Raspberry Lemon Cake
User Reviews
4.4
Raspberry Lemon Cake
Description
The Raspberry Lemon Cake consists of multiple 8-inch round layers baked from a batter blending sugar, softened butter, fresh lemon zest and juice, eggs, vanilla extract, flour, baking powder, baking soda, salt, and milk. The lemon zest and juice impart a fresh citrus flavor throughout the tender crumb. Baking until a clean toothpick test ensures moist, yet cooked-through layers suitable for stacking.
The buttercream frosting starts with simmering softened raspberries and lemon juice to concentrate the flavor, which is then strained and chilled before being combined with softened butter, vanilla, and powdered sugar for a smooth, luscious texture. This frosting is creamy with evident raspberry and lemon notes, making the cake both sweet and tangy.
Cut into 15 slices, this cake portion is ideal for serving at parties or special occasions. The flavor combination highlights natural fruit acids balancing the buttery sweetness. The recipe notes suggest this calorie estimate is approximate, advising consultation with a nutritionist for precise dietary information if needed.
Ingredients
For the lemon cake:
- 1 2/3 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup butter softened, unsalted
- 3 large egg
- 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 milk 2%
For the raspberry buttercream:
- 1 cup raspberries softened, frozen
- 3 tablespoons lemon juice
- 2 cups butter softened, unsalted
- 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
- The cake yields 15 slices, with calorie counts intended as estimates based on typical ingredients.
- For accurate nutrition details, use a dedicated nutrition calculator or consult a dietitian.
- Simmering raspberries before incorporating them into the buttercream enhances flavor concentration.
- Allow cakes to cool fully before frosting for best texture and assembly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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