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Raspberry Lemon Cake

A delightful dessert made with tangy lemon zest and sweet raspberries, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cup 1 cup granulated sugar
  • 0.5 cup ½ cup unsalted butter, softened
  • 2 large 2 large eggs
  • 0.5 cup ½ cup buttermilk (or milk with a splash of vinegar)
  • 1 large Zest of 1 large lemon
  • 1 tsp 1 tsp vanilla extract
  • 1.5 tsp 1 ½ tsp baking powder
  • 0.5 tsp ½ tsp baking soda
  • 0.5 tsp ½ tsp salt
  • 1 cup 1 cup fresh raspberries (or frozen) Be prepared for possible extra juice with frozen raspberries.
For the Lemon Glaze
  • 1 cup 1 cup powdered sugar
  • 2 tbsp 2 tbsp fresh lemon juice
  • to taste Extra raspberries for decoration For presentation.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease two 8-inch round cake pans with butter or cooking spray and optionally line the bottoms with parchment paper.
Mixing the Batter
  1. In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
  2. Add in the eggs one at a time, mixing well after each addition. Then stir in the buttermilk, vanilla, and lemon zest.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
  4. Gently fold in the fresh raspberries.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes. Then, flip them out onto wire racks to cool completely.
Making the Glaze
  1. In a bowl, mix the powdered sugar with lemon juice until smooth. Adjust the glossiness by adding more sugar or juice to your desired consistency.
Assembly
  1. Once the cakes are completely cool, drizzle the lemon glaze on top and garnish with extra raspberries.

Notes

Don’t overmix the batter, or it can lead to a dense cake. Taste the glaze before using and adjust the acidity to your preference. Store leftover cake in an airtight container in the fridge for about 3 days.