Raspberry Lemon Cake Recipes

 

Recipe: Raspberry Lemon Cake

Ingredients: For the Cake:

  • 1 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract

For the Raspberry Filling:

  • 2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • Zest of 1 lemon
  • 2 tablespoons lemon juice

For Assembly:

  • Fresh raspberries and lemon slices, for garnish (optional)

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
  6. Stir in the lemon zest until evenly distributed in the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

For the Raspberry Filling:

  1. In a saucepan, combine the raspberries, granulated sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
  3. Remove the raspberry filling from the heat and let it cool completely.

For the Lemon Cream Cheese Frosting:

  1. In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Stir in the lemon zest and lemon juice until the frosting is light and fluffy.

Assembly:

  1. Place one cake layer on a serving plate. Spread a layer of lemon cream cheese frosting over the top of the cake.
  2. Spoon the cooled raspberry filling over the frosting, spreading it evenly.
  3. Add the second cake layer on top and frost the top and sides of the cake with the remaining lemon cream cheese frosting.
  4. Garnish the cake with fresh raspberries and lemon slices for a vibrant and refreshing presentation.

Conclusion:

Enjoy the delightful flavors of Raspberry Lemon Cake, a perfect combination of zesty lemon and sweet raspberries. The moist and tender lemon-infused cake layers, paired with the tangy raspberry filling and creamy lemon cream cheese frosting, create a harmonious blend of tastes. This cake is a delightful treat for any occasion, from afternoon tea to special celebrations. Share this Raspberry Lemon Cake with family and friends, and watch as they savor each delectable bite. Happy baking!