Lemon Raspberry Cake

A Zesty Delight That Will Brighten Your Day!

If you’re searching for a dessert that effortlessly combines zest and sweetness, look no further than this Lemon Raspberry Cake! Imagine biting into a moist, fluffy cake with a tangy lemon flavor complemented by juicy raspberries, making for a delightful explosion of taste that dances on your palate. Fun fact: lemon and raspberry are often referred to as the dynamic duo of desserts, offering vibrant colors and flavors that appeal to both kids and adults alike. This cake is not just delicious; it’s also incredibly easy to prepare, making it the perfect treat for gatherings or a cozy family dinner. Much like our beloved Chocolate Chip Cookies, this Lemon Raspberry Cake is simple yet oh-so-satisfying. So roll up your sleeves and get ready to impress everyone with this scrumptious cake that’s sure to bring smiles!

What is Lemon Raspberry Cake?

So, you might be wondering, what’s in a name? Lemon Raspberry Cake sounds like a fancy dessert, doesn’t it? It’s like we waved a culinary wand and poof—deliciousness appeared! But seriously, it’s just cake, lemon, and raspberries! Legend has it that this delightful treat was created by a baker who was experimenting one day and accidentally combined lemons and raspberries. The result? A scrumptious cake that has people humming with happiness! As they say, “The way to a man’s heart is through his stomach”—and with this cake, you’ll be winning over hearts in no time. So grab your apron and let’s get baking!

Why You’ll Love This Lemon Raspberry Cake

1. Zesty Freshness: The bright lemon flavor cuts through the sweetness of the cake, making every bite refreshingly delightful. It’s like a sunbeam on your taste buds!
2. Cost-Effective: Why buy an expensive dessert when you can whip this up at home for a fraction of the cost? Plus, with pantry staples and fresh raspberries, you can create this treat without breaking the bank.
3. Versatile Toppings: This cake pairs wonderfully with whipped cream or a light dusting of powdered sugar, elevating it further. If you’re in the mood for something extra, add some lemon zest or more fresh raspberries on top!

If you love delectable treats just as much as you enjoy this Lemon Raspberry Cake, you might want to check out our Vanilla Bean Cake. Believe me, every recipe here is crafted for success, so dive in!

How to Make Lemon Raspberry Cake

Quick Overview

Making this Lemon Raspberry Cake is a breeze! With a prep time of around 20 minutes and about 30 minutes for baking, you’ll have a freshly baked cake ready before you know it. The ingredients are simple and the method is straightforward, perfect for both novice bakers and seasoned pros alike. This delightful cake is not only pleasing to the eye but also incredibly satisfying to eat!

Key Ingredients for Lemon Raspberry Cake

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 teaspoon baking powder
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 cup fresh raspberries

Step-by-Step Instructions

1. Prep Your Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and a pinch of salt.
3. Cream the Butter and Sugar: In a separate bowl, beat the softened butter and sugar until creamy and light in color, about 3 minutes.
4. Add Eggs and Lemon: Beat in the eggs, lemon juice, and lemon zest until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture and milk, mixing until just combined. Be careful to not overmix.
6. Fold in Raspberries: Gently fold in the fresh raspberries, being cautious not to break them apart too much.
7. Pour and Bake: Pour the batter into your prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack.

What to Serve Lemon Raspberry Cake With

To truly elevate your dessert experience, serve your Lemon Raspberry Cake alongside a dollop of freshly whipped cream or a scoop of vanilla ice cream. Pairing it with a refreshing cup of chamomile tea or a zesty lemonade can really enhance those bright flavors. If you’re feeling adventurous, why not add a side of lemon curd for an extra tangy kick?

Top Tips for Perfecting Lemon Raspberry Cake

• Ingredient Substitution: If you don’t have fresh raspberries, feel free to use frozen ones, but make sure to thaw them first and drain any excess moisture.
• Don’t Overmix: When combining the wet and dry ingredients, be gentle! Overmixing could lead to a dense cake.
• Check for Doneness: Every oven is different, so start checking your cake around the 25-minute mark to avoid overbaking.

Storing and Reheating Tips

This Lemon Raspberry Cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 5 days. For freezing, wrap the cooled cake tightly in plastic wrap followed by aluminum foil; it can be frozen for up to 3 months. To enjoy it again, simply let it sit at room temperature for a couple of hours or reheat it in the oven at 350°F (175°C) for about 10 minutes before serving.

With their vibrant flavors and simple preparation, this recipe for Lemon Raspberry Cake is bound to become a family favorite. Get ready to savor every slice!

Lemon Raspberry Cake

A zesty and sweet dessert combining fresh lemon flavor and juicy raspberries, perfect for gatherings or family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 250

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter, softened
• 2 large eggs
• 0.5 cup milk
• 1 teaspoon baking powder
• 2 tablespoons lemon juice
• 1 each lemon (zest) Zest from one lemon
• 1 cup fresh raspberries

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, and a pinch of salt.
3. In a separate bowl, beat the softened butter and sugar until creamy and light in color, about 3 minutes.
4. Beat in the eggs, lemon juice, and lemon zest until well combined.
5. Gradually add the flour mixture and milk, mixing until just combined. Be careful to not overmix.
6. Gently fold in the fresh raspberries, being cautious not to break them apart too much.

Baking

1. Pour the batter into your prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack.

Notes

For serving, pair with whipped cream or vanilla ice cream. Adding lemon curd can enhance the tangy flavor.

Lemon Raspberry Cake

A moist and fluffy cake featuring a perfect blend of tangy lemon and juicy raspberries, ideal for any gathering or family dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• pinch salt A pinch of salt enhances flavor.

Wet Ingredients

• 0.5 cups unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 0.5 cups milk
• 2 tablespoons lemon juice Freshly squeezed for best flavor.
• 1 tablespoon zest of 1 lemon

Fruits

• 1 cup fresh raspberries Can substitute with thawed frozen raspberries.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, and a pinch of salt.
3. In a separate bowl, beat the softened butter and sugar until creamy and light in color, about 3 minutes.
4. Beat in the eggs, lemon juice, and lemon zest until well combined.
5. Gradually add the flour mixture and milk, mixing until just combined. Be careful to not overmix.
6. Gently fold in the fresh raspberries, being cautious not to break them apart too much.
7. Pour the batter into your prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack.

Notes

Serve with whipped cream, vanilla ice cream, or lemon curd for extra flavor. Best enjoyed fresh but can be stored in an airtight container for up to 3 days.