Lemon Raspberry Cake
User Reviews
5
Lemon Raspberry Cake
Description
Lemon Raspberry Cake starts with a rich batter incorporating canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest for a citrus-infused base. Sugar, flour, baking powder, baking soda, and salt are mixed separately before combined with wet ingredients. Tossing raspberries in a small amount of flour coats the berries to prevent them from sinking during baking and ensures an even distribution in the cake.
The batter is portioned into three greased pans and baked at a moderate temperature until a toothpick comes out clean, yielding moist, tender layers. The lemon cream cheese frosting blends softened butter and cream cheese whipped until fluffy, with lemon juice, zest, and powdered sugar added to create a smooth, tangy frosting that complements the raspberry and lemon flavors.
This cake can be served as a centerpiece dessert garnished with fresh raspberries and lemon slices, offering bright flavors and a balance of creamy and fruity textures. Using cake flour instead of all-purpose flour softens the crumb further, giving a more delicate bite.
Ingredients
- 1 cup canola oil (or vegetable or olive oil)
- 3 large egg
- 1 1/3 cup buttermilk
- 1 Tablespoon lemon juice fresh
- 2 Tablespoons lemon zest fresh
- 2 cups sugar
- 2 cups flour (plus 2 Tablespoons more for the raspberries)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups raspberries plus more for garnish, fresh
Lemon Cream Cheese Frosting:
- 1/2 cup butter (softened)
- (1) ounce pkg. cream cheese (softened)
- 4 1/2 cups powdered sugar
- 1 Tablespoon lemon juice fresh
- 1/2 teaspoon lemon zest
Garnish:
- 1 cup raspberries fresh
- lemon slices
Instructions
- Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
- In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- In a small bowl, carefully toss raspberries with 2 Tablespoons of flour to coat them. This helps to keep the raspberries from sinking to the bottom. Fold into the batter.
- Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.
To make Lemon Cream Cheese Frosting:
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and cream together. Chill.
To assemble cake:
- Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with fresh raspberries and lemon slices.Optional: Let chill for 20-30 minutes to let the frosting set up.
Notes
- Substituting cake flour for all-purpose flour will create a more tender crumb in the cake layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 74g | 25% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 261mg | 11% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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