Raspberry Lemon Cake

A Delightful Combination of Tart and Sweet

Raspberry Lemon Cake is a vibrant and refreshing dessert that perfectly balances the tartness of fresh raspberries with the bright citrusy zing of lemons. With its moist and tender crumb, this cake is an excellent choice for spring and summer gatherings, afternoon tea, or as a special treat for any occasion. Whether topped with a silky lemon glaze or a light dusting of powdered sugar, this cake is sure to impress.

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The tartness of raspberries complements the bright citrusy taste of lemon beautifully.
• Moist and Tender Texture: The cake remains soft and moist thanks to a combination of butter, eggs, and yogurt or sour cream.
• Easy to Make: With simple ingredients and easy-to-follow steps, this cake is approachable for both novice and experienced bakers.
• Versatile: Serve it plain, with a lemon glaze, or even with a dollop of whipped cream or vanilla ice cream.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup plain yogurt or sour cream
• 1 ½ cups fresh raspberries (or frozen, not thawed)
• 1 tablespoon all-purpose flour (for coating raspberries)

For the Lemon Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

Step 1: Preheat and Prepare

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

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. This step is crucial for a light texture.

Step 4: Add Wet Ingredients

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract. Stir in the yogurt or sour cream until well incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as this can lead to a dense cake.

Step 6: Fold in Raspberries

Toss the raspberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold them into the batter.

Step 7: Bake

Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. If using the glaze, whisk together the powdered sugar, lemon juice, and zest, then drizzle over the cooled cake.

Variations

• Lemon Blueberry Cake: Swap raspberries for blueberries for another delightful berry-citrus combination.
• Almond Raspberry Cake: Add ½ teaspoon of almond extract for a subtle nutty flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Alternative: Substitute butter with vegan butter and yogurt with coconut yogurt.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Cooling Time: 30 minutes
• Total Time: ~1 hour 40 minutes

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions

How do I prevent raspberries from sinking?

Coating raspberries in a bit of flour helps suspend them in the batter rather than letting them sink to the bottom.

Can I use frozen raspberries?

Yes! Use them straight from the freezer without thawing to prevent excess moisture.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance and store it at room temperature or in the refrigerator.

What if I don’t have yogurt or sour cream?

You can substitute with buttermilk or even whole milk mixed with a teaspoon of lemon juice.

Can I make this into cupcakes?

Yes! Pour the batter into lined muffin tins and bake at 350°F for 18-22 minutes.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean, the cake is ready.

Can I double the recipe?

Yes, but use two 9-inch cake pans and adjust the baking time slightly.

What can I serve with this cake?

Whipped cream, vanilla ice cream, or a dusting of powdered sugar pair beautifully.

Can I reduce the sugar?

Yes, you can reduce it by ¼ cup without affecting texture too much.

Is this cake good for layer cakes?

Yes! Simply divide the batter into two 8-inch pans and adjust the baking time accordingly.

Conclusion

Raspberry Lemon Cake is a simple yet elegant dessert that brings together the brightness of lemon and the sweet tartness of raspberries in a moist, tender crumb. Whether served plain, with a dusting of powdered sugar, or drizzled with a tangy lemon glaze, this cake is a crowd-pleaser. Try it for your next gathering and enjoy the burst of flavors in every bite!

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