Lemon Raspberry Cake: A Sweet Citrus Delight
Lemon Raspberry Cake is a delightful dessert that brings together the sweet and tart flavors of fresh raspberries and zesty lemons. This cake is perfect for celebrations or a cozy afternoon treat with a cup of tea. Its light and fluffy texture, paired with vibrant flavors, makes it a favorite among cake lovers. 🍰🍋🍇
Why make this recipe?
Making Lemon Raspberry Cake is not just about satisfying your sweet tooth; it’s also a chance to enjoy the bright flavors of summer all year round. With simple ingredients and straightforward steps, this cake is easy to bake and perfect for both beginners and seasoned bakers. Plus, it’s an impressive treat that will surely impress your family and friends!
How to prepare Lemon Raspberry Cake
Ingredients:
- 1 1/2 cups all-purpose flour 🌾
- 1 teaspoon baking powder 🥄
- 1/2 teaspoon baking soda 🥄
- 1/4 teaspoon salt 🧂
- 1/2 cup unsalted butter, softened 🧈
- 1 cup granulated sugar 🍬
- 2 large eggs 🥚
- 1 teaspoon vanilla extract 🌿
- 1/2 cup buttermilk 🥛
- 1/4 cup fresh lemon juice 🍋
- 1 tablespoon lemon zest 🍋
- 1 cup fresh raspberries 🍇
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the lemon juice, lemon zest, and fresh raspberries.
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to serve Lemon Raspberry Cake
Serve the Lemon Raspberry Cake with a dusting of powdered sugar or a dollop of whipped cream on top. You can also garnish it with additional raspberries and lemon slices for a beautiful presentation. This cake is perfect for any occasion, from birthdays to sunny picnics! 🍰🍇
How to store Lemon Raspberry Cake
To store Lemon Raspberry Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate the cake, where it will stay fresh for about a week. You can also freeze slices of the cake wrapped in plastic wrap for up to 3 months. Just let them thaw at room temperature before serving!
Tips for preparing Lemon Raspberry Cake
- Make sure your butter is softened at room temperature for easy creaming with sugar.
- Gently fold the raspberries into the batter to prevent them from bursting.
- Use fresh lemons for the juice and zest, as they add the best flavor.
Variations
Try adding a layer of lemon or raspberry frosting for extra sweetness! You can also substitute blueberries or strawberries for a different fruity twist.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries! Just make sure to add them directly from frozen, and do not thaw them beforehand to prevent extra moisture in the batter.
2. Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend designed for baking.
3. How can I make the cake more lemony?
You can increase the amount of lemon juice and zest to suit your taste for a stronger lemon flavor!
Enjoy baking this delightful Lemon Raspberry Cake and savor every delicious bite! 🍋🍇✨