Bright Pink Raspberry Lemon Cake
Bright Pink Raspberry Lemon Cake is a delightful dessert that combines the tangy taste of lemon with the sweet flavor of fresh raspberries. This cake isn’t just beautiful with its lovely pink hue; it also has a light and fluffy texture that will surely impress everyone at your table. Whether it’s a birthday celebration or a simple family gathering, this cake will brighten up any occasion!
Why Make This Recipe
Making Bright Pink Raspberry Lemon Cake is a fun and rewarding experience. The burst of citrus from the lemon pairs perfectly with the tartness of the raspberries, creating a cake that is packed with flavor. It’s simple to make and perfect for bakers of all levels. Plus, the vibrant color adds an extra touch of joy to any dessert spread. It’s a slice of happiness that you can easily share with friends and family.
How to Make Bright Pink Raspberry Lemon Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
For the frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
- 1-2 tablespoons milk (as needed for frosting consistency)
- Pink food coloring (optional)
- Additional fresh raspberries for garnish
- Lemon zest for garnish
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time.
- Add the milk, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, blend raspberries until smooth, then strain if desired.
- Beat the softened butter until creamy, then gradually add powdered sugar.
- Beat in lemon juice, lemon zest, and raspberry puree until well combined. Adjust consistency with more powdered sugar or milk as needed.
- Level the tops of the cooled cakes, place one layer on a serving plate, and frost the top.
- Add the second layer and frost the top and sides of the cake.
- Garnish with additional raspberries and lemon zest.
- Chill for 30 minutes before serving.
How to Serve Bright Pink Raspberry Lemon Cake
Serve your Bright Pink Raspberry Lemon Cake as a centerpiece for any special occasion. Cut it into generous slices, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also lovely with a cup of tea or coffee.
How to Store Bright Pink Raspberry Lemon Cake
To store your cake, cover it with plastic wrap or keep it in an airtight container. It will stay fresh at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. Allow it to come to room temperature before serving.
Tips to Make Bright Pink Raspberry Lemon Cake
- Make sure your butter is softened for easier creaming.
- Use fresh raspberries for the best flavor. If using frozen berries, thaw them and drain excess liquid before folding them into the batter.
- If you want a more vibrant pink frosting, add a few drops of pink food coloring until you reach your desired hue.
Variation
You can try swapping raspberries for strawberries or blackberries for a different flavor. You can also add some chopped nuts for a crunchy texture. Changing up the citrus by using lime or orange juice can give a refreshing twist to the classic lemon flavor!
FAQs
1. Can I use frozen raspberries for this cake?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the batter.
2. How long does this cake last?
The cake lasts up to 2 days at room temperature or about a week in the refrigerator when stored properly.
3. Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time. Store it in an airtight container in the refrigerator and let it soften to room temperature before using it.
Enjoy baking and sharing this vibrant, scrumptious Bright Pink Raspberry Lemon Cake with everyone you love!
