There’s nothing quite like the refreshing and zesty taste of a Raspberry Lemon Cake to elevate any occasion. Incorporating the timeless flavors of tart lemons and sweet raspberries, this cake has become my go-to for both casual brunches and elegant gatherings. With its perfect balance of fruity and tangy notes, this dessert truly shines front and center at our family table.

I remember the first time I made this cake for my daughter’s birthday. She has always adored the flavor of fresh raspberries, and I wanted to surprise her with something special. I tweaked and perfected this recipe several times until I got that heavenly balance of lemon zest and juicy raspberries. It was a hit then, and it has since turned into a family favorite, with her requesting it year after year.

Why You’ll Love This Recipe

Easy to Make: This cake may look fancy, but it comes together with minimal effort, making it perfect for bakers of any skill level.
All-Season Favorite: While the fresh taste is perfect for summer picnics, it’s also a sunny dessert during the colder winter months.
Moist & Flavorful: The unique blend of raspberries and lemon creates a moist cake bursting with flavor.

Ingredients Notes

A key to achieving the cake’s best flavor is using fresh, organic lemons and raspberries. If fresh raspberries are unavailable, frozen raspberries provide a good substitute but make sure to thaw and drain any excess water. Ensure you use unsalted butter to control the salt level in the recipe. For those who prefer vegan options, coconut oil can be used instead of butter.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, cream together 1 cup of unsalted butter and 1 1/4 cups of granulated sugar until light and fluffy. This should take about 3-4 minutes at medium speed with a hand mixer.

Step 3

Add 3 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract and the zest of two lemons.

Step 4

Separately, mix 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of baking soda in another bowl. Gradually add these dry ingredients to the butter mixture, alternating with lemon juice, starting and ending with the flour mixture. Fold in 1 cup of fresh raspberries gently.

Step 5

Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage Options

Leftover cake should be stored in an airtight container at room temperature for up to three days. To keep it longer, you can refrigerate the cake for up to a week or freeze it for up to a month. Wrap individual slices in plastic wrap before placing them in a freezer-safe bag or container.

Variations & Substitutions

If you’re looking to make it gluten-free, substitute the all-purpose flour with a gluten-free baking mix. For a more tropical twist, try substituting half the lemon zest with orange zest. You can also switch raspberries with blueberries for a different berry flavor.

Serving Suggestions

Serve this cake as a delightful end to a summer barbecue, or pair it with your afternoon tea. For a little extra indulgence, top each slice with a dollop of whipped cream or a scoop of vanilla Ice Cream.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh? While bottled lemon juice is convenient, it lacks the fresh zest that comes from freshly squeezed lemons. For the best flavor in this cake, fresh lemon juice is highly recommended.

Can I make this cake dairy-free? Yes! Substitute the butter with an equal amount of coconut oil or a dairy-free margarine. Ensure that your margarine is suitable for baking.

How can I keep the raspberries from sinking? To prevent raspberries from sinking, you can toss them with a tablespoon of flour before folding them into the batter. This helps them stay suspended in the cake during baking.

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