Description
Indulge in the delightful combination of sweet raspberries and zesty lemon with this moist and flavorful Raspberry Lemon Cake. Topped with a creamy lemon cream cheese frosting, this dessert is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh raspberries
- 2 tbsp all-purpose flour (for tossing raspberries)
Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Prepare Batter: Beat butter and sugar, add eggs, then mix in lemon juice, zest, and vanilla. Alternately add dry ingredients and buttermilk.
- Add Raspberries: Toss raspberries in flour and fold into batter.
- Bake: Divide batter, bake for 28–32 minutes, then cool.
- Make Frosting: Beat cream cheese and butter, add sugar, lemon juice, zest, and vanilla.
- Frost Cake: Frost and stack cakes, then decorate with raspberries and zest.
Notes
- Coating raspberries in flour helps prevent sinking.
- Cake can be made as a sheet or cupcakes—adjust baking time.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
