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This lemon raspberry cake brings sunshine to any table with its bright citrus flavor and juicy berries. The combination creates a perfect balance of sweet and tart that makes this cake irresistible for birthdays, summer gatherings, or anytime you need a special dessert.
I first made this cake for my daughter's spring birthday when she requested something "not chocolate" and it has become our most requested celebration cake. The bright flavors remind me of sunshine even in the middle of winter.
Ingredients
- All purpose flour: Creates the perfect tender crumb structure
- Baking powder: Provides the lift for a light fluffy texture
- Unsalted butter: Adds rich flavor while allowing you to control the salt content
- Granulated sugar: Balances the tartness of the lemon and raspberries
- Large eggs: Bind everything together and add richness
- Fresh lemon zest: Contains essential oils that give intense lemon flavor
- Vanilla extract: Enhances all the other flavors
- Buttermilk: Makes the cake exceptionally moist and tender
- Fresh lemon juice: Adds brightness that makes this cake special
- Fresh raspberries: Create pockets of berry flavor throughout the cake
For the Raspberry Filling
- Fresh or frozen raspberries: Work equally well for intense berry flavor
- Granulated sugar: Balances the natural tartness of the berries
- Lemon juice: Brightens and enhances the raspberry flavor
- Cornstarch: Creates the perfect spreadable consistency
For the Lemon Buttercream
- Unsalted butter: Forms the creamy base of this frosting
- Powdered sugar: Provides sweetness and structure
- Fresh lemon juice: Adds that signature tang
- Vanilla extract: Rounds out the flavor profile
- Lemon zest: Adds visual appeal and concentrated flavor
- Heavy cream: Creates the perfect silky texture
Step-by-Step Instructions
- Prepare the Oven and Pans:
- Set your oven to 350°F and position racks in the center. Thoroughly grease two 9-inch round cake pans then line the bottoms with parchment paper circles. This double protection ensures your cakes will release perfectly without sticking.
- Mix the Dry Ingredients:
- Whisk the flour, baking powder and salt together in a medium bowl until completely combined. This even distribution of leavening agents ensures your cake rises uniformly. Take your time with this step as it prevents flour pockets in the final cake.
- Cream Butter and Sugar:
- Beat the softened butter and granulated sugar together on medium-high speed for a full 3 minutes until the mixture becomes noticeably lighter in both color and texture. This creates tiny air pockets that help your cake rise and become fluffy. The mixture should look almost white and have a significantly increased volume.
- Add Eggs and Flavorings:
- Add each egg one at a time, beating for about 30 seconds between additions. This gradual incorporation prevents the batter from curdling. After all eggs are incorporated, mix in the lemon zest and vanilla extract until just combined. The zest should be visible throughout the batter.
- Combine Wet and Dry Ingredients:
- Add one-third of the flour mixture to your butter mixture and mix on low speed just until combined. Pour in half the buttermilk and lemon juice, mixing gently. Repeat with another third of flour, the remaining liquid, and finish with the last of the flour. This alternating method prevents gluten development that would make your cake tough.
- Prepare and Add Raspberries:
- Toss the raspberries with a tablespoon of flour until they are lightly coated. This flour coating helps suspend the berries throughout the batter, preventing them from sinking to the bottom during baking. Use a rubber spatula to gently fold the berries into the batter with just a few strokes to avoid breaking them.
- Bake to Perfection:
- Divide the batter evenly between your prepared pans using a kitchen scale for precision if you have one. Smooth the tops gently with an offset spatula. Bake in your preheated oven for 30 to 35 minutes. The cakes are done when they spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs.
The most important ingredient in this cake is fresh lemon zest. I once tried making it with just lemon juice and the flavor was completely flat. The essential oils in the zest provide that intense sunny lemon flavor that makes this cake special. My grandmother taught me to zest lemons directly over the batter to capture every drop of the aromatic oils.
Perfect Berry Selection
When choosing raspberries for this cake, look for plump, bright berries with no signs of mold or mushiness. In summer, fresh local berries will provide the most intense flavor but good quality frozen berries work wonderfully year-round. If using frozen berries, thaw them completely first then pat them very gently with paper towels to remove excess moisture that could make your cake soggy.
Make Ahead Instructions
This cake is perfect for preparing in advance. The cake layers can be baked up to two days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The raspberry filling keeps for up to five days in the refrigerator. You can also assemble the entire cake a day in advance which actually improves the flavor as the components meld together. Store the completed cake in the refrigerator but bring it to room temperature for about 30 minutes before serving for the best texture and flavor experience.
Serving Suggestions
While this cake is stunning on its own, consider serving it with a few special accompaniments. A dollop of lightly sweetened whipped cream alongside each slice balances the tanginess perfectly. Fresh berries scattered around the plate add visual appeal and reinforce the berry flavor. For an elegant dinner party presentation, consider adding a small scoop of vanilla bean ice cream and a sprig of fresh mint. The cake pairs beautifully with coffee, tea, or even a glass of prosecco for celebration occasions.
Troubleshooting Tips
If your raspberries still sink despite the flour coating, try using smaller berries or cutting larger ones in half. Frozen berries sometimes work better as they hold their shape during mixing.
Frequently Asked Questions
- → Can I use frozen raspberries?
Yes, you can use frozen raspberries. Make sure to thaw and pat them dry before blending into the batter to prevent excess moisture.
- → How do I prevent raspberries from sinking in the cake?
Toss the raspberries with a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed while baking.
- → Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate.
- → What substitutes can I use for buttermilk?
If you don’t have buttermilk, you can make a substitute by combining 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- → What other garnishes work well for decoration?
Besides fresh raspberries and lemon slices, you can use edible flowers, powdered sugar, or even candied lemon peel for decoration.