Lemon Cake with Lemon Cream or Raspberry Sauce
Brighten your dessert table with this irresistible Lemon Cake with Lemon Cream or Raspberry Sauce. Bursting with zesty lemon flavor from freshly squeezed juice and zest, this moist and tender cake delivers the perfect balance of sweet and tangy. Topped with a luscious lemon-infused whipped cream or a vibrant, homemade raspberry sauce, this versatile recipe offers two delightfully contrasting finishes. With a prep time of just 20 minutes and effortless baking steps, it’s an elegant yet approachable dessert that’s sure to impress. Garnish with fresh raspberries or lemon slices for a stunning presentation. Whether for a spring celebration or casual weekend treat, this lemon cake will be the star of your table! Keywords: lemon cake, raspberry sauce, lemon cream, easy dessert recipe, fresh lemon dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 whole Lemons, zested and juiced
- 0.75 cup Milk
- 1 cup Heavy cream
- 0.5 cups Powdered sugar
- 1 cup Raspberries (if making raspberry sauce)
- 2 tablespoons Water
- 2 tablespoons Honey or sugar (for raspberry sauce)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and 2 tablespoons of lemon juice.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the lemon cream, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in 1 tablespoon of lemon juice until combined.
To make the raspberry sauce, combine raspberries, water, and honey (or sugar) in a small saucepan over medium heat. Cook until the raspberries break down, about 5 minutes. Strain the mixture through a fine-mesh sieve to remove seeds, if desired, and let cool.
Once the cake is completely cool, serve with either a dollop of lemon cream or a drizzle of raspberry sauce. Garnish with fresh lemon slices or raspberries, if desired.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 50.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
