Raspberry Lemon Cake

Introduction: Raspberry Lemon Cake is a vibrant, fruity dessert that combines the zesty freshness of lemons with the sweet-tart burst of raspberries. The cake itself is soft and moist, with a light and fluffy texture, while the raspberry swirl and lemon glaze bring extra layers of flavor to every bite. Whether you’re serving it at a family gathering, a birthday party, or just as a treat for yourself, this cake is sure to be a showstopper.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

The balance of tartness from the lemon and the sweet, juicy raspberries makes it a perfect dessert for any season. Plus, the combination of these two fruits in both the cake and the glaze adds a beautiful pop of color and a refreshing taste that will leave everyone coming back for more.

Table of Contents
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
Zest of 2 lemons
1/2 cup fresh lemon juice
1/2 cup whole milk (or buttermilk for added tang)
1 cup fresh raspberries (or frozen raspberries, thawed)
1 tbsp all-purpose flour (for tossing raspberries)
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest (optional, for extra citrus flavor)
For the Raspberry Swirl:
1/2 cup fresh raspberries (or frozen raspberries, thawed)
2 tbsp granulated sugar
1 tsp lemon juice
Instructions:
Step 1: Prepare the Raspberry Swirl
Cook the raspberry mixture: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5-7 minutes, mashing the raspberries with a spoon as they soften and release their juices. Once the mixture thickens slightly and becomes syrupy, remove from the heat and let it cool.
Strain (optional): If you prefer a smoother swirl, you can strain the raspberry mixture to remove the seeds. Otherwise, leave the mixture as it is for a more textured swirl.
Step 2: Prepare the Cake Batter
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles for easy removal.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Read more on next page