Lemon Raspberry Cake with Cream Cheese Frosting Recipe
Ingredients
- 1 cCanola Oil
- 3 largeEggs
- 1 ⅓ cButtermilk
- 1 tbspFresh Lemon Juice
- 2 tbspFresh Lemon Zest
- 2 cSugar
- 2 cFlour
- 1 tspBaking Powder
- ½ tspBaking Soda
- 1 tspSalt
- 1 ½ cFresh Raspberries
- ½ cButter
softened
- 1package Cream Cheese
8-ounce
- 4 ½ cPowdered Sugar
- 1 tbspFresh Lemon Juice
- ½ tspLemon Zest
- 1 cFresh Raspberries
- Lemon Slices
Directions
- 1
Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the oil, eggs, buttermilk, lemon juice, and lemon zest. Beat the mixture for 2 minutes until smooth and well blended.
- 2
In a separate large bowl, stir together sugar, flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and gently fold until incorporated.
- 3
Carefully toss the fresh raspberries with 2 tablespoons of flour in a small bowl. This coating helps prevent the berries from sinking to the bottom during baking. Fold the floured raspberries gently into the batter.
- 4
Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Alternatively, you can use two 9-inch pans but adjust baking time accordingly. Distribute the batter evenly among the prepared pans.
- 5
If using three 8-inch pans, bake for 20-26 minutes or until a toothpick inserted into the center comes out clean. For three 9-inch pans, bake 19-23 minutes, and for two 9-inch pans, bake 30-36 minutes. Remove from oven and allow cakes to cool completely.
- 6
In a large bowl, beat softened butter and cream cheese together for 4-5 minutes until light and fluffy, scraping down the sides frequently. Add powdered sugar, fresh lemon juice, and lemon zest, and beat until smooth. Chill frosting until ready to use.
- 7
Remove cooled cakes from pans. Spread a generous layer of frosting on top of one cake layer. Place the next cake layer on top and spread frosting over the entire cake. Garnish with fresh raspberries and lemon slices.
- 8
For best results, chill the assembled cake for 20-30 minutes to allow the frosting to set before serving.
Lemon Raspberry Cake with Cream Cheese Frosting Recipe
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About this Recipe
Indulge in the Ultimate Lemon Raspberry Cake with Cream Cheese Frosting
Prepare to fall in love with our Lemon Raspberry Cake, a truly delightful dessert that perfectly marries the bright tang of fresh lemons with the sweet burst of ripe raspberries. This moist cake is a celebration of flavors, making it an ideal spring cake or a refreshing summer dessert for any gathering.
What makes this berry cake truly special is the incredible balance. Each bite delivers a tender crumb infused with vibrant lemon juice and zest, generously studded with sweet raspberries. But the magic doesn't stop there. This easy recipe is crowned with a rich, velvety lemon cream cheese frosting that adds another layer of citrusy sweetness and luxurious texture, creating an unforgettable sensory experience.
This Lemon Raspberry Cake is surprisingly simple to make, with a total time of just over 30 minutes for prep and bake. It yields 16 generous servings, making it perfect for family events, potlucks, or a special weekend treat. If you're looking for an easy dessert that truly impresses, this recipe is a winner!
Tips for the Perfect Lemon Raspberry Cake:
- Fresh is Best: While frozen raspberries can be used in a pinch, fresh raspberries truly shine, offering a better texture and more intense flavor in both the cake and for garnish.
- Don't Overmix: For a wonderfully moist cake, mix the batter until just combined. Overmixing can lead to a dry, dense texture.
- Zest Smart: When zesting your lemons, make sure to only get the yellow part of the peel, avoiding the bitter white pith underneath.
Serve this beautiful Lemon Raspberry Cake chilled or at room temperature, garnished with extra fresh raspberries and delicate lemon slices for an elegant presentation. It's truly a showstopper!