Description
This delightful Lemon Raspberry Cake combines the bright, tangy flavors of fresh lemon and juicy raspberries in a moist, tender cake. Topped with a creamy lemon cream cheese frosting and garnished with fresh raspberries and lemon slices, it’s a perfect dessert for spring and summer gatherings or any time you crave a refreshing citrus treat.
Ingredients
Scale
Cake
- 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)
Lemon Cream Cheese Frosting
- 1/2 cup Butter (softened)
- 1 (8-ounce) package Cream Cheese (softened)
- 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
Garnish
- 1 cup Fresh Raspberries
- Lemon Slices
Instructions
- Preheat Oven and Mix Wet Ingredients: Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Use an electric mixer to cream the ingredients together for about 2 minutes until well combined and slightly frothy.
- Combine Dry Ingredients and Fold: In another large bowl, stir together the sugar, flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.
- Prepare Raspberries: In a small bowl, toss the fresh raspberries with 2 tablespoons of flour. This coating prevents them from sinking during baking. Gently fold the raspberries into the batter.
- Prepare Cake Pans and Bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Alternatively, use two 9-inch pans but note the longer baking time. Evenly divide and pour the batter into the prepared pans. Bake accordingly: for three 8-inch pans, 20-26 minutes; for three 9-inch pans, 19-23 minutes; for two 9-inch pans, 30-36 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Allow cakes to cool completely.
- Make Lemon Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese together for 4-5 minutes until the mixture is light and fluffy, scraping down the bowl as needed. Add the powdered sugar, lemon juice, and lemon zest, continuing to beat until smooth. Chill the frosting until ready to use.
- Assemble and Garnish: Once the cakes have cooled, remove them from the pans. Spread a generous layer of the lemon cream cheese frosting onto one cake layer. Stack the next cake layer on top and spread frosting over the top and sides of the cake. Garnish with fresh raspberries and lemon slices. Optionally, chill for 20-30 minutes before serving to set the frosting.
Notes
- You may use cake flour for a more tender crumb in the cake batter.
- Coating the raspberries with flour helps prevent them from sinking to the bottom during baking.
- For even baking, use three pans as indicated; if using two pans, expect longer baking time.
- Chilling the frosting before assembling helps achieve a sturdier frosting that’s easier to spread.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
