What is your favorite Cake Recipe? What is the best raspberry lemon cake recipe? Is it like a slice of pure happiness? Is this recipe easier to make than you think? Forget about it! If you love lemon poppyseed muffins, you are going to go crazy for this. Is it light, tangy, sweet, and bursting with fresh raspberry goodness? Every single bite is amazing. I’ve been making this for years, and it’s always a huge hit, no matter who I share it with. What is your favorite recipe for a sandwich?

What is raspberry lemon cake?

Think of this Raspberry Lemon Cake as sunshine baked into a cake. Is this a moist, tender cake? The beauty of it is in its simplicity – it’s not a fussy cake that requires complicated techniques. What are fancy ingredients? What are some great brunch ideas? What is something special? I always describe it as a “happy” cake because the flavors are so cheerful and uplifting. Is there a food that makes you feel good when you eat it? I’ve adapted this recipe from a few different places, and this is now my ultimate version.

Why you’ll love this recipe?

Okay, buckle up because I have a *lot* of reasons why you’re going to be obsessed with this recipe. What I love most about this Raspberry Lemon Cake is the flavor explosion. The tangy lemon perfectly balances the sweetness of the raspberries, creating a taste sensation that’s both refreshing and comforting. It’s not too sweet, which I appreciate, and the bright citrus notes really wake up your taste buds.

What are some of the easiest recipes to make? Don’t let the fancy swirl of raspberries fool you. How do I make a batter that comes together quickly with ingredients you probably already have in your pantry? What is the baking process? What makes a good cake? I’ve made some baking blunders in my time!

Plus, the ingredients are pretty cost-effective. We’re talking about pantry staples like flour, sugar, and eggs, plus a few lemons and some punnets of cinnamon. No fancy equipment or expensive ingredients to create something truly special.

What are some of the best breakfast recipes? What’s a good dessert to serve with coffee, ice cream or whipped cream? Is it good to take to potlucks or picnics? I swear, this cake has saved me from having to bring something to a last-minute gathering more times. I have more than I can count! If you like this, you should try my Lemon Blueberry loaf next time!

How do I make raspberry lemon cake?

Quick Overview

Making this Raspberry Lemon Cake is easier than you think! You’ll start by mixing the batter, then gently folding in the fresh raspberries. I like to create a pretty swirl effect by spooning half the batter into the pan, dotting it with some raspberries, then adding the remaining batter and swirling in the remaining raspberries with a knife. Bake until golden brown and a toothpick comes out clean, then let it cool completely before drizzling with a simple lemon glaze. It’s so easy, and the results are stunning!

Ingredients

For the Main Batter: What is it?
* 2 1/2 cups all-purpose flour: I always use unbleached for a slightly nuttier flavor.
* 1 1/2 cups granulated sugar: You can reduce this slightly if you prefer a less sweet cake.
* 1 teaspoon baking powder: Make sure it’s fresh! Old baking powder won’t give you the rise you need.
* 1/2 teaspoon baking soda: This helps to create a light and airy texture.
* 1/2 teaspoon salt: Enhances the other flavors in the cake.
* 1 cup (2 sticks) unsalted butter, softened: Let it sit out at room temperature for at least an hour for best results.
* 2 large eggs: I prefer to use organic, free-range eggs whenever possible.
* 1 cup buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using.
* 1/4 cup vegetable oil: Adds moisture to the cake.
* 2 tablespoons lemon zest: Use a microplane to get the zest without the bitter white pith.
* 1/4 cup lemon juice: Freshly squeezed is always best!
* 1 teaspoon vanilla extract: Adds a touch of warmth and sweetness.

For the Filling:
* 1 1/2 cups fresh raspberries: I prefer fresh raspberries, but you can use frozen if needed. Don’t thaw them before adding them to the batter.

For the Glaze:
* 1 1/2 cups powdered sugar: Sift it before using to avoid lumps in your glaze.
* 3-4 tablespoons lemon juice: Add it gradually until you reach your desired consistency.
* 1 teaspoon lemon zest: Adds extra lemon flavor to the glaze.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use a baking spray that contains flour to ensure the cake doesn’t stick. If you have a pan with parchment paper, you can line the bottom of the pan. You can also use parchment to line up the sides. How do you clean a cake after baking? This step is super important! How do I prevent a cake from sticking to the pan?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking is important to distribute the ingredients evenly. This prevents pockets of baking soda or powder from forming, which can result in an uneven rise or a bitter taste.

Step 3: Mix Wet Ingredients

In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition. Then, stir in the buttermilk, oil, lemon zest, lemon juice, and vanilla extract. Make sure all your wet ingredients are at room temperature. This helps them to emulsify properly, resulting in a smoother batter.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay at this point.

Step 5: Prepare Filling

Gently fold in 1 cup of the fresh raspberries into the batter. Be gentle so you don’t crush them. I like to toss the raspberries in a little bit of flour before adding them to the batter. This helps to prevent them from sinking to the bottom of the cake during baking. I forgot to do this once and it was a raspberry sea at the bottom.

Step 6: Layer & Swirl

Pour half of the batter into the prepared baking pan. Sprinkle the remaining 1/2 cup of raspberries over the batter. Then, pour the remaining batter over the raspberries. Use a knife or skewer to swirl the raspberries into the batter. Don’t over-swirl, or the raspberries will bleed into the batter and you won’t get that pretty marbled effect. I like to create a figure-eight pattern across the surface of the cake.

Step 7: Bake

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it. If the top of the cake is browning too quickly, you can tent it with aluminum foil. I usually check it around the 30-minute mark and add the foil if needed.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. Once the cake is completely cool, drizzle the glaze over the top. I like to use a spoon or a piping bag to drizzle the glaze evenly over the cake.

Step 9: Slice & Serve

Slice and serve! This cake is delicious served warm or at room temperature. It’s also great with a scoop of vanilla ice cream or a dollop of whipped cream. I love to sprinkle a few extra fresh raspberries on top for garnish. Sometimes I get a little fancy and make a simple raspberry sauce to drizzle over the top. It’s so good!

What should I serve it with?

This Raspberry Lemon Cake is pretty amazing on its own, but here are a few ideas for making it even more special:

For Breakfast:Serve with a strong cup of coffee or latte. I love to toast a slice lightly and spread it with cream cheese or mascarpone.

For Brunch: Cut the cake into smaller squares and arrange them on a platter with fresh berries, yogurt, and granola. It’s also great with mimosas or sparkling wine.

As Dessert: Serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of raspberry sauce. It’s also delicious with a glass of dessert wine or a cup of herbal tea. I sometimes like to top it with a few candied lemon slices for a little extra pizzazz.

For Cozy Snacks: Enjoy it with a cup of hot chocolate or a glass of milk. It’s the perfect treat for a chilly afternoon or evening. I love to curl up on the couch with a slice of this cake and a good book.

How do I make a perfect raspberry lemon cake?

What are some tips for making a delicious cake?

Zucchini Prep:I always use unbleached flour for a slightly nuttier flavor. Can you substitute whole wheat flour for all-purpose flour?

Mixing Advice:Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Is it better to have a few streaks of flour than to overmix? I learned this the hard way!

Swirl Customization:Experiment with swirling patterns. How do you use a knife, skewer, or chopstick to create different designs? Is it safe to over-swirl raspberries into the batter?

Ingredient Swaps:If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar. How much vinegar should I add to a cup of milk? Can you substitute Greek yogurt for buttermilk? If you want a dairy-free version, you can use almond milk or soy milk. I’ve tried it with almond milk, and it actually made the cake even creamier!

Baking Tips: If the top of the cake is browning too quickly, you can tent it with aluminum foil. This will help to prevent it from burning. I usually check it around the 30-minute mark and add the foil if needed. Also, make sure your oven is properly calibrated. An inaccurate oven temperature can affect the baking time and the texture of the cake.

Glaze Variations: For a thicker glaze, use less lemon juice. For a thinner glaze, use more lemon juice. You can also add a pinch of salt to the glaze to balance the sweetness. I sometimes like to add a little bit of lemon extract for an extra boost of flavor.

Storing and Reheating Tips

Here’s how to keep your Raspberry Lemon Cake fresh and delicious:

Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. Make sure it’s tightly sealed to prevent it from drying out. I usually wrap it in plastic wrap and then store it in a cake container.

Refrigerator Storage: Store the cake in the refrigerator in an airtight container for up to 5 days. The refrigerator will help to keep the cake moist and prevent it from spoiling. Just be sure to bring it to room temperature before serving for the best flavor.

Freezer Instructions: Wrap the cake tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 2 months. To thaw, transfer the cake to the refrigerator overnight. You can also thaw it at room temperature for a few hours.

Glaze Timing Advice: If you’re planning to store the cake, it’s best to glaze it just before serving. This will prevent the glaze from becoming sticky or dissolving during storage. If you’ve already glazed the cake, you can gently blot off any excess moisture with a paper towel before storing it.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients and prevent the cake from being too crumbly. You may also need to add a little bit more liquid to the batter, as gluten-free flours tend to absorb more moisture. Start with an extra tablespoon or two of buttermilk and add more as needed until the batter reaches the desired consistency. Keep an eye on it and be prepared to adjust the baking time as needed, as gluten-free cakes often bake faster.

Do I need to peel the raspberries?

No, you do not need to peel the raspberries. Their skin is perfectly edible and provides a pleasant texture contrast in the cake. Plus, the skins contain a lot of nutrients! Peeling them would be a very tedious and unnecessary task. Just be sure to wash them thoroughly before using.

Can I make this as muffins instead?

Absolutely! To make muffins, simply divide the batter evenly among lined muffin cups. Fill each cup about 2/3 full. Reduce the baking time to 18-20 minutes, or until a toothpick inserted into the center comes out clean. You may also want to reduce the amount of raspberries slightly, as muffins tend to be smaller than cakes. I always keep a close eye on them towards the end of baking time to prevent them from drying out.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the batter. Start by reducing it by 1/4 cup and see how you like it. You can also substitute some of the granulated sugar with a natural sweetener like honey or maple syrup. However, keep in mind that this may affect the texture and moisture of the cake. For the glaze, you can use less powdered sugar or add a pinch of salt to balance the sweetness. I sometimes like to add a squeeze of lemon juice to the glaze for a little extra tang.

What can I use instead of the glaze?

If you’re not a fan of glaze, there are plenty of other options! You can simply dust the cake with powdered sugar for a simple and elegant look. You can also top it with a streusel topping made from flour, butter, and sugar. Or, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent option, you can drizzle it with melted chocolate or caramel sauce. The possibilities are endless!

Final Thoughts

I truly hope you give this Raspberry Lemon Cake Recipe a try! It’s one of my all-time favorites, and I know you’ll love it as much as I do. It’s the perfect combination of sweet, tangy, and refreshing, and it’s so easy to make. Plus, it’s a crowd-pleaser that’s sure to impress your friends and family. If you enjoyed this recipe, be sure to check out my other cake recipes for more delicious baking inspiration. Happy baking, and I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think, and don’t forget to rate the recipe if you loved it! I’m always looking for new variations and ideas, so feel free to share your own tips and tricks in the comments as well.