Description
Lemon raspberry cake brings sunshine right to your dessert plate with tangy citrus and sweet berries dancing together. Creamy layers and fresh flavors make this simple treat perfect for sharing with friends during afternoon tea or weekend gatherings.
Ingredients
Scale
Cake Base:
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- ½ cup milk
- 2 teaspoons vanilla extract
Flavor Enhancers:
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
Toppings and Garnish:
- 1 ½ cups fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon lemon juice
Instructions
- Warm your oven to 350°F and thoroughly coat a 9-inch cake pan with grease and flour to prevent sticking.
- In a medium bowl, combine 2 ½ cups flour, 2 tsp baking powder, and ½ tsp salt by whisking until evenly distributed.
- Use an electric mixer to cream 1 cup butter with 1 ½ cups granulated sugar until the mixture becomes light and airy, which takes about 3-4 minutes.
- Incorporate 4 large eggs into the butter mixture one at a time, ensuring each is fully blended before adding the next.
- Mix in 2 tsp vanilla extract, ½ cup milk, ¼ cup lemon juice, and 2 tbsp lemon zest until the ingredients are just combined.
- Gently fold the dry flour mixture into the wet ingredients, stirring until the batter becomes smooth and no flour streaks remain.
- Carefully fold 1 cup of fresh raspberries into the batter, taking care not to crush the delicate fruit.
- Transfer the batter to the prepared cake pan, using a spatula to spread it evenly across the surface.
- Place the pan in the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove the cake from the oven and allow it to rest in the pan for 15 minutes to stabilize its structure.
- Carefully transfer the cake to a wire rack and let it cool completely for approximately 1 hour.
- Prepare the glaze by whisking together 1 cup powdered sugar, 2 tbsp heavy cream, and 1 tsp lemon juice until smooth and glossy.
- Drizzle the glaze over the cooled cake, allowing it to cascade naturally down the sides.
- Garnish the top with the remaining fresh raspberries and slice when ready to serve at room temperature.
Notes
- Fresh raspberries work best when gently folded in at the last moment to prevent crushing and bleeding color through the batter.
- Zesting lemons requires a light touch to capture only the bright yellow outer layer without including bitter white pith underneath.
- Room temperature ingredients like eggs and butter blend more smoothly and create a more consistent cake texture.
- Check cake doneness early by testing with a toothpick around 40 minutes to prevent potential over-baking, which can dry out the cake.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg