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This lemon raspberry cake combines bright citrus flavors with fresh berries for a dessert that's both elegant and refreshing. I've been making this cake for summer gatherings and birthdays for years, and it never fails to impress with its beautiful layers and perfect balance of sweet and tangy flavors.
I first created this recipe for my daughter's spring birthday party, and it was such a hit that it has become our family's signature celebration cake. The bright flavors remind us of sunshine even on cloudy days.
Ingredients
- Canola oil: Provides moisture without weighing down the cake texture
- Fresh lemon juice and zest: Deliver authentic citrus flavor that bottled juice cannot match
- Buttermilk: Creates tenderness and a slight tanginess that enhances the lemon
- Fresh raspberries: Add bursts of flavor and beautiful color throughout the cake
- Cream cheese: Creates a frosting with the perfect balance of richness and tang
- Powdered sugar: Gives the frosting structure while keeping it silky smooth
Step-by-Step Instructions
- Prepare the batter:
- Combine the wet ingredients by mixing oil, eggs, buttermilk, lemon juice, and lemon zest in a large bowl. Beat these for a full 2 minutes to incorporate air and create a smooth mixture that will help your cake rise evenly.
- Mix the dry ingredients:
- Whisk together sugar, flour, baking powder, baking soda, and salt in a separate bowl until well combined. This ensures even distribution of leavening agents for a uniform rise and texture throughout your cake.
- Combine wet and dry mixtures:
- Add the dry ingredients to the wet mixture and fold gently until just combined. Be careful not to overmix at this stage as it can develop too much gluten and result in a tough cake rather than the light, tender texture we want.
- Prepare the raspberries:
- Toss fresh raspberries with 2 tablespoons of flour until lightly coated. This simple trick prevents berries from sinking to the bottom during baking, ensuring even distribution throughout each slice.
- Bake the cake:
- Pour batter into prepared pans and bake according to your pan size. Watch closely toward the end of baking time and test with a toothpick for doneness. The cake should spring back slightly when touched and have golden edges.
- Make the frosting:
- Beat butter and cream cheese for 4 to 5 minutes until extremely light and fluffy. This extended beating time incorporates air for a cloud-like texture that spreads beautifully and tastes divine.
- Assemble and decorate:
- Layer the cooled cakes with frosting between each layer before covering the entire cake. Add fresh raspberries and lemon slices on top for a beautiful presentation that hints at the flavors inside.
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My absolute favorite part of this cake is the moment when you cut into it and reveal the beautiful specks of raspberry throughout each layer. The first time I served this at a garden party, guests actually applauded when they saw the inside of the cake!
Make Ahead Options
This cake can be made up to two days in advance when stored properly. Bake the layers and let them cool completely before wrapping tightly in plastic wrap. Store at room temperature overnight, or refrigerate for up to two days. The frosting can also be made ahead and refrigerated separately. Allow frosting to come to room temperature and beat again briefly before using. Assemble the cake the day you plan to serve it for the freshest presentation.
Perfect Pairings
This lemon raspberry cake pairs beautifully with afternoon tea or coffee. For a more elegant dessert service, accompany slices with a small scoop of vanilla ice cream or a dollop of freshly whipped cream. The cake also works wonderfully alongside fresh berries and a mint garnish. For beverages, consider serving with prosecco or champagne for celebrations, or a light Earl Grey tea for afternoon gatherings.
Troubleshooting Tips
If your cake layers dome too much during baking, try reducing your oven temperature by 25 degrees and baking slightly longer. Flat layers are easier to stack and frost. Should your frosting seem too soft, refrigerate it for 15 minutes before continuing to frost the cake. If raspberries are out of season, frozen berries can work in the cake batter, but fresh berries are best for garnish. Thaw frozen berries completely and pat dry before using in the batter.
Frequently Asked Questions
- → What type of oil works best for this cake?
Canola oil is recommended, but you can also use vegetable or olive oil for similar results.
- → How do I ensure the raspberries don’t sink?
Toss the raspberries in a small amount of flour before folding them into the batter.
- → Can I use cake flour instead of all-purpose flour?
Yes, using cake flour can result in a more tender crumb texture.
- → What’s the best way to store the cake?
Store the assembled cake in the refrigerator, covered, for up to 3 days. Bring to room temperature before serving.
- → Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the frosting a day in advance. Assemble the cake on the day of serving.
- → What size pans should I use?
You can use three 8-inch or 9-inch pans. Baking times will vary slightly depending on the pan size.