Raspberry Lemon Cake
Raspberry Lemon Cake
Introduction
Raspberry Lemon Cake is a bright and cheerful dessert that combines the sweet taste of fresh raspberries with zesty lemon. It’s a perfect treat for spring or summer gatherings. This cake is not only delicious but also easy to make, making it a great choice for any baking beginner.
Why Make This Recipe
This recipe is a wonderful way to enjoy the flavors of fresh fruit and citrus. Raspberry Lemon Cake is light, fluffy, and has a lovely balance of sweetness and tartness. It’s perfect for birthdays, picnics, or just a cozy afternoon at home with a cup of tea or coffee.
How to Make Raspberry Lemon Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- Zest of 1 lemon
- 1/4 cup lemon juice
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a lemon glaze before serving.
How to Serve Raspberry Lemon Cake
Serve the Raspberry Lemon Cake as is, or dust it with powdered sugar for a sweet touch. You can also drizzle a simple lemon glaze on top to enhance its flavor. It pairs beautifully with whipped cream or a scoop of vanilla ice cream.
How to Store Raspberry Lemon Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Make sure it is completely cooled before storing.
Tips to Make Raspberry Lemon Cake
- Make sure your butter is softened for better mixing.
- Do not overmix the batter to keep your cake light and fluffy.
- Rinse the raspberries gently to avoid damaging them.
- Feel free to add more lemon zest if you love a stronger lemon flavor.
Variation (If Any)
You can replace the raspberries with other berries like blueberries or blackberries. You can also use lemon extract for an extra lemony flavor instead of using fresh lemon juice.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter.
How can I tell when the cake is done?
A toothpick inserted into the center of the cake should come out clean or with just a few crumbs attached.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it properly and frost it right before serving for the best results.
Raspberry Lemon Cake
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure butter is softened for better mixing.
- 2 large eggs
- 0.5 cups milk
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh raspberries Rinse gently to avoid damaging.
- 1 zest lemon Zest of 1 lemon.
- 0.25 cup lemon juice You can use lemon extract for more lemon flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
Serving
- Serve the Raspberry Lemon Cake as is, or dust it with powdered sugar for a sweet touch.
- You can also drizzle a simple lemon glaze on top to enhance its flavor.
