Lemon Raspberry Cake Recipe

If lemon raspberry cake is up your alley, chances are you’ll love these other desserts: lemon cheesecake, raspberry pie, and lemon blueberry cake!

Lemon Raspberry Cake Recipe

Imagine this: layers of fluffy lemon-infused cake filled with juicy raspberries, all covered in a velvety lemon frosting. That’s the magic of lemon raspberry cake, the ultimate summer treat that’ll have you coming back for slice after slice! The tangy lemon and sweet-tart raspberries create a flavor combo that is SO irresistible. And guess what? Making this cake is a lot easier than you’d think! Even if you’re new to baking, you’ll nail it. The lemon zest adds a zingy twist, and the buttermilk keeps it moist and tender. Whipping those egg whites makes it light as air, and don’t even get me started on those juicy summer raspberries! Trust me, this cake isn’t just yummy; it’s a whole experience! You’re going to love it as much as I do.

Lemon Raspberry Cake Ingredients

Let’s talk about the ingredients that makes this lemon raspberry cake so amazing! Want to add your own twist? Try using different berries like blueberries or blackberries. You can also swap the lemon zest with orange or lime zest for a citrusy surprise! No matter what you choose, one thing’s for sure – this cake is a guaranteed hit at any gathering!

Granulated Sugar: This is what makes the cake taste oh-so-delicious! It adds the right amount of sweetness. Lemon Zest: Get ready for a burst of lemony goodness! Lemon zest is like a flavor booster, making the cake extra tangy and refreshing. Cake Flour: This special flour gives the cake a tender and soft texture that’s simply heavenly. Baking Powder and Baking Soda: Work together to make the cake rise properly. Salt: Don’t forget a pinch of salt! It balances the sweetness and brings out all the amazing flavors. Buttermilk: The secret ingredient for a moist and tender cake! It keeps everything nice and soft. Fresh Lemon Juice: More lemony goodness, because why not? It adds even more citrusy flavor and goes perfectly with the raspberries. Vanilla: This ingredient brings warmth and extra flavor to the cake, making it even more tasty. Vegetable Oil: So everything stays nice and moist! Egg Whites: Whipped to perfection, they make the cake soft and airy. Fresh or Frozen Raspberries: The juicy gems in the lemon raspberry cake! Use either fresh or frozen raspberries for bursts of sweet-tart goodness in every bite.

For the Filling:

Raspberry Jam: Adds a burst of berry goodness between the cake layers. Lemon Zest: Complements the jam and also adds a little citrus flavor to the filling.

Lemon Buttercream:

Unsalted Butter (Room Temperature): The creamy base for the buttercream, giving it a smooth texture. Powdered Sugar: Sweetens the frosting and helps it hold its shape. Lemon Zest: For more delicious lemon flavor! Vanilla Extract: Makes everything taste better. Heavy Whipping Cream: Lightens the buttercream, making it fluffy and easy to spread on the lemon raspberry cake.

How to Make Lemon Raspberry Cake

Lemon raspberry cake is pretty simple to make, but it does take a little patience and attention to detail. Trust me, it’s so worth it! If you like fruity cakes, this will be one of the best that you have!

Frosting

Assembly

Don’t Overmix Your Egg Whites: You want the egg whites to be medium stiff peaks, not extremely stiff. If you overbeat the egg whites, the cake will have a more dense texture as it will take more mixing to completely combine them with the batter. Make Cupcakes Instead: You can easily make cupcakes with this recipe instead. Cook for 15-20 minutes at 350 degrees Fahrenheit, or until a toothpick comes out clean. Use Room Temperature Ingredients: Making sure your wet ingredients are room temperature before mixing will ensure that everything blends together well and you achieve a soft, smooth batter. Using Frozen Berries: If you choose to use frozen raspberries, don’t thaw them. Thawed raspberries tend to get mushy and clump together. Toss the frozen berries in the flour and fold into the batter right away. Chill Your Cake Layers: Chilled or frozen cake layers are easier to frost than room temperature ones. Wrap the cooled cake layers in plastic wrap and chill for several hours or freeze overnight before taking them out and assembling the cake immediately.

In the Refrigerator: This cake is best kept in the fridge for up to 5 days. Store in an airtight cake container or cover with plastic wrap. In the Freezer: The cake layers can be frozen before they are frosted. Once the cake has completely cooled, wrap the layers separately in 2-3 layers of plastic wrap. They will keep for up to 3 months. To thaw, place in the fridge overnight. The layers are best frosted when chilled, so it’s best to keep the thawed cakes in the fridge until you’re ready to assemble the cake.