Lemon Raspberry Cake
Ingredients
- 1 cup Canola Oil)
(or vegetable or olive oil
- 3 large Eggs
- 1 1/3 cup Buttermilk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour)
(plus 2 Tablespoons more for the raspberries
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Raspberries)
(plus more for garnish
- 1/2 cup Butter)
(softened
- 8-ounce pkg. Cream Cheese)
1
- 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
- 1 cup Fresh Raspberries
- Lemon Slices
Directions
- 1
Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
- 2
In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- 3
In a small bowl, carefully toss raspberries with 2 Tablespoons of flour to coat them. This helps to keep the raspberries from sinking to the bottom. Fold into the batter.
- 4
Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.
- 5
In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and cream together. Chill.
- 6
Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with fresh raspberries and lemon slices.Optional: Let chill for 20-30 minutes to let the frosting set up.
Lemon Raspberry Cake
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Ratings & Reviews
Based on 109 ratings
Rating Breakdown
About this Recipe
Craving a dessert that's both bright and comforting? This Lemon Raspberry Cake delivers a truly delightful experience, combining a wonderfully light and fluffy cake with the vibrant burst of fresh raspberries and a decadent lemon cream cheese frosting.
What sets this cake apart is its exceptional texture—it's designed to be incredibly light and fluffy, creating a delicate crumb that practically melts in your mouth. The combination of fresh lemon juice and zest infuses every bite with a zesty tang, perfectly balanced by the sweetness of fresh raspberries and a rich, tangy cream cheese frosting. The inclusion of buttermilk contributes to the tender, moist crumb you'll adore.
Prepare for a symphony of flavors and textures. Each slice offers a bright, tangy lemon note that's beautifully complemented by the sweet, slightly tart pop of fresh raspberries nestled throughout the cake layers. The cake itself is airy and tender, providing a soft contrast to the smooth, creamy lemon cream cheese frosting. It's a dessert that feels both elegant and inviting, perfect for satisfying a sweet tooth with a refreshing twist.
Customization & Serving Tips
You have flexibility with the oil in the cake batter; feel free to use canola oil, vegetable oil, or olive oil based on what you have on hand. If you're looking to enhance the visual appeal, ensure you have extra fresh raspberries and lemon slices for a beautiful garnish on top of the finished cake.
This Lemon Raspberry Cake is ideal for any special occasion, from celebratory gatherings to a delightful weekend treat. Serve it as the grand finale to a meal, adorned with extra fresh raspberries and delicate lemon slices to highlight its vibrant flavors.