Lemon Raspberry Cake Dessert (Print Version)
# Ingredients:
→ For the Lemon Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
1 3/4 cups granulated sugar
06 -
4 large eggs
07 -
1 tablespoon lemon zest (from about 2 lemons)
08 -
2 teaspoons vanilla extract
09 -
3/4 cup buttermilk
10 -
1/4 cup fresh lemon juice
11 -
1 1/2 cups fresh raspberries (or frozen, thawed and patted dry)
12 -
1 tablespoon flour (to coat raspberries and prevent sinking)
→ For the Raspberry Filling (Optional)
13 -
1 cup fresh or frozen raspberries
14 -
1/4 cup granulated sugar
15 -
1 tablespoon lemon juice
16 -
1 teaspoon cornstarch mixed with 1 tablespoon water
→ For the Lemon Buttercream Frosting
17 -
1 cup unsalted butter, softened
18 -
3 1/2 cups powdered sugar
19 -
2 tablespoons fresh lemon juice
20 -
1 teaspoon vanilla extract
21 -
1 teaspoon lemon zest
22 -
2–3 tablespoons heavy cream or milk (adjust for consistency)
→ For Garnish (Optional)
23 -
Fresh raspberries
24 -
Lemon slices or zest
25 -
White chocolate shavings
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
02 -
In a bowl, whisk together flour, baking powder, and salt.
03 -
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
04 -
Beat in eggs one at a time, then mix in lemon zest and vanilla extract.
05 -
Gradually add the dry ingredients, alternating with buttermilk and lemon juice. Mix until just combined.
06 -
Toss raspberries with 1 tablespoon of flour, then gently fold them into the batter.
07 -
Divide batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
08 -
In a saucepan, heat raspberries, sugar, and lemon juice over medium heat. Stir and cook for 5 minutes until the berries break down.
09 -
Stir in the cornstarch slurry and simmer for 2 minutes until slightly thickened. Let cool completely before using.
10 -
In a bowl, beat butter until smooth and creamy.
11 -
Gradually add powdered sugar, lemon juice, vanilla, and zest. Beat until fluffy, adding heavy cream as needed for consistency.
12 -
Place one cake layer on a serving plate. Spread with raspberry filling (if using) or a thin layer of frosting. Place the second cake layer on top.
13 -
Cover the cake with lemon buttercream frosting, smoothing it out evenly.
14 -
Decorate with fresh raspberries, lemon slices, or white chocolate shavings. Refrigerate for 30 minutes before slicing for the best texture.
# Notes:
01 -
For extra berry flavor, spread raspberry jam between the layers.
02 -
Want a lighter frosting? Use whipped cream instead of buttercream.
03 -
Storage: Refrigerate for up to 5 days, but let sit at room temperature for 15 minutes before serving.