This Lemon Raspberry Cake is easy to make, soft, and full of fresh flavors. The tangy lemon and sweet raspberries make it a treat everyone will love. Here’s how you can bake it step by step.
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 ½ tablespoons lemon zest
- ½ cup lemon juice
- ½ cup sour cream
- ½ cup buttermilk
- 1 ½ cups raspberries (lightly coated in flour)
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 2 ½ tablespoons lemon juice
- 1 cup raspberry puree (strained for smoothness)
How to Make It
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C). Grease two 9-inch pans and line them with parchment paper.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and sugar until it’s fluffy. Add the eggs one at a time, mixing after each.
- Add vanilla, lemon zest, and lemon juice. Mix well.
- Slowly add the dry ingredients, sour cream, and buttermilk, taking turns.
- Gently mix in the raspberries.
- Pour the batter into the pans and bake for 30-35 minutes. Let them cool before adding frosting.
Step 2: Make the Frosting
- Mix the cream cheese and butter until smooth.
- Add powdered sugar, lemon juice, and raspberry puree. Mix until fluffy.
Step 3: Assemble the Cake
- Place one cake layer on a plate. Spread frosting on top.
- Add the second cake layer. Cover the entire cake with frosting.
- Decorate with raspberries and lemon zest.
Tips
- Toss raspberries with flour to stop them from sinking in the batter.
- Sift powdered sugar to avoid lumps in the frosting.
- Store the cake in the fridge for up to 3 days.
Enjoy your homemade Lemon Raspberry Cake!
