Lemon Raspberry Cake
User Reviews
5.0
312 reviews
Excellent
Lemon Raspberry Cake
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The Best Light and Fluffy Lemon Cake with Fresh Raspberries and a Lemon Cream Cheese Frosting.
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Ingredients
- 1 cup canola oil (or vegetable or olive oil)
- 3 large eggs
- 1 1/3 cup buttermilk
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons fresh lemon zest
- 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 fresh raspberries (plus more for garnish)
Lemon Cream Cheese Frosting:
- 1/2 cup butter (softened)
- (1) ounce pkg. cream cheese (softened)
- 4 1/2 cups powdered sugar
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
Garnish:
- 1 cup fresh raspberries
- 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.
Equipments used:
Notes
- *You may use cake flour for a more tender crumb
Nutrition Information
Show Details
Calories
495kcal
(25%)
Carbohydrates
74g
(25%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
261mg
(11%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
60g
(120%)
Vitamin A
268IU
(5%)
Vitamin C
6mg
(7%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
312 reviews
Excellent
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