Lemon Raspberry Cake Recipe | The Recipe Critic

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Introducing the last word summer time dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It’s spectacular, scrumptious, and everybody will need a slice.

If lemon raspberry cake is up your alley, chances are high you’ll love these different desserts: lemon cheesecake, raspberry pie, and lemon blueberry cake!

Lemon Raspberry Cake Recipe

Think about this: layers of fluffy lemon-infused cake stuffed with juicy raspberries, all coated in a velvety lemon frosting. That’s the magic of lemon raspberry cake, the last word summer time deal with that’ll have you ever coming again for slice after slice! The tangy lemon and sweet-tart raspberries create a taste combo that’s SO irresistible.

And guess what? Making this cake is quite a bit simpler than you’d assume! Even in case you’re new to baking, you’ll nail it. The lemon zest provides a zingy twist, and the buttermilk retains it moist and tender. Whipping these egg whites makes it gentle as air, and don’t even get me began on these juicy summer time raspberries! Belief me, this cake isn’t simply yummy; it’s an entire expertise! You’re going to find it irresistible as a lot as I do.

Lemon Raspberry Cake Components

Let’s speak concerning the substances that makes this lemon raspberry cake so superb! Need to add your individual twist? Strive utilizing totally different berries like blueberries or blackberries. You may also swap the lemon zest with orange or lime zest for a citrusy shock! It doesn’t matter what you select, one factor’s for certain – this cake is a assured hit at any gathering!

• Granulated Sugar: That is what makes the cake style oh-so-delicious! It provides the correct quantity of sweetness.
• Lemon Zest: Prepare for a burst of lemony goodness! Lemon zest is sort of a taste booster, making the cake further tangy and refreshing.
• Cake Flour: This particular flour provides the cake a young and tender texture that’s merely heavenly.
• Baking Powder and Baking Soda: Work collectively to make the cake rise correctly.
• Salt: Don’t overlook a pinch of salt! It balances the sweetness and brings out all of the superb flavors.
• Buttermilk: The key ingredient for a moist and tender cake! It retains all the things good and tender.
• Contemporary Lemon Juice: Extra lemony goodness, as a result of why not? It provides much more citrusy taste and goes completely with the raspberries.
• Vanilla: This ingredient brings heat and additional taste to the cake, making it much more tasty.
• Vegetable Oil: So all the things stays good and moist!
• Egg Whites: Whipped to perfection, they make the cake tender and ethereal.
• Contemporary or Frozen Raspberries: The juicy gems within the lemon raspberry cake! Use both contemporary or frozen raspberries for bursts of sweet-tart goodness in each chunk.

For the Filling:

• Raspberry Jam: Provides a burst of berry goodness between the cake layers.
• Lemon Zest: Enhances the jam and likewise provides just a little citrus taste to the filling.

Lemon Buttercream:

• Unsalted Butter (Room Temperature): The creamy base for the buttercream, giving it a clean texture.
• Powdered Sugar: Sweetens the frosting and helps it maintain its form.
• Lemon Zest: For extra scrumptious lemon taste!
• Vanilla Extract: Makes all the things style higher.
• Heavy Whipping Cream: Lightens the buttercream, making it fluffy and straightforward to unfold on the lemon raspberry cake.

The best way to Make Lemon Raspberry Cake

Lemon raspberry cake is fairly easy to make, however it does take just a little endurance and a focus to element. Belief me, it’s so value it! In the event you like fruity muffins, this will likely be probably the greatest that you’ve!

1. Preheat Oven, Prep Pans: Preheat the oven to 350 levels Fahrenheit. Grease 2 8-inch spherical cake pans after which put aside.
2. Sugar Combination: In a small bowl mix the sugar with the lemon zest till aromatic.
3. Dry Components: In a big bowl whisk collectively the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
4. Add Moist Components: To the identical bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer simply till totally mixed.
5. Whip Egg Whites: In one other bowl whip the egg whites till medium stiff peaks kind. Fold ⅓ of the egg whites into the cake batter to loosen it up, adopted by the remaining egg whites. Fold till just a few streaks of egg whites stay.
6. Coat Raspberries: Toss the raspberries with the remaining ¼ cup of flour. Fold into the cake batter till simply mixed.
7. Bake: Separate the cake batter evenly into the 2 cake pans and bake for about 30-35 minutes, till a toothpick comes out clear and the middle of the cake springs again when evenly pressed. Let cool utterly earlier than frosting.

Frosting

1. Butter Combination: Place the tender butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, till it’s a pale-yellow colour.
2. Add Powdered Sugar: Add the powdered sugar and blend on low till it has been included. Add the lemon zest, vanilla, and three tablespoons of cream. Beat on medium-high for about 3 minutes, till gentle and fluffy. Scrape down the edges and backside of the bowl with a rubber spatula as wanted.
3. Regulate Consistency if Wanted: For a softer frosting, add extra cream 1 tablespoon at a time till the frosting is the specified thickness. For this cake, I like to recommend preserving the frosting stiff sufficient to kind medium-stiff peaks to frost the cake.

Meeting

1. First Cake Layer: Place one cake spherical topside down on the plate or cake stand.
2. Add Filling: Use a piping bag with a big spherical or star tip to pipe a dam across the fringe of the cake to forestall the filling from popping out of the edges. Fill the middle of the properly with the raspberry jam filling.
3. Repeat and Frost: Place the second cake spherical on prime of the primary, prime down. Use the piping bag to pipe frosting throughout the surface and prime of the cake. Use an offset spatula to clean the frosting. Prime with contemporary raspberries and slices of contemporary lemon.