Raspberry Lemon Cake
User Reviews
4.4
114 reviews
Good
Raspberry Lemon Cake
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Bursting with tangy lemon flavor, this Raspberry Lemon Cake is the perfect combination of tart and sweet. With its moist, tender crumb and creamy frosting, it's sure to be a hit at your next gathering.
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Ingredients
For the lemon cake:
- 1 2/3 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter softened
- 3 large eggs
- 1/2 cup lemon juice
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2% milk
For the raspberry buttercream:
- 1 cup frozen raspberries softened
- 3 tablespoons lemon juice
- 2 cups unsalted butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
Make the cake:
- Preheat the oven to 350° F. Prepare 4, 8-inch round cake pans with cooking spray. You can line with parchment paper as well to ensure they come out cleanly.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt with a whisk. Set aside.
- In a separate large mixing bowl, beat the butter, sugar, and lemon zest until smooth. Add the eggs, lemon juice, and vanilla extract. Mix until combined.
- Add the dry mixture and the milk alternately until completely combined, scraping the sides of the bowl as needed.
- Divide the batter evenly into the prepared cake pans. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
- Allow the cake to cool completely while making the frosting.
Make the buttercream:
- Combine the raspberries and lemon juice in a medium saucepan over medium heat. Allow the mixture to heat up and mash the raspberries. Simmer for 10 minutes.
- Strain the mixture into a bowl. Cover and let chill until completely cooled.
- Once the raspberry sauce is cooled, make the buttercream.
- Using a stand mixer and the paddle attachment, cream the softened butter and vanilla extract until smooth. Gradually add the powdered sugar until completely combined.
- Add the raspberry syrup a tablespoon at a time until the desired color and flavor is reached.
Assemble the cake:
- Place one cake layer on a cake plate. Using an offset spatula, frost the top with buttercream. Repeat with the next 3 layers.
- Once the cake is stacked, frost the entire outside of the cake with buttercream, making it as smooth as possible.
- Decorate the top of the cake with fresh lemon slices and fresh raspberries if desired.
- Store the cake in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Show Details
Calories
659kcal
(33%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
38g
(58%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
2g
Cholesterol
136mg
(45%)
Sodium
220mg
(9%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
1208IU
(24%)
Vitamin C
7mg
(8%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 136mg | 45% |
| Sodium | 220mg | 9% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 1208IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
114 reviews
Good
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