Description
This Lemon Raspberry Cake is a delightful and moist dessert combining the fresh tartness of lemon with juicy raspberries. Layers of tender lemon-infused cake are balanced with a creamy lemon cream cheese frosting and garnished with fresh raspberries and lemon slices, making it perfect for spring or summer gatherings.
Ingredients
Scale
Cake Ingredients
- 1 cup Canola Oil (or vegetable or olive oil)
- 3 large Eggs
- 1 1/3 cup Buttermilk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour (plus 2 Tablespoons more for the raspberries)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Raspberries (plus more for garnish)
Frosting Ingredients
- 1/2 cup Butter (softened)
- 1 (8-ounce) pkg. Cream Cheese (softened)
- 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
- 1 cup Fresh Raspberries
- Lemon Slices (for garnish)
Instructions
- Preheat and Mix Wet Ingredients: Preheat oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Cream the mixture together for 2 minutes until well blended.
- Combine Dry Ingredients and Mix: In a separate large bowl, mix together sugar, flour, baking powder, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture and gently fold until just combined, taking care not to overmix.
- Prepare Raspberries and Incorporate: Toss the fresh raspberries with 2 tablespoons of flour in a small bowl. This coating helps prevent the raspberries from sinking to the bottom during baking. Fold the coated raspberries carefully into the batter.
- Prepare Pans and Bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Alternatively, you can use two 9-inch pans, but note that baking time will be longer. Divide the batter evenly among the pans. Bake according to pan size: for three 8-inch pans, bake 20-26 minutes; for three 9-inch pans, bake 19-23 minutes; for two 9-inch pans, bake 30-36 minutes. Use a toothpick inserted into the center to check doneness—it should come out clean. Allow cakes to cool completely.
- Make the Lemon Cream Cheese Frosting: In a medium bowl, beat softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, continuing to beat until fully incorporated. Mix in fresh lemon juice and lemon zest for added flavor. Beat the frosting until light and fluffy.
- Assemble and Garnish the Cake: Once the cake layers have cooled, spread a generous amount of frosting over one layer. Repeat with remaining layers, finishing with frosting all around the outside. Garnish the top with fresh raspberries and lemon slices for a beautiful presentation. Chill in the refrigerator for at least 30 minutes before serving to set the frosting and enhance the flavors.
Notes
- To prevent raspberries from sinking, toss them in flour before folding into batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tbsp lemon juice or vinegar to 1 1/3 cups milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter to keep the cake tender.
- The cake keeps well refrigerated for up to 3 days.
- Serve chilled or at room temperature for best flavor.
