Lemon Raspberry Cake
Lemon Raspberry Cake is a delightful dessert that perfectly balances the tangy flavor of lemons with the sweet burst of fresh raspberries. This cake is not only beautiful but also incredibly tasty, making it a great choice for birthdays, celebrations, or just a lovely afternoon treat with tea.
Why Make This Recipe
You should make Lemon Raspberry Cake because it’s simple and rewarding. The vibrant flavors and eye-catching colors make it a showstopper at any gathering. Plus, it’s made with fresh ingredients that add a homemade touch. Whether you are an experienced baker or a beginner, this cake is easy to follow and brings joy to everyone who takes a bite!
How to Make Lemon Raspberry Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Directions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in the raspberries.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool before frosting and serving.
How to Serve Lemon Raspberry Cake
Serve Lemon Raspberry Cake as a delightful dessert on its own or with a dollop of whipped cream. It pairs well with a cup of tea or coffee, making it perfect for afternoon gatherings.
How to Store Lemon Raspberry Cake
You can store Lemon Raspberry Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the fridge for up to a week. To freeze, wrap it tightly in plastic wrap and store it in an airtight container for up to three months.
Tips to Make Lemon Raspberry Cake
- Be gentle when folding in the raspberries to avoid breaking them.
- Use fresh lemons for the juice and zest for the best flavor.
- Make sure your ingredients are at room temperature before you begin.
Variation
You can experiment by adding a lemon glaze or cream cheese frosting for added sweetness. You might also try different berries, such as blueberries or blackberries, for a change in flavor.
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
2. How can I make this cake gluten-free?
To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure your other ingredients are also gluten-free.
3. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in an airtight container at room temperature and frost it the day you plan to serve.
Now that you have the recipe, enjoy baking and savoring this delicious Lemon Raspberry Cake!