Name: Lemon Raspberry Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/2 cup coconut oil (or regular butter); 1 cup granulated sugar; 2 pieces eggs; 1/2 teaspoon vanilla extract; 1/2 pieces lemon (zested); 3/4 cup self-rising flour; 1/2 cup all purpose flour (+ 2 tablespoons more); 1/2 cup milk; 3 oz. cream cheese (room temperature); 1/2 cup heavy whipping cream; 1/2 cup powdered sugar; 1/2 pieces lemon (zested); 1/2 teaspoon vanilla extract; lots pieces fresh raspberries

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Every time I make Lemon Raspberry Cake, it feels like a celebration. The bright, zesty notes of lemon paired with the tart sweetness of fresh raspberries create an irresistible combination that’s perfect for any occasion. I still remember the first time I baked this cake; I was trying to impress friends at a summer gathering. The moment I pulled it out of the oven, the aroma filled the kitchen, making everyone eager to taste. Each bite of this cake is a burst of flavor, making it a go-to dessert that leaves everyone asking for the recipe. Whether it’s a birthday, a picnic, or just a day to indulge, Lemon Raspberry Cake never fails to add a touch of joy and sweetness to the moment.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
15 mins

Cook Time:
35 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
18 g

Tools Used:
Wooden Spoon, Oven, Baking Sheet, Mixing Bowl, Frying Pan

What Makes This Lemon Raspberry Cake Special

Perfectly Balanced Flavors

One of the key reasons I love Lemon Raspberry Cake is its incredible balance of flavors. The tartness of the raspberries complements the bright, citrusy notes of lemon, creating a refreshing taste that’s never too sweet. It’s the kind of cake that can lift your spirits and brighten your day.

Versatile for Any Occasion

This recipe is incredibly versatile. Whether you’re serving it at a summer barbecue, a tea party, or a festive holiday gathering, Lemon Raspberry Cake fits right in. Its beautiful presentation and vibrant colors make it a showstopper, and it pairs wonderfully with a cup of tea or coffee.

A Dose of Freshness

Using fresh raspberries elevates this cake to another level. The bursts of juicy raspberries in every slice not only add flavor but also texture. It’s like a delightful surprise with each bite, making it hard to resist seconds!

Easy to Make

Even if you’re new to baking, this cake is straightforward and forgiving. With just a handful of ingredients and simple steps, you’ll have a delightful dessert that looks and tastes like you spent hours in the kitchen. Plus, the satisfaction of creating something so delicious is hard to beat!

Frosting That’s a Dream

The frosting on Lemon Raspberry Cake is another highlight. It’s creamy, light, and perfectly sweet, providing a wonderful contrast to the tartness of the cake. The combination of cream cheese and heavy cream creates a texture that’s smooth and indulgent.

Beautifully Colorful

Last but not least, the visual appeal of this cake is remarkable. The vibrant yellow of the lemon cake and the rich red of the raspberries create a stunning combination that’s sure to impress. It’s a cake that not only tastes good but looks gorgeous on the table!

What You’ll Need for Lemon Raspberry Cake

When crafting the perfect Lemon Raspberry Cake, the ingredients play a vital role in achieving that ideal balance of flavor and texture. Each ingredient works harmoniously to create a cake that is moist, flavorful, and downright irresistible. From the zesty lemons to the sweet, juicy raspberries, each component contributes to the overall deliciousness.

1/2 cup coconut oil or regular butter: This is your primary fat, giving the cake its moist texture. Using coconut oil adds a subtle flavor that pairs wonderfully with the lemon.
1 cup granulated sugar: Sweetens the cake and aids in achieving a light, fluffy texture when beaten with the fat.
2 eggs: They provide structure and moisture to the cake.
1/2 teaspoon vanilla extract: Adds depth of flavor to the cake.
1/2 lemon zested: The zest enhances the lemon flavor, making it more vibrant.
3/4 cup self-rising flour: This flour helps the cake rise beautifully.
1/2 cup all-purpose flour + 2 tablespoons more: Provides structure and balance with the self-rising flour.
1/2 cup milk: Adds moisture to the batter, making it easier to mix.
3 oz. cream cheese (room temperature): This is used for the frosting, providing richness and flavor.
1/2 cup heavy whipping cream: Makes the frosting light and fluffy.
1/2 cup powdered sugar: Sweetens the frosting and helps stabilize it.
1/2 lemon zested: For an extra lemony punch in the frosting.
1/2 teaspoon vanilla extract: Adds flavor to the frosting.
Lots of fresh raspberries: These are the stars of the cake, providing bursts of flavor and color.

Directions for Lemon Raspberry Cake

Making Lemon Raspberry Cake is a joyful experience filled with vibrant flavors and delightful aromas. Each step brings you closer to that perfect slice, so let’s dive in!

Preheat your oven to 350 degrees F. As it heats, cut a circle out of parchment paper to line the bottom of an 8 or 9-inch round cake pan. This will help ensure an easy release after baking. Lightly grease the pan and set it aside.
In a large mixing bowl, whip together the coconut oil (or butter, if preferred) and granulated sugar until the mixture becomes light and fluffy. This process incorporates air, which is crucial for a light cake.
Next, add in the eggs, vanilla extract, and lemon zest to the bowl. Stir well to combine everything, scraping down the sides to make sure all the ingredients meld together perfectly.
Now, it’s time to alternate mixing in the self-rising flour and all-purpose flour with the milk. Start by adding a bit of flour, then some milk, and repeat until everything is well mixed. This technique keeps your batter from getting tough.
Once all the ingredients are combined, spoon the mixture into the prepared pan. Use a spatula to smooth out the top, ensuring even baking.
Pop the cake in the oven and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when lightly touched.
After baking, let the cake cool in the pan for about 15 minutes before gently removing it by flipping it out onto a cooling rack. Allow it to cool completely before frosting.
For the frosting, whip the cream cheese in a stand mixer until it’s soft and creamy. Gradually add in the heavy whipping cream, mixing until it’s evenly incorporated. If you see any lumps, pause and scrape the sides of the bowl before continuing.
Once all the cream is mixed in and the consistency is thick and smooth, stir in the remaining powdered sugar and lemon zest. Turn the mixer on high and whip for about 2 to 3 minutes until fluffy.
Spread the frosting generously over the cooled cake, and don’t hold back on the fresh raspberries! Scatter them on top for a beautiful finish. Finally, store the cake in the refrigerator until you’re ready to serve it.

Things Worth Knowing

Use room temperature ingredients: This helps to create a smooth batter.
Don’t overmix: Mix just until combined to maintain the cake’s light texture.
Check for doneness: Keep an eye on the cake as it bakes; ovens can vary in temperature.
Cool completely: Make sure the cake is fully cooled before frosting to prevent melting.

Tips for Success

When making Lemon Raspberry Cake, a few tips can ensure success in your baking endeavors. Here are some insights to enhance your experience:

Storage: This cake is best stored in the refrigerator due to the cream cheese frosting. It can last for about three days.
Freezing: You can freeze the cake without frosting for up to three months. Just make sure it’s well wrapped.
Pairing: Consider serving this cake with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Garnish: Add edible flowers or mint leaves for a beautiful presentation.
Variations: Feel free to experiment with other berries like blueberries or strawberries based on your preference.

Great Combinations for Lemon Raspberry Cake

Pairing Lemon Raspberry Cake with the right sides and flavors can elevate any occasion. Here are some fantastic combinations:

Fresh Fruit Salad: A light and refreshing fruit salad complements the rich flavors of the cake perfectly.
Tea or Coffee: Serve this cake alongside a warm cup of tea or coffee for a delightful afternoon treat.
Picnic Treat: This cake is perfect for picnics or outdoor gatherings; just slice and pack.
Brunch Delight: It makes for a beautiful brunch dessert, especially when served with mimosas.
Seasonal Celebrations: Whether it’s spring or summer, this cake is a wonderful addition to any celebration, from birthdays to holidays.

FAQ

Yes, you can use frozen raspberries in Lemon Raspberry Cake. Just make sure to thaw them and drain any excess moisture before adding them to the batter. Frozen raspberries can actually add a nice texture to the cake, and they won’t lose their flavor.

The best way to check if your Lemon Raspberry Cake is done baking is to insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, your cake is ready! Additionally, the cake should be golden brown and spring back when lightly pressed.

This cake pairs wonderfully with a variety of accompaniments. Consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A refreshing fruit salad also complements the zesty flavors perfectly. For a beverage, a cup of tea or coffee works beautifully.

To store your Lemon Raspberry Cake, place it in the refrigerator, especially since it has cream cheese frosting. It’s best enjoyed within three days, but it can last up to a week. Make sure to cover it to prevent it from drying out or absorbing other odors.

Conclusion

The Lemon Raspberry Cake is a delightful combination of flavors that can brighten any occasion. Its zesty lemon and fresh raspberries come together to create a dessert that’s both beautiful and delicious. I encourage you to try making this cake; you won’t regret it. It’s sure to become a favorite in your home, and you’ll find yourself baking it again and again.