This Lemon Raspberry Cake is a delightful treat that brightens any occasion with its zesty lemon flavor and sweet raspberry notes. Perfect for birthdays, summer picnics, or simply a cozy afternoon at home, this cake layers tangy lemon curd between fluffy cake and smooth raspberry buttercream. Each bite delivers a refreshing burst of flavor that will leave your taste buds dancing!
Why You’ll Love This Recipe
- Refreshing Flavor: The combination of lemon and raspberry creates a unique and vibrant taste that’s hard to resist.
- Easy to Make: With straightforward steps, this recipe is accessible for anyone who enjoys baking regularly.
- Versatile Occasion: Ideal for celebrations or casual gatherings, this cake fits perfectly on any dessert table.
- Stunning Presentation: With its beautiful layers and optional fresh raspberries, it’s sure to impress your guests.
Tools and Preparation
Before diving into the recipe, ensure you have the right tools on hand. Using the correct equipment makes the baking process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cake pans (two 9-inch)
- Offset spatula
Importance of Each Tool
- Stand mixer or hand mixer: Essential for achieving the perfect fluffy texture in your batter.
- Mixing bowls: Having multiple sizes helps in organizing your ingredients effectively.
- Rubber spatula: Ideal for folding in ingredients without deflating your batter.
Ingredients
Gather these high-quality ingredients to create your Lemon Raspberry Cake:
For the Cake
- Peel of 2 lemons
- 300 g white sugar (1 ½ cups)
- 275 g AP flour (2⅓ cups, spoon and leveled)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt (I use sea salt. Use slightly more if you’re using kosher salt.)
- 115 g unsalted butter melted (½ cup / 1 stick)
- 100 g vegetable oil (½ cup)
- 60 mL lemon juice (¼ cup. From 1 – 2 lemons)
- 2 large eggs
- 1 tsp vanilla extract
- 120 mL hot milk (½ cup)
For the Filling & Frosting
- 1 recipe for lemon curd
- ½ cup frozen raspberries (approximately)
- 7 g cornstarch (2 tsp)
- 340 g unsalted butter (3 sticks. Cool but not cold)
For Garnish
- 400 g confectioner’s sugar (3 ½ cups measured by spoon and level method)
- Extra fresh raspberries (for the filling and to decorate – optional)
How to Make Lemon Raspberry Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your two 9-inch cake pans by greasing them with butter or non-stick spray, then line the bottoms with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine:
1. Flour
2. Baking powder
3. Baking soda
4. Salt
Whisk these together until evenly mixed.
Step 3: Combine Wet Ingredients
In another bowl, mix:
1. Melted butter
2. Sugar
3. Vegetable oil
4. Lemon juice
5. Eggs
6. Vanilla extract
Beat with your stand mixer or hand mixer until combined.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the wet mixture while alternating with hot milk until just combined. Be careful not to overmix; you want a light batter.
Step 5: Bake the Cakes
Divide the batter equally between the prepared cake pans. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Prepare Raspberry Buttercream
While cakes cool, prepare raspberry buttercream by beating:
1. Unsalted butter until creamy.
2. Gradually add confectioner’s sugar.
3. Mix in cornstarch, vanilla extract, and crushed frozen raspberries until smooth.
Step 7: Assemble the Cake
Once cooled, spread lemon curd on top of one layer of cake before placing the second layer on top. Then frost with raspberry buttercream all around.
Step 8: Decorate as Desired
Optionally add fresh raspberries on top for a beautiful presentation before serving! Enjoy every slice of this delicious Lemon Raspberry Cake!
How to Serve Lemon Raspberry Cake
Serving your Lemon Raspberry Cake can enhance its delightful flavors and presentation. Here are some creative ideas to make your cake shine at any gathering.
Pair with Fresh Fruits
- Fresh Raspberries: Scatter some fresh raspberries on top for a pop of color and added sweetness.
- Sliced Lemons: Thin lemon slices can add a zesty touch and complement the cake’s flavors.
Add Whipped Cream
- Sweetened Whipped Cream: A dollop of whipped cream on each slice adds a light, creamy texture that balances the tartness of the lemon.
Use Ice Cream
- Vanilla Ice Cream: Serving a slice alongside vanilla ice cream creates a delicious contrast with the cake’s fruity notes.
- Lemon Sorbet: For an extra citrus kick, pair it with lemon sorbet for a refreshing treat.
Garnish Creatively
- Mint Leaves: A few mint leaves not only add color but also introduce a refreshing herbal note that complements the cake.
- Edible Flowers: Consider using edible flowers for an elegant touch, making your dessert visually stunning.
How to Perfect Lemon Raspberry Cake
To ensure your Lemon Raspberry Cake turns out perfectly every time, keep these essential tips in mind.
- Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps them combine more easily, resulting in a smoother batter.
- Measure Accurately: Use weight measurements when possible for more accurate results. This is especially important for flour and sugar.
- Don’t Overmix Batter: Gently fold ingredients together until just combined to prevent a dense cake. Overmixing can lead to tough textures.
- Cool Layers Completely: Allow your cake layers to cool completely before frosting. This prevents the buttercream from melting and sliding off.
- Chill the Buttercream: If your raspberry buttercream feels too soft, chill it for a short period before spreading it on the cake. This will help achieve perfect consistency.
- Store Properly: Keep any leftover cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Best Side Dishes for Lemon Raspberry Cake
Pairing side dishes with your Lemon Raspberry Cake can elevate your dessert experience. Here are some great options:
- Fruit Salad: A colorful mix of seasonal fruits complements the tartness of the lemon and raspberry flavors.
- Cheese Platter: Soft cheeses like brie or goat cheese provide a creamy balance against the bright flavors of the cake.
- Pistachio Crumble: A crunchy pistachio topping adds texture and nutty flavor that pairs well with citrus desserts.
- Chocolate Mousse: The rich chocolate flavor offers a delightful contrast to the tangy lemon raspberry notes.
- Berry Compote: Drizzling warm berry compote over slices enhances their fruity essence while adding moisture.
- Tea or Coffee: A cup of herbal tea or coffee makes for a comforting beverage pairing, perfect for enjoying with dessert.
Common Mistakes to Avoid
Baking a Lemon Raspberry Cake can be straightforward, but there are common pitfalls to watch out for. Here are some mistakes to avoid to ensure your cake turns out perfectly.
- Using Cold Ingredients: Starting with cold eggs or butter can lead to an uneven batter. Always let them sit at room temperature before mixing.
- Incorrect Measurements: Baking is a science, so measuring ingredients accurately is crucial. Use weight measurements for better results and ensure you spoon and level your flour.
- Overmixing the Batter: Overmixing can lead to a dense cake. Mix just until combined to keep your Lemon Raspberry Cake light and fluffy.
- Skipping the Cooling Time: Cutting the cake while it’s still warm can cause it to crumble. Allow your cake layers to cool completely before frosting and assembling.
- Not Using Quality Ingredients: The flavor of your cake heavily relies on the quality of ingredients. Opt for fresh lemons and high-quality vanilla extract for the best taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Lemon Raspberry Cake in an airtight container.
- It will last up to 3 days in the refrigerator.
- Keep the cake layers separate if possible, as this helps maintain their texture.
Freezing Lemon Raspberry Cake
- Wrap individual slices tightly in plastic wrap or aluminum foil.
- Place wrapped slices in a freezer-safe container.
- The cake can be frozen for up to 3 months.
Reheating Lemon Raspberry Cake
- Oven: Preheat oven to 350°F (175°C). Wrap slices in foil and heat for about 10-15 minutes until warmed through.
- Microwave: Place a slice on a microwave-safe plate. Heat in 10-15 second intervals until warm, being careful not to overheat.
- Stovetop: Use a skillet over low heat. Cover with a lid and warm the slice for about 5 minutes, checking often.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries can be used in place of frozen ones, but they may require more careful handling as they are softer.
How do I make lemon curd for my Lemon Raspberry Cake?
To make lemon curd, whisk together lemon juice, sugar, eggs, and butter in a saucepan over low heat until thickened. Cool before using in your cake.
Can I substitute other fruits in this recipe?
Certainly! While raspberries complement lemon beautifully, feel free to experiment with strawberries or blueberries for different flavors.
What makes this Lemon Raspberry Cake special?
The combination of tangy lemon curd and raspberry buttercream creates a unique balance of flavors that refreshes the palate, making it perfect for any occasion.
Final Thoughts
This delicious Lemon Raspberry Cake is not only easy to make but also offers fantastic customization options. Whether you choose to decorate it with fresh fruits or serve it plain, its bright flavors will surely impress anyone who tries it. Don’t hesitate; bake this delightful treat today!
Lemon Raspberry Cake
Indulge in the vibrant flavors of this Lemon Raspberry Cake, a delightful dessert that brings a burst of sunshine to any occasion. With its luscious layers of zesty lemon curd and smooth raspberry buttercream, this cake is perfect for birthdays, summer gatherings, or simply as a sweet treat during your afternoon tea. Each slice promises a refreshing taste experience that will leave your guests asking for more. Easy to make and beautifully presented, this cake not only tastes amazing but also looks stunning on any dessert table.
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
Ingredients
- 2 lemons (zest and juice)
- 300 g white sugar
- 275 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 115 g unsalted butter (melted)
- 100 g vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 120 mL hot milk
- Lemon curd (for filling)
- ½ cup frozen raspberries (or fresh)
- 340 g unsalted butter (for frosting)
- Confectioner’s sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two greased 9-inch cake pans.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, sugar, vegetable oil, lemon juice, eggs, and vanilla until well combined.
- Gradually combine wet and dry ingredients while alternating with hot milk until just mixed.
- Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- While cooling, prepare raspberry buttercream by beating unsalted butter with confectioner’s sugar and crushed raspberries until smooth.
- Once cooled, layer lemon curd between the cakes and frost with raspberry buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 27g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For a lighter texture, ensure all ingredients are at room temperature before mixing. Experiment with fresh fruits like strawberries or blueberries for variations in flavor.
