Spring baking fills me with joy, and this Lemon Raspberry Cake is a delightful embodiment of the season. Bursting with the fresh and tangy flavors of lemon and raspberry, this cake is a must-try for any spring baking enthusiast. The light and moist lemon cake layers, interspersed with juicy raspberries, are a true treat for the taste buds.
Assembling this Lemon Raspberry Cake is a breeze with its quick-to-make lemon buttercream that perfectly complements the fruity layers. Topped with an abundance of fresh raspberries and zesty lemon zest, this cake is not only a feast for the palate but also a feast for the eyes. If you’re looking for a weekend baking project that screams spring, look no further than this gorgeous Lemon Raspberry Cake.
Ingredients for Lemon Raspberry Cake
Cake Base
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 cup fresh raspberries
Raspberry Filling
- 1 cup seedless raspberry jam
- 1 tablespoon cornstarch
- 1 cup unsalted butter, softened
- 16 oz cream cheese, softened
- 2 teaspoons lemon extract
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 8 cups powdered sugar
Required Equipment
When preparing this delightful lemon raspberry cake recipe, having the right equipment is essential for achieving the best results. Here are the types of pans and additional tools that will help you in creating this delicious dessert:
Types of Pans for Best Results
- Three 9-inch Round Nonstick Cake Pans: These pans are perfect for baking the cake layers evenly and ensuring a uniform shape for each layer. Make sure to grease the pans with butter and line the bottom with parchment paper for easy release.
- Ziptop Plastic Bag: Use this to pipe a border or dam of frosting around the edge of the cake before adding the raspberry filling. It helps to keep the filling in place and prevents it from squishing out the sides.
- Whisk and Mixing Bowls: Essential for combining the dry and wet ingredients seamlessly and ensuring a smooth batter consistency.
- Electric Mixer: For whipping up the lemon buttercream frosting to a light and fluffy texture.
- Spatula: Useful for folding in the raspberries into the cake batter gently.
- Cake Stand or Serving Plate: Get a beautiful presentation by assembling the cake layers on a cake stand or serving plate.
Preparing the Ingredients
Before diving into baking the lemon raspberry cake, it’s essential to prepare the ingredients properly to ensure a successful outcome. Follow these steps to get your raspberries ready and extract the vibrant lemon zest and juice for that extra zing in your cake.
Preparing the Raspberries
To prepare the raspberries for the cake, start by rinsing them under cold water and patting them dry gently with a paper towel. Carefully remove any stems or leaves from the berries and set them aside for mashing and additional decorations later in the recipe.
Lemon Zest and Juice Extraction
For the fresh lemon zest, you’ll need a zester or a fine grater. Wash the lemons thoroughly, then zest them over a clean plate or cutting board, being cautious not to get the white pith, which can be bitter. To extract the lemon juice, roll the lemons on the countertop to soften them before cutting and squeezing them with a citrus juicer or by hand. Make sure to strain the juice to remove any seeds or pulp before using it in the recipe.
Cake Batter Instructions
As I delve into the process of creating the perfect lemon raspberry cake, the preparation of the cake batter stands as a crucial step towards achieving a delightful and moist dessert.
Mixing the Dry Ingredients
In a pivotal maneuver towards crafting the ideal cake batter, begin by combining the dry components. Sift together the flour, baking powder, baking soda, and a pinch of salt. Ensuring the even distribution of these elements lays the foundation for a harmonious blend in the final cake.
Combining the Wet Ingredients
Moving on to the wet ingredients, whisk together the vegetable oil, sugar, eggs, buttermilk, vanilla extract, lemon juice, and lemon zest. This amalgamation of flavors and textures is key to instilling the cake with a vibrant lemony essence, complementing the tartness of the raspberries.
Integrating Mixtures and Baking
With both the dry and wet elements prepared, it’s time to bring them together. Gently fold the wet ingredients into the dry mix until just combined, being mindful not to overmix the batter. The addition of raspberries coated in flour adds a burst of fruity flavor to the cake. Once the batter is evenly mixed, divide it into the prepared cake pans and bake in a preheated oven at 350 degrees Fahrenheit. A toothpick inserted should come out clean, signaling that your lemon raspberry cakes are ready to delight taste buds.
Making Raspberry Filling
To create the irresistible raspberry filling for your Lemon Raspberry Cake, follow these steps to ensure a burst of fruity flavor in every bite.
Step 1: Prepare the Raspberries
Start by washing and patting dry fresh raspberries. This step is crucial to remove any dirt or impurities and ensure a clean, flavorful filling.
Step 2: Make the Raspberry Mixture
In a saucepan, combine the prepared raspberries with sugar and a splash of lemon juice. Cooking the mixture over low heat helps concentrate the flavors and develop that signature tartness.
Step 3: Thicken the Filling
Simmer the raspberry mixture until it thickens to a jam-like consistency. This process intensifies the raspberry flavor and creates a sturdy filling that holds up well between cake layers.
Step 4: Cool and Store
Once the raspberry filling reaches the desired thickness, let it cool completely before using it in your cake. Storing the filling in the refrigerator helps it set further and enhances its texture.
Step 5: Assemble the Cake
Before layering the cake, ensure the raspberry filling is at the right temperature for easy spreading. Use a piping bag or offset spatula to evenly distribute the filling between the lemon cake layers.
By following these steps, you’ll elevate your Lemon Raspberry Cake with a homemade raspberry filling that adds a tangy and sweet contrast to the zesty lemon layers.
Preparing Lemon Cream Cheese Frosting
To make the delicious lemon cream cheese frosting for our Lemon Raspberry Cake, follow these simple steps:
- Mashing Raspberries: Begin by mashing fresh raspberries with half of the granulated sugar until you achieve a smooth puree. This puree will add a burst of fruity flavor to the frosting.
- Cream Cheese Preparation: Place the cold cream cheese, which should be at room temperature for optimal consistency, into a medium mixing bowl. Using an electric hand mixer, beat the cream cheese on medium speed until it becomes smooth and creamy.
- Incorporating Raspberry Juice: Once the cream cheese is smooth, add 2 tablespoons of the raspberry juice to the mixture. This step infuses the frosting with a hint of raspberry flavor, balancing the zesty lemon notes perfectly.
- Whipping Heavy Cream: In a separate bowl, whip the cold heavy whipping cream until it starts to thicken. Add the remaining granulated sugar gradually while continuing to whip. Beat the cream until stiff peaks form, ensuring not to over whip.
- Folding in Whipped Cream: Gently fold half of the whipped cream into the cream cheese mixture. This step ensures a light and airy texture to the frosting. Be careful not to overmix, as this can deflate the frosting and affect the overall consistency.
- Incorporating Vanilla Extract: Lastly, fold in the pure vanilla extract, providing a subtle depth of flavor to the frosting. This addition enhances the overall taste profile of the lemon cream cheese frosting.
By following these steps, you’ll create a luscious and creamy lemon cream cheese frosting that perfectly complements the tangy-sweet flavors of the Lemon Raspberry Cake.
Cake Assembly
After preparing the lemon cake layers, raspberry filling, and lemon cream cheese frosting, it’s time to assemble your delightful Lemon Raspberry Cake. Follow these steps to stack, fill, and frost your cake for a visually stunning and delicious dessert.
Layering and Filling the Cake
- Stack the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help the first layer stick.
- Pipe a thick ring of frosting on top of the first cake layer.
- Spread about 1/4 cup of the raspberry filling inside the ring of frosting.
- Pipe a layer of lemon cream cheese frosting on top of the raspberry filling.
- Repeat the process with the remaining cake layers.
- Chill the assembled cake in the fridge for 30 minutes or in the freezer for 10 minutes to allow the filling to set and make frosting easier.
- Start by making a crumb coat: Separate about 3/4 cup of frosting and thinly frost the entire cake, starting from the top and working your way down.
- Chill the cake before applying the final frosting layer.
- Frost the cake with the remaining frosting as desired, ensuring a smooth finish.
- Optionally, pipe a ring of frosting around the bottom of the cake and garnish with fresh raspberries.
- Chill the cake in the freezer for 20-30 minutes to firm up before serving, or refrigerate for at least 45 minutes if not serving immediately.
- Serve the cake at room temperature for the best taste and texture experience.
Decoration and Garnishing Tips
Decorating a lemon raspberry cake offers a chance to add visual appeal and enhance the flavors. Here are some tips for adding fresh raspberries and incorporating lemon zest to elevate the presentation of your cake.
Adding Fresh Raspberries
Fresh raspberries not only add a burst of color to your lemon raspberry cake but also provide a delightful taste. To decorate, consider placing whole or halved fresh raspberries on top of the cake, around the edges, or even creating a design in the center. These berries not only look stunning but also complement the tangy lemon and sweet raspberry flavors of the cake.
Lemon Zest Decor
Lemon zest adds a zingy and citrusy aroma to your cake while also serving as a vibrant decorative element. Grate fresh lemon zest over the top of the frosted cake or create intricate designs for a visually appealing finish. The zest not only offers a pop of color but also enhances the overall lemon flavor profile of the cake, making each bite a delightful citrus experience.
Storing and Serving
Refrigeration and Serving Recommendations
After frosting the cake, store it in the refrigerator to maintain its freshness. When ready to serve, take the cake out of the fridge about an hour or two beforehand so it can come to room temperature. This allows for the flavors to develop fully before indulging in each delicious slice.
For a delightful serving experience, garnish the cake with fresh raspberries and thin lemon slices. These additions not only enhance the visual appeal of the dessert but also offer a burst of fruity flavors that complement the zesty lemon and sweet raspberry components of the cake. Enjoy this Lemon Raspberry Cake for up to 3 days when stored properly in the refrigerator.
Conclusion
Creating a delectable Lemon Raspberry Cake is a delightful journey filled with zesty lemon flavors and juicy raspberries. From the moist lemon layers to the creamy lemon buttercream, every bite offers a burst of freshness and sweetness. The combination of tangy raspberries and smooth cream cheese frosting adds a perfect balance of flavors. Remember to refrigerate the cake after frosting for optimal freshness and bring it to room temperature before serving to enhance its taste. Garnish with fresh raspberries and lemon slices to elevate both the visual appeal and fruity essence of this delightful dessert. With proper storage, this Lemon Raspberry Cake can be enjoyed for up to 3 days, ensuring a delicious treat for any occasion.
