Lemon Raspberry Cake
Bright, zesty, and bursting with fruity elegance, this Lemon Raspberry Cake is the ultimate dessert for any special occasion. Featuring layers of moist, lemon-infused cake studded with fresh raspberries and a luscious lemon buttercream frosting, this recipe strikes the perfect balance between sweet and tangy flavors. The secret lies in the fresh lemon zest and juice, which deliver a vibrant citrus punch, while the juicy raspberries add pops of natural sweetness and color to every bite. Topped off with a stunning garnish of fresh raspberries, this cake is as beautiful as it is delicious. Whether you're celebrating a birthday, hosting a brunch, or simply treating yourself, this show-stopping dessert is sure to impress. Ready in just under an hour, this crowd-pleaser makes 12 servings and is guaranteed to steal the spotlight on any dessert table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 pieces Large eggs
- 2 tablespoons Fresh lemon zest
- 0.5 cups Fresh lemon juice
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1.5 cups Fresh raspberries
- 4 cups Powdered sugar
- 1 cups Unsalted butter (for frosting), softened
- 2 tablespoons Fresh lemon juice (for frosting)
- 2 tablespoons Heavy cream
- 0.5 cups Fresh raspberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Gradually add in the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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.
While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Add the lemon juice and heavy cream, then beat on high speed until the frosting is fluffy and smooth.
Assemble the cake by placing one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top and spread frosting across the top and sides of the cake.
Decorate the cake with additional fresh raspberries on top and around the base, if desired.
Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting. Serve and enjoy!
Nutrition Facts
Calories |
8067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.4 g | 490% | |
| Saturated Fat | 232.3 g | 1162% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1718 mg | 573% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 1129.7 g | 411% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 856.3 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 643 mg | 49% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1778 mg | 38% | |
*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.
