Description
This delightful Lemon Raspberry Cake combines the tartness of fresh lemons with the sweetness of ripe raspberries, enveloped in a moist, tender cake and topped with a luscious lemon cream cheese frosting. Perfect for any occasion, this cake offers a refreshing burst of citrus and berry flavors that capture the essence of spring and summer.
Ingredients
Scale
Cake Ingredients
- 1 cup Canola Oil (or vegetable or olive oil)
- 3 large Eggs
- 1 1/3 cup Buttermilk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour (plus 2 Tablespoons more for the raspberries)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Raspberries (plus more for garnish)
Lemon Cream Cheese Frosting
- 1/2 cup Butter (softened)
- 1 (8-ounce) package Cream Cheese (softened)
- 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
Garnish
- 1 cup Fresh Raspberries
- Lemon Slices
Instructions
- Preheat and Prepare Batter: Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the oil, eggs, buttermilk, lemon juice, and lemon zest. Beat the mixture for 2 minutes until smooth and well blended.
- Mix Dry Ingredients: In a separate large bowl, stir together sugar, flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and gently fold until incorporated.
- Prepare Raspberries: Carefully toss the fresh raspberries with 2 tablespoons of flour in a small bowl. This coating helps prevent the berries from sinking to the bottom during baking. Fold the floured raspberries gently into the batter.
- Fill and Bake Pans: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Alternatively, you can use two 9-inch pans but adjust baking time accordingly. Distribute the batter evenly among the prepared pans.
- Bake the Cake: If using three 8-inch pans, bake for 20-26 minutes or until a toothpick inserted into the center comes out clean. For three 9-inch pans, bake 19-23 minutes, and for two 9-inch pans, bake 30-36 minutes. Remove from oven and allow cakes to cool completely.
- Make Lemon Cream Cheese Frosting: In a large bowl, beat softened butter and cream cheese together for 4-5 minutes until light and fluffy, scraping down the sides frequently. Add powdered sugar, fresh lemon juice, and lemon zest, and beat until smooth. Chill frosting until ready to use.
- Assemble the Cake: Remove cooled cakes from pans. Spread a generous layer of frosting on top of one cake layer. Place the next cake layer on top and spread frosting over the entire cake. Garnish with fresh raspberries and lemon slices.
- Optional Chilling: For best results, chill the assembled cake for 20-30 minutes to allow the frosting to set before serving.
Notes
- You may use cake flour instead of all-purpose flour for a more tender crumb.
- Ensure cream cheese and butter are softened to room temperature for smooth frosting.
- Coating raspberries in flour prevents them from sinking and keeps the cake batter evenly textured.
- If you don’t have buttermilk, you can substitute with 1 1/3 cups milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- This cake is best served chilled or at room temperature.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 390
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
