Description
This Lemon Raspberry Cake is a moist and tangy dessert combining fresh lemon zest and juice with juicy raspberries, layered with a creamy lemon cream cheese frosting. Perfect for spring and summer celebrations, this cake delivers a bright flavor profile balanced by a rich, smooth frosting and decorative fresh fruit garnish.
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 and mix wet ingredients: Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Beat the mixture for about 2 minutes until it is smooth and well combined.
- Combine dry ingredients and fold: In another large bowl, mix together sugar, flour, baking powder, baking soda, and salt. Gradually stir this dry mixture into the wet ingredients, folding gently to combine without overmixing.
- Prepare raspberries and fold into batter: In a small bowl, carefully toss the 1 1/2 cups of fresh raspberries with 2 tablespoons of flour to coat them; this prevents the berries from sinking in the batter. Gently fold the coated raspberries into the cake batter.
- Prepare pans and bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans, but the baking time will be longer. Pour the batter evenly into the prepared pans. Bake the cakes for the following times based on pan size: 20-26 minutes for three 8-inch pans, 19-23 minutes for three 9-inch pans, or 30-36 minutes for two 9-inch pans. Use a toothpick inserted in the center to test doneness; it should come out clean. Allow cakes to cool completely.
- Make Lemon Cream Cheese Frosting: In a large bowl, cream together softened butter and cream cheese for 4-5 minutes until the mixture is light and fluffy, scraping the sides of the bowl often. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until smooth and thoroughly combined. Chill the frosting if desired.
- Assemble the cake: Once the cakes are cooled, remove them from the pans. Place one layer on your serving plate and spread a generous amount of frosting on top. Add the next cake layer and cover the entire cake with frosting. Garnish with fresh raspberries and lemon slices on top for a beautiful presentation.
- Optional chilling: For best results, chill the assembled cake for 20-30 minutes to let the frosting set up before serving.
Notes
- You may use cake flour instead of all-purpose flour for a more tender cake crumb.
- Coating raspberries with flour prevents them from sinking to the bottom while baking.
- Adjust baking times depending on pan size; smaller pans require less time.
- Chilling the frosting helps it firm up, making the cake easier to slice.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 330
- Sugar: 30g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
