Light Fluffy Lemon Raspberry Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup canola oil or vegetable or olive oil
02 -
3 large eggs
03 -
1 1/3 cups buttermilk
04 -
1 tablespoon fresh lemon juice
05 -
2 tablespoons fresh lemon zest
06 -
2 cups sugar
07 -
2 cups all-purpose flour
08 -
2 tablespoons flour for coating raspberries
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1 teaspoon salt
12 -
1 1/2 cups fresh raspberries
→ Frosting
13 -
1/2 cup butter, softened
14 -
8-ounce package cream cheese, softened
15 -
4 1/2 cups powdered sugar
16 -
1 tablespoon fresh lemon juice
17 -
1/2 teaspoon lemon zest
→ Garnish
18 -
1 cup fresh raspberries
19 -
Lemon slices
# Instructions:
01 -
Preheat oven to 325°F. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
02 -
In another large bowl, mix sugar, flour, baking powder, baking soda, and salt. Gradually fold this mixture into the egg mixture until combined.
03 -
In a small bowl, toss the raspberries with 2 tablespoons of flour to prevent them from sinking in the batter. Gently fold the raspberries into the batter.
04 -
Spray three 8-inch or three 9-inch cake pans with nonstick spray. You can also use two 9-inch pans, but adjust the baking time accordingly. Divide the batter evenly into the pans.
05 -
For three 8-inch pans, bake for 20-26 minutes or until a toothpick comes out clean. For three 9-inch pans, bake for 19-23 minutes. For two 9-inch pans, bake for 30-36 minutes. Cool the cakes completely before assembling.
06 -
In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy. Gradually add powdered sugar, lemon juice, and lemon zest while mixing. Chill the frosting briefly.
07 -
Carefully remove the cakes from their pans. Spread frosting on the first cooled cake layer, stack the second layer, and continue frosting the entire cake. Garnish with fresh raspberries and lemon slices.
08 -
Chill the assembled cake for 20-30 minutes to let the frosting set before serving.
# Notes:
01 -
You may use cake flour for a more tender crumb.