevents them from sinking to the bottom while baking.
- Feel free to add more lemon zest for extra zing!
Variation
If you want to change things up a bit, you can try adding a layer of lemon curd between the cake layers for added tartness. You can also change the fruit; blueberries and strawberries work well too!
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used. Just make sure to thaw and drain them well, and toss them with a bit of flour before adding them to the batter.
Is it necessary to use cake flour?
While cake flour will give you a lighter and fluffier texture, all-purpose flour can also be used if you don’t have cake flour on hand.
Can I make the frosting ahead of time?
Yes, you can make the frosting in advance. Store it in the refrigerator in an airtight container. Allow it to come to room temperature and re-whip before using.
Deliciously Light Lemon Raspberry Cake
- Total Time: 45 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A light and fluffy cake packed with fresh lemon and raspberry flavors, perfect for any occasion.
Ingredients
- 2 cups cake flour (or all-purpose flour)
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter (melted)
- 1/2 cup flavorless oil (vegetable oil)
- 1 cup granulated sugar (or brown sugar)
- 3 large eggs
- 1 tsp vanilla extract (or almond extract)
- 1/2 cup milk (dairy or non-dairy)
- 1 cup raspberries (tossed in flour)
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- Edible flowers (food-safe)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the cake flour, baking powder, and salt together.
- In another bowl, combine melted butter, oil, and granulated sugar. Whisk well.
- Add eggs, vanilla extract, and milk to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until blended.
- Gently fold in the flour-coated raspberries.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat the unsalted butter until creamy. Gradually add powdered sugar, mixing until fluffy. Add lemon juice and zest, then mix again.
- Frost the top of one cake layer, place the second layer on top, and frost it as well. Decorate with edible flowers.
Notes
Ensure all ingredients, especially eggs and butter, are at room temperature for best results. Overmixing can lead to a dense cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American