Sunday, April 14, 2024

Lemon Raspberry Cake Recipe | The Recipe Critic


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Introducing the final word summer season dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It’s spectacular, scrumptious, and everybody will need a slice.

If lemon raspberry cake is up your alley, likelihood is you’ll love these different desserts: lemon cheesecake, raspberry pie, and lemon blueberry cake!

A slice of cake being served.

Lemon Raspberry Cake Recipe

Think about this: layers of fluffy lemon-infused cake full of juicy raspberries, all lined in a velvety lemon frosting. That’s the magic of lemon raspberry cake, the final word summer season deal with that’ll have you ever coming again for slice after slice! The tangy lemon and sweet-tart raspberries create a taste combo that’s SO irresistible.

And guess what? Making this cake is quite a bit simpler than you’d assume! Even in the event you’re new to baking, you’ll nail it. The lemon zest provides a zingy twist, and the buttermilk retains it moist and tender. Whipping these egg whites makes it mild as air, and don’t even get me began on these juicy summer season raspberries! Belief me, this cake isn’t simply yummy; it’s an entire expertise! You’re going to like it as a lot as I do.

Lemon Raspberry Cake Substances

Let’s discuss in regards to the elements that makes this lemon raspberry cake so superb! Wish to add your individual twist? Attempt utilizing completely different berries like blueberries or blackberries. You may as well swap the lemon zest with orange or lime zest for a citrusy shock! It doesn’t matter what you select, one factor’s for positive – this cake is a assured hit at any gathering!

  • Granulated Sugar: That is what makes the cake style oh-so-delicious! It provides the correct quantity of sweetness.
  • Lemon Zest: Prepare for a burst of lemony goodness! Lemon zest is sort of a taste booster, making the cake additional tangy and refreshing.
  • Cake Flour: This particular flour offers the cake a young and comfortable texture that’s merely heavenly.
  • Baking Powder and Baking Soda: Work collectively to make the cake rise correctly.
  • Salt: Don’t neglect a pinch of salt! It balances the sweetness and brings out all of the superb flavors.
  • Buttermilk: The key ingredient for a moist and tender cake! It retains every little thing good and comfortable.
  • Contemporary Lemon Juice: Extra lemony goodness, as a result of why not? It provides much more citrusy taste and goes completely with the raspberries.
  • Vanilla: This ingredient brings heat and additional taste to the cake, making it much more tasty.
  • Vegetable Oil: So every little thing stays good and moist!
  • Egg Whites: Whipped to perfection, they make the cake comfortable and ethereal.
  • Contemporary or Frozen Raspberries: The juicy gems within the lemon raspberry cake! Use both recent or frozen raspberries for bursts of sweet-tart goodness in each chunk.

For the Filling:

  • Raspberry Jam: Provides a burst of berry goodness between the cake layers.
  • Lemon Zest: Enhances the jam and in addition provides somewhat citrus taste to the filling.

Lemon Buttercream:

  • Unsalted Butter (Room Temperature): The creamy base for the buttercream, giving it a easy texture.
  • Powdered Sugar: Sweetens the frosting and helps it maintain its form.
  • Lemon Zest: For extra scrumptious lemon taste!
  • Vanilla Extract: Makes every little thing style higher.
  • Heavy Whipping Cream: Lightens the buttercream, making it fluffy and straightforward to unfold on the lemon raspberry cake.

Methods to Make Lemon Raspberry Cake

Lemon raspberry cake is fairly easy to make, nevertheless it does take somewhat endurance and a spotlight to element. Belief me, it’s so price it! In the event you like fruity desserts, this shall be among the finest that you’ve!

  1. Preheat Oven, Prep Pans: Preheat the oven to 350 levels Fahrenheit. Grease 2 8-inch spherical cake pans after which put aside.
  2. Sugar Combination: In a small bowl mix the sugar with the lemon zest till aromatic.
  3. Dry Substances: In a big bowl whisk collectively the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
  4. Add Moist Substances: To the identical bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer simply till totally mixed.
  5. Whip Egg Whites: In one other bowl whip the egg whites till medium stiff peaks kind. Fold ⅓ of the egg whites into the cake batter to loosen it up, adopted by the remaining egg whites. Fold till only some streaks of egg whites stay.
  6. Coat Raspberries: Toss the raspberries with the remaining ¼ cup of flour. Fold into the cake batter till simply mixed.
  7. Bake: Separate the cake batter evenly into the 2 cake pans and bake for about 30-35 minutes, till a toothpick comes out clear and the middle of the cake springs again when flippantly pressed. Let cool fully earlier than frosting.

Frosting

  1. Butter Combination: Place the comfortable butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, till it’s a pale-yellow shade.
  2. Add Powdered Sugar: Add the powdered sugar and blend on low till it has been included. Add the lemon zest, vanilla, and three tablespoons of cream. Beat on medium-high for about 3 minutes, till mild and fluffy. Scrape down the edges and backside of the bowl with a rubber spatula as wanted.
  3. Modify Consistency if Wanted: For a softer frosting, add extra cream 1 tablespoon at a time till the frosting is the specified thickness. For this cake, I like to recommend holding the frosting stiff sufficient to kind medium-stiff peaks to frost the cake.

Meeting

  1. First Cake Layer: Place one cake spherical topside down on the plate or cake stand.
  2. Add Filling: Use a piping bag with a big spherical or star tip to pipe a dam across the fringe of the cake to stop the filling from popping out of the edges. Fill the middle of the nicely with the raspberry jam filling.
  3. Repeat and Frost: Place the second cake spherical on high of the primary, high down. Use the piping bag to pipe frosting throughout the surface and high of the cake. Use an offset spatula to easy the frosting. High with recent raspberries and slices of recent lemon.
4-photo collage of cake batter being prepared.

Ideas for Making the Greatest Lemon Raspberry Cake

To be sure you find yourself with a bakery-worthy cake, these are just a few additional issues to bear in mind!

  • Don’t Overmix Your Egg Whites: You need the egg whites to be medium stiff peaks, not extraordinarily stiff. In the event you overbeat the egg whites, the cake can have a extra dense texture as it would take extra mixing to fully mix them with the batter.
  • Make Cupcakes As an alternative: You may simply make cupcakes with this recipe as an alternative. Cook dinner for 15-20 minutes at 350 levels Fahrenheit, or till a toothpick comes out clear.
  • Use Room Temperature Substances: Ensuring your moist elements are room temperature earlier than mixing will be certain that every little thing blends collectively nicely and also you obtain a comfortable, easy batter.
  • Utilizing Frozen Berries: In the event you select to make use of frozen raspberries, don’t thaw them. Thawed raspberries are likely to get mushy and clump collectively. Toss the frozen berries within the flour and fold into the batter immediately. 
  • Chill Your Cake Layers: Chilled or frozen cake layers are simpler to frost than room temperature ones. Wrap the cooled cake layers in plastic wrap and chill for a number of hours or freeze in a single day earlier than taking them out and assembling the cake instantly. 

Lemon raspberry cake with a slice taken out of it.

Storing Leftovers

I doubt you’ll have any leftovers of this superb lemon raspberry cake, however I’ll depart the following tips right here simply in case. The cake is simply so mild and fluffy, and never too wealthy, so it goes quick! Make sure you seize a slice or two for your self!

  • Within the Fridge: This cake is greatest stored within the fridge for as much as 5 days. Retailer in an hermetic cake container or cowl with plastic wrap. 
  • Within the Freezer: The cake layers will be frozen earlier than they’re frosted. As soon as the cake has fully cooled, wrap the layers individually in 2-3 layers of plastic wrap. They are going to maintain for as much as 3 months. To thaw, place within the fridge in a single day. The layers are greatest frosted when chilled, so it’s greatest to maintain the thawed desserts within the fridge till you’re able to assemble the cake.

Closeup of a slice of lemon raspberry cake.


Cake

  • Preheat the oven to 350 levels Fahrenheit. Grease 2 8-inch spherical cake pans and put aside.

  • In a small bowl mix the sugar with the lemon zest till aromatic.

  • In a big bowl whisk collectively the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.

  • To the identical bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer simply till totally mixed.

  • In one other bowl whip the egg whites till medium stiff peaks kind. Fold ⅓ of the egg whites into the cake batter to loosen it up, adopted by the remaining egg whites. Fold till only some streaks of egg whites stay.

  • Toss the raspberries with the remaining ¼ cup of flour. Fold into the cake batter till simply mixed.

  • Separate the cake batter evenly into the 2 cake pans and bake for about 30-35 minutes, till a toothpick comes out clear and the middle of the cake springs again when flippantly pressed. Let cool fully earlier than frosting.

Frosting

  • Place the comfortable butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, till it’s a pale-yellow shade.

  • Add the powdered sugar and blend on low till it has been included. Add the lemon zest, vanilla, and three tablespoons of cream. Beat on medium-high for about 3 minutes, till mild and fluffy. Scrape down the edges and backside of the bowl with a rubber spatula as wanted.

  • For a softer frosting, add extra cream 1 tablespoon at a time till the frosting is the specified thickness. For this cake, I like to recommend holding the frosting stiff sufficient to kind medium-stiff peaks to frost the cake.

Meeting

  • Place one cake spherical topside down on the plate or cake stand.

  • Use a piping bag with a big spherical or star tip to pipe a dam across the fringe of the cake to stop the filling from popping out of the edges. Fill the middle of the nicely with the raspberry jam filling.

  • Place the second cake spherical on high of the primary, high down. Use the piping bag to pipe frosting throughout the surface and high of the cake. Use an offset spatula to easy the frosting. High with recent raspberries and slices of recent lemon.



Serves: 10

Serving1sliceEnergy665kcal (33%)Carbohydrates115g (38%)Protein6g (12%)Fats22g (34%)Saturated Fats13g (65%)Polyunsaturated Fats1gMonounsaturated Fats5gTrans Fats1gLdl cholesterol57mg (19%)Sodium228mg (10%)Potassium222mg (6%)Fiber2g (8%)Sugar88g (98%)Vitamin A680IU (14%)Vitamin C10mg (12%)Calcium87mg (9%)Iron1mg (6%)

All dietary info is predicated on third occasion calculations and is just an estimate. Every recipe and dietary worth will differ relying on the manufacturers you employ, measuring strategies and portion sizes per family.

Course Dessert

Delicacies American

Key phrase lemon raspberry cake, lemon raspberry cake recipe



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