I love the zesty tang of lemons, the sweet burst of raspberries, and the way they come together in a cake that’s both invigorating and indulgent. This Lemon Raspberry Cake is one of my go-to desserts because it’s simple to make yet feels special every time. The balance of flavors is just right, and the texture is soft and moist. If you’re curious about how to create this treat, there’s more to uncover.
What You’ll Love About This Recipe
This Lemon Raspberry Cake is a delightful treat that combines zesty citrus with sweet, tangy berries. Perfect for any occasion, it’s sure to impress with its vibrant flavors and elegant presentation.
- Bright, invigorating flavors from fresh lemon and juicy raspberries.
- Moist, tender crumb thanks to a perfectly balanced batter.
- Easy to make with simple ingredients and straightforward steps.
Recipe
Lemon Raspberry Cake is a delightful dessert that combines the tangy zest of lemons with the sweet, juicy flavor of raspberries. This cake is perfect for any occasion, offering an invigorating taste and a beautiful presentation.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup buttermilk
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and juice.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
- Gently fold in the raspberries. Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes:
- Use fresh raspberries for the best flavor and texture.
- If buttermilk is unavailable, substitute with ½ cup milk mixed with 1 ½ tsp lemon juice.
- Store the cake in an airtight container at room temperature for up to 3 days.
Time:
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Servings: 10
- Calories: 320 per slice
- Cuisine: American
Equipment
To make this Lemon Raspberry Cake, you’ll need a few essential tools to guarantee the process is smooth and efficient. Gather these items before you begin:
- 8-inch round cake pans
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Zester or grater
- Cooling rack
- Parchment paper
- Cake leveler or serrated knife (optional)
Nutrition
Indulge in the Lemon Raspberry Cake while staying mindful of its nutritional profile. This dessert offers a balance of flavor and essential nutrients.
- Calories: 280 per serving
- Fat: 12g (includes 7g saturated fat)
- Carbohydrates: 38g (with 20g sugar)
- Protein: 4g
- Fiber: 2g
- Vitamins: Rich in Vitamin C from lemon and raspberries
- Minerals: Contains calcium and iron from dairy and flour
What to Serve With This Recipe
I love pairing my lemon raspberry cake with fresh fruit salad because it adds a burst of color and extra sweetness. A dollop of whipped cream or a scoop of vanilla ice cream makes it feel like a special treat, balancing the cake’s tangy flavor. For drinks, I’ll often serve herbal tea or sparkling lemonade, which complement the citrus perfectly.
Fresh Fruit Salad
A fresh fruit salad is one of the best sides to pair with lemon raspberry cake—it’s light, colorful, and complements the cake’s tangy sweetness perfectly. I love using fresh fruit like strawberries, kiwi, and mango for colorful combinations that brighten the plate. Seasonal selections like berries in summer or citrus in winter keep it exciting. Plus, the nutritional benefits make it a guilt-free addition to dessert!
Whipped Cream Topping
Topping lemon raspberry cake with freshly whipped cream adds a creamy, dreamy finishing touch that balances the dessert’s bright flavors. I love how whipped cream’s lightness pairs with the tangy lemon and sweet raspberry, creating a perfect flavor enhancement. It’s simple to make—just whip heavy cream with a bit of sugar and vanilla. Trust me, it’s a game-changer that makes every bite feel indulgent and satisfying.
Vanilla Ice Cream
Vanilla ice cream is a classic companion that makes lemon raspberry cake feel even more special. Its creamy texture and subtle sweetness balance the cake’s tangy, fruity flavors perfectly. I love using vanilla bean ice cream because its rich, aromatic quality enhances the flavor pairing beautifully. It’s like a cozy hug for your taste buds, adding a cool, indulgent twist to every bite. Plus, it’s so simple yet totally irresistible!
Herbal Tea Pairing
While I’m a huge fan of pairing lemon raspberry cake with vanilla ice cream, sometimes I’m in the mood for something lighter—like a rejuvenating herbal tea. Herbal blends with citrus or berry notes, like lemongrass or hibiscus, complement the cake’s flavor profiles perfectly. I love how a cup of mint tea adds a revitalizing twist, balancing the cake’s sweetness without overpowering its zesty, fruity charm. It’s a match made in dessert heaven!
Sparkling Lemonade Drink
Sometimes, I like to keep things invigorating by pairing lemon raspberry cake with a fizzy, homemade sparkling lemonade. It’s one of my favorite revitalizing drink recipes because it’s simple—just lemon juice, sparkling water, and a hint of honey. The sparkling lemonade benefits include a light, crisp taste that balances the cake’s richness. Plus, the bubbles make it feel extra festive, like a mini celebration in every sip.
Frequently Asked Questions
Can I Use Frozen Raspberries Instead of Fresh?
I’d use frozen berries if fresh aren’t available, but I’d expect a texture difference since they release more moisture. I’d toss them in flour or thaw and drain them first to avoid sogginess.
How Long Does the Cake Stay Fresh?
I’d say cake storage matters most for freshness; it’ll stay fresh 3-4 days if I keep it airtight. For flavor retention, I avoid the fridge unless it’s warm out, as it can dry it out.
Can I Substitute Lemon With Another Citrus Fruit?
I’d say you can substitute lemon with another citrus fruit, but keep the citrus flavor and acidity balance in mind. Lime or orange could work, though they’ll change the taste slightly. Just adjust sweetness if needed.
Is This Recipe Suitable for High-Altitude Baking?
I’m not sure if this recipe works for high-altitude baking without adjustments. High altitude can affect cake texture, making it dry or dense. I’d reduce leavening agents and sugar slightly, and maybe add extra liquid to compensate.
Can I Make This Cake Gluten-Free?
I can make this cake gluten-free by using gluten-free options. I’ll swap regular flour for alternative flours like almond, rice, or a gluten-free blend. I’ll guarantee the other ingredients are gluten-free too for the best results.
