The Lemon Raspberry Layer Cake is a delightful combination of zesty lemon and sweet raspberries that creates a perfect balance of flavors, reminiscent of a sunny afternoon spent in a vibrant garden. This cake is a masterpiece that combines the tartness of fresh raspberries with the tangy sweetness of lemon, resulting in a dessert that is both refreshing and indulgent. When I first tried this recipe, I was amazed by how each bite was a burst of flavor that left me and my family reaching for another slice. The cake’s light, airy texture is complemented beautifully by the rich, creamy frosting, making it a favorite in our household.
Ingredients
To create this delicious Lemon Raspberry Layer Cake, you will need the following ingredients:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups fresh raspberries
- 3 tablespoons lemon juice
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup fresh raspberries, for garnish
Instructions
Begin by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans by greasing and flouring them. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Stir in the lemon juice and gently fold in the raspberries. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, vanilla extract, and salt, mixing until smooth and fluffy. Once the cakes have cooled, spread a layer of frosting over the top of one cake, place the second cake on top, and frost the top and sides of the cake.
Garnish with fresh raspberries before serving. This cake is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to three days.
Nutrition Facts
This Lemon Raspberry Layer Cake serves 12 people. Each serving contains approximately 450 calories. The nutritional content may vary slightly depending on the exact ingredients used and the portion size.
Preparation Time
The total preparation time for this Lemon Raspberry Layer Cake is approximately 1 hour and 30 minutes. This includes 30 minutes for preparing the batter and frosting, 30 minutes for baking, and 30 minutes for cooling and assembling the cake.
How to Serve
- Serve the cake chilled or at room temperature for the best texture.
- Pair with a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with extra lemon zest for a pop of color and flavor.
- Serve with a hot cup of tea or coffee to complement the cake’s flavors.
- For a more festive presentation, dust the top with powdered sugar.
Additional Tips
- Use fresh, ripe raspberries for the best flavor and texture.
- Room temperature ingredients ensure a smoother batter and even baking.
- Do not overmix the batter to keep the cake light and fluffy.
- Chill the cake for 30 minutes before frosting to prevent crumbs.
- Store in a cool place to maintain the cake’s freshness and prevent the frosting from melting.
FAQ Section
Q: Can I use frozen raspberries instead of fresh ones?
A: Yes, you can use frozen raspberries. Be sure to thaw and drain them well to prevent excess moisture from affecting the cake’s texture.
Q: What can I use as a substitute for lemon juice?
A: If you don’t have lemon juice, you can use lime juice or a combination of lemon extract and water for a similar flavor profile.
Q: How can I make this cake gluten-free?
A: Replace the all-purpose flour with a gluten-free flour blend designed for baking. Ensure that all other ingredients are gluten-free.
Q: Can I use a different type of frosting?
A: Absolutely! Cream cheese frosting or a simple whipped cream can be great alternatives, adding a different texture and taste.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to three days. Allow it to come to room temperature before serving for the best flavor.