ADVERTISEMENT
Cream the butter and sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs and flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Alternate adding dry ingredients and liquid: Add the flour mixture to the wet ingredients in three parts, alternating with the lemon juice and milk (begin and end with the flour mixture). Mix until just combined, being careful not to overmix.
Toss the raspberries in flour: In a small bowl, toss the fresh raspberries with 1 tablespoon of flour. This helps prevent the berries from sinking to the bottom of the cake. Gently fold the raspberries into the batter.
Step 3: Bake the Cake
Spoon the batter into the pans: Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Add the raspberry swirl: Drop spoonfuls of the cooled raspberry mixture onto the cake batter, then use a skewer or toothpick to gently swirl it into the batter, creating a marbled effect. Be careful not to overmix; you want to maintain that pretty swirl pattern.
Bake the cakes: Place the cake pans in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few crumbs. If the top is browning too quickly, you can cover the cakes loosely with aluminum foil for the last 10 minutes of baking.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Lemon Glaze
Prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and optional lemon zest until smooth. If the glaze is too thick, you can add a bit more lemon juice to reach your desired consistency.
Step 5: Assemble the Cake
Frost the cake: Once the cakes are completely cool, place one layer of the cake on a serving platter. Drizzle half of the lemon glaze over the top, letting it gently drip down the sides.
Add the second layer: Place the second cake layer on top, then drizzle the remaining glaze over the top of the cake.
Optional garnish: For a decorative touch, you can top the cake with fresh raspberries and a few sprigs of mint. If you prefer, you can add additional lemon zest for extra flavor and color.
Notes:
Storage: This cake can be stored in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 5 days.
Freezing: If you want to make this cake ahead of time, you can freeze the baked and cooled layers. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw before frosting and serving.
Fresh vs. Frozen Raspberries: You can use fresh or frozen raspberries in this recipe. If using frozen, thaw and drain them well before using, and toss them in flour to prevent them from sinking to the bottom of the cake.
For a fluffier texture: If you want a lighter, fluffier cake, you can use buttermilk instead of regular milk. It will add a slight tang that complements the lemon flavor.
Total Time:
Prep time: 20 minutes
Cook time: 25-30 minutes
Total time: 1 hour (including cooling)
Conclusion: This Raspberry Lemon Cake is the perfect balance of sweet and tart, with the bright flavors of lemon and the rich, juicy taste of raspberries. It’s a delightful treat for any occasion, whether you’re celebrating a special event or simply craving a delicious dessert. The combination of the moist cake, the tangy lemon glaze, and the fruity raspberry swirl makes this cake truly irresistible.
ADVERTISEMENT
