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Zesty Raspberry Lemon Cake

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A delightful explosion of tangy lemon and fresh raspberry enveloped in a tender, buttery crumb, perfect for any occasion.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • ¾ cup buttermilk
  • ¼ cup fresh lemon juice
  • 2 cups raspberries (fresh or frozen)
  • ½ cup granulated sugar (for raspberry filling)
  • 2 tablespoons fresh lemon juice (for raspberry filling)
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • 2 ½ cups unsalted butter, softened (for frosting)
  • 8 cups powdered sugar, sifted
  • ½ cup fresh lemon juice (for frosting)
  • 2 tablespoons fresh lemon zest (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • 1–3 tablespoons heavy cream or milk (optional, for frosting)
  • Fresh raspberries (for garnish)
  • Additional lemon zest (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until fluffy. Beat in the eggs one at a time, then add the vanilla extract and lemon zest.
  4. Gradually add the dry ingredients, alternating with the buttermilk mixed with fresh lemon juice, starting and ending with the dry ingredients.
  5. Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool on wire racks.
  6. For the raspberry filling, simmer the raspberries with sugar and lemon juice for 5-7 minutes. Mix cornstarch with cold water and stir it into the raspberry mix to thicken. Remove from heat and let cool.
  7. For the buttercream frosting, beat the softened butter until fluffy. Gradually add powdered sugar, fresh lemon juice, zest, vanilla, and salt until creamy. Adjust frosting consistency with cream or milk as needed.
  8. Level the cooled cake layers and assemble, spreading frosting and raspberry filling between each layer.
  9. Apply a crumb coat of frosting and chill the cake for about 30 minutes. Frost the top and sides with remaining buttercream.
  10. Decorate with fresh raspberries and additional lemon zest. Chill before serving.

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing the batter to keep the cake light and airy.

Nutrition

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