Raspberry Lemon Cake is a refreshing and vibrant dessert that brings together the best of fruity flavors.
The juicy raspberries add bursts of sweetness, while the lemon gives it a delightful tang.
This cake is layered with a smooth lemon cream cheese frosting that perfectly complements the cake’s light and airy texture.
Ideal for celebrations or as a special treat, this cake is a must-try for anyone who loves the combination of sweet and tart.
Raspberry Lemon Cake
Raspberry Lemon Cake—a perfect balance of sweet and tangy in every bite!
Ingredients
- 1 cup Canola Oil (or vegetable or olive oil)
- 3 large Eggs
- 1 ⅓ cup Buttermilk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups All-Purpose Flour (plus 2 Tablespoons more for the raspberries)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 ½ cups Fresh Raspberries (plus more for garnish)
- ½ cup Butter, softened
- 1 (8-ounce) package Cream Cheese, softened
- 4 ½ cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- ½ teaspoon Lemon Zest
- 1 cup Fresh Raspberries
- Lemon Slices
Instructions
1. Mix the Wet Ingredients
Begin by preheating your oven to 325°F (163°C). In a large mixing bowl, combine the canola oil, eggs, buttermilk, freshly squeezed lemon juice, and lemon zest. Beat these ingredients together for about 2 minutes, ensuring they are well-blended and smooth.
2. Incorporate the Dry Ingredients
In a separate bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients. Stir gently until the batter is well-combined, ensuring no lumps remain.
3. Fold in the Raspberries
Place the fresh raspberries in a small bowl, and sprinkle them with 2 tablespoons of flour, tossing them gently to coat. This step helps prevent the raspberries from sinking to the bottom of the cake during baking. Carefully fold the raspberries into the batter, taking care not to crush them.
4. Prepare the Cake Pans
Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Pour the batter evenly into the prepared pans, smoothing the tops with a spatula. If you’re using three 8-inch pans, bake for 20-26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. For three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, extend the baking time to 30-36 minutes. Once baked, allow the cakes to cool in their pans for a few minutes before transferring them to a wire rack to cool completely.
5. Make the Lemon Cream Cheese Frosting
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter and cream cheese together for 4-5 minutes until the mixture is light, fluffy, and well-combined. Scrape down the sides of the bowl as needed. Gradually add the powdered sugar, followed by the lemon juice and lemon zest. Continue beating until the frosting is smooth and creamy. Place the frosting in the refrigerator to chill for 15-20 minutes, which will help it firm up slightly for easier spreading.
6. Layer and Frost the Cake
Once the cakes are completely cool, carefully remove them from the pans. Place one cake layer on your serving plate and spread a generous amount of lemon cream cheese frosting on top. Add the second cake layer, repeating the process. Finally, frost the top and sides of the cake, creating an even, smooth coating. Garnish with fresh raspberries and lemon slices for a beautiful presentation. For best results, allow the assembled cake to chill in the refrigerator for 20-30 minutes to help the frosting set before serving.
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but do not thaw them before adding them to the batter. Thawed raspberries can release too much moisture, which may affect the cake’s texture.
2. How do I store leftover Raspberry Lemon Cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen without frosting for up to 2 months. Thaw overnight in the refrigerator before serving.
3. Can I make the frosting ahead of time?
Yes, the lemon cream cheese frosting can be made ahead and stored in the refrigerator for up to 2 days. Bring it to room temperature and beat it again before using to restore its smooth texture.
4. What can I use as a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
5. Can I use a different type of frosting?
Absolutely! While the lemon cream cheese frosting pairs beautifully with the cake, you can also use a classic buttercream or even a simple glaze if you prefer.
