Irresistible Raspberry Lemon Cake Recipe for Summer Bliss

Raspberry Lemon Cake is a vibrant dessert that sings of summer with every bite. The sweet-tart combination of juicy raspberries and zesty lemon creates a flavor explosion that dances on your taste buds and leaves you wanting more.

Picture this: a warm afternoon, the sun shining, and friends gathered around the table, eagerly waiting for a slice of this delightful treat. This cake is not just a dessert; it’s the star of every gathering, evoking laughter and happy memories that linger long after the last crumb is gone.

Every time I whip up this cake, I can still hear my friend Sarah gasp in delight when she took her first bite at my birthday party last year.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for a more wholesome texture in your cake.

• Granulated Sugar: This sweetener balances the tartness of the raspberries beautifully.

• Baking Powder: Don’t skip this! It helps your cake rise and stay fluffy.

• Salt: Just a pinch enhances all the other flavors in the cake.

• Unsalted Butter: Always use room temperature butter for easy creaming.

• Eggs: Fresh eggs provide moisture and richness to your cake.

• Lemon Zest and Juice: Freshly squeezed lemon juice and zest bring zesty brightness that elevates each bite.

• Fresh Raspberries: Choose ripe berries for maximum flavor; frozen will work in a pinch too!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven and Prepare Pans: Begin by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray to ensure easy removal later.

Mix Dry Ingredients Together: In a bowl, whisk together flour, baking powder, and salt until well combined. This step ensures even distribution of leavening agents throughout your batter.

Cream Butter and Sugar: In another large bowl, beat room temperature butter and granulated sugar until light and fluffy. You’re looking for that pale color—think sunshine!

Add Eggs and Flavorings: One by one, add eggs to the creamed mixture along with lemon zest and juice. Mix until everything is well incorporated; you’ll smell that fresh zing coming through.

Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients while mixing gently. The goal here is to avoid overmixing; fold until just combined to keep your cake airy.

Fold in Raspberries with Care: Gently fold in fresh raspberries. Be careful not to crush them too much; you want those beautiful bursts of fruit throughout your cake.

Bake Until Golden Brown : Divide batter evenly between prepared pans and bake for 25-30 minutes or until golden brown. A toothpick inserted should come out clean—no gloppy batter allowed!

Once cooled, frost if desired or serve plain with a dusting of powdered sugar to let those vibrant raspberry colors shine through even more! Enjoy every delicious slice of this Raspberry Lemon Cake at celebrations or just because—it’s always worth celebrating life’s little moments!

Perfecting the Cooking Process

Start by preparing your cake batter while preheating the oven. This way, everything goes smoothly and you avoid a last-minute rush.

Add Your Touch

Feel free to swap raspberries for blueberries or try adding a hint of lavender for a unique twist.

Storing & Reheating

Store the cake in an airtight container at room temperature for up to three days. If reheating, warm gently in the microwave.

When I first made this raspberry lemon cake for my sister’s birthday, her eyes lit up like it was Christmas morning. It’s now our family’s go-to dessert for celebrations!

FAQ

Can I use frozen raspberries for this recipe?

Absolutely! Just ensure they are thawed and drained well before adding them to the batter.

What can I substitute for lemon juice?

You can use lime juice or even orange juice if you prefer a different flavor profile.

How do I prevent my cake from sticking to the pan?

Grease the pan thoroughly and line it with parchment paper for easy removal after baking.

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Raspberry Lemon Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 12 1x

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Description

Raspberry Lemon Cake is a refreshing dessert that perfectly captures the essence of summer with its sweet-tart flavor profile. Each slice offers a delightful combination of juicy raspberries and zesty lemon, making it an irresistible treat for gatherings, picnics, or simply indulging yourself. This cake not only looks stunning but also evokes memories of sunny afternoons spent with friends and family. Serve it plain or with a dollop of whipped cream for an added touch of luxury.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup fresh raspberries (or thawed frozen raspberries)
• Zest and juice of 2 lemons

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time along with lemon zest and juice.
4. Gradually mix in dry ingredients until just combined. Fold in raspberries gently.
5. Divide batter between pans and bake for 25-30 minutes or until golden brown. Cool before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 310
• Sugar: 22g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg