Raspberry Lemon Cake
User Reviews
5.0
3 reviews
Excellent
Raspberry Lemon Cake
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If you need a break from regular chocolate or vanilla cake, this Raspberry Lemon Cake has a fresh and fruity flavor is just what you need. It’s easy to make and quick to assemble. And, if you’re anything like me, this refreshing flavor combination marks the coming of summer.
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Ingredients
For the Cake
- 4 large eggs
- ¾ cup whole milk
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon zested and juiced
- 3 cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups fresh raspberries
For the Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 Tablespoons heavy whipping cream
- 1 lemon juiced and zested
Instructions
For the Cake
- Whisk together the eggs and ¼ cup of the milk in a small bowl until slightly combined. Set aside.
- In a mixing bowl, beat butter, sugar, vanilla, lemon zest, and lemon juice for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg mixture until fully blended.
- Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in raspberries.
- Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
For the Frosting
- For the frosting, beat butter for 3-4 minutes until pale in color.
- Add powdered sugar, lemon zest and lemon juice (about 2 Tablespoons from fresh lemon) and heavy cream. Beat for 3-5 minutes until fluffy.
Assembly
- To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake, sides and top.
- Garnish with extra slices of lemons and fresh raspberries, if desired.
Notes
- Fresh raspberries work best in this cake. You CAN use frozen berries if needed, but be warned that they might tint it pink! To minimize this, toss the frozen berries with a little flour before adding them to the cake batter. The berries will likely seep their color into the cake, but it will still taste good.
- Storage Tips. This is best stored in a cake saver, in the refrigerator. It's best eaten within 3 days.
- You can also freeze today's recipe by slicing large pieces and placing them on plastic wrap. Wrap them up and slide into a ziploc freezer bag or other airtight freezer safe container. When ready to enjoy, thaw in refrigerator overnight.
- Whole Milk- can be swapped for buttermilk, or for my homemade buttermilk substitute. Pairs nicely with the citrus!
Nutrition Information
Show Details
Serving
1slice
Calories
671kcal
(34%)
Carbohydrates
96g
(32%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
130mg
(43%)
Sodium
236mg
(10%)
Potassium
134mg
(4%)
Fiber
2g
(8%)
Sugar
70g
(140%)
Vitamin A
977IU
(20%)
Vitamin C
13mg
(14%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 671kcal | 34% |
| Carbohydrates | 96g | 32% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 236mg | 10% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 70g | 140% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 13mg | 14% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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