Lemon Raspberry Cake
A bright and delicious dessert that combines the tangy flavor of lemons with the sweet burst of raspberries, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups granulated sugar Mix with lemon zest
- 2 zest lemons Zest for flavor
- 2.25 cups cake flour (divided) 2 cups for the batter, 1/4 cup for coating raspberries
- 2 teaspoons baking powder For leavening the cake
- 0.5 teaspoons baking soda For leavening the cake
- 0.5 teaspoons salt Enhances flavors
- 1 cup buttermilk Adds moisture
- 0.25 cups fresh lemon juice For tanginess
- 1 teaspoon vanilla For flavor
- 0.5 cups vegetable oil For moisture
- 4 egg whites egg whites Beaten to enhance fluffiness
- 1.5 cups fresh or frozen raspberries Gently folded into the batter
For the Frosting
- 0.5 cups unsalted butter (room temperature) Beaten until creamy
- 4 cups powdered sugar Gradually added to frosting
- 1 tablespoon lemon zest For flavor in frosting
- 1 teaspoon vanilla extract Adds flavor to frosting
- 3-5 tablespoons heavy whipping cream To adjust frosting consistency
For Assembly
- 0.5 cups raspberry jam For spreading between cake layers
- 1 cup additional raspberries For decoration, optional
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, mix the granulated sugar and lemon zest until fragrant.
- Add 2 cups of cake flour, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together buttermilk, lemon juice, vanilla, vegetable oil, and egg whites.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Gently fold in the raspberries and the remaining ¼ cup of flour to coat them.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting Preparation
- In a large bowl, beat the unsalted butter until creamy.
- Gradually add powdered sugar, lemon zest, vanilla extract, and heavy whipping cream. Mix until smooth and fluffy.
- Adjust the consistency with more cream if needed.
Assembly
- Once the cakes are completely cool, spread raspberry jam on top of one layer.
- Place the second layer on top and then frost the top and sides of the cake with the lemon frosting.
- Decorate with additional raspberries if desired.
Notes
For best results, ensure butter and egg whites are at room temperature.