lemon raspberry cake - iymarecipes

Introduction

If there’s a dessert that perfectly embodies the freshness of summer and the tart sweetness of sun-ripened fruits, it’s the Lemon Raspberry Cake. This cake is a delightful combination of tangy lemons and sweet raspberries, creating a burst of flavors in every bite. Whether you’re planning a special occasion, a family gathering, or just want to indulge in a delicious treat, this cake is sure to impress.

Ingredients

For the Cake:

2 1/2 cups (300g) all-purpose flour: This provides the structure of the cake.
2 1/2 teaspoons baking powder: Ensures the cake rises well, creating a light and airy texture.
1/2 teaspoon salt: Enhances the flavors of the other ingredients.
1 cup (230g) unsalted butter, room temperature: Adds richness and moisture.
2 cups (400g) granulated sugar: Sweetens the cake while aiding in the light, fluffy texture.
4 large eggs, room temperature: Contribute to the structure and stability of the cake.
1 teaspoon vanilla extract: Adds depth to the flavor.
1 cup (240ml) buttermilk, room temperature: Helps to create a tender crumb.
1/4 cup (60ml) freshly squeezed lemon juice: Provides a bright, zesty flavor.
2 tablespoons lemon zest: Enhances the lemon flavor.
1 1/2 cups (225g) fresh raspberries: Adds natural sweetness and tartness.

For the Lemon Cream Cheese Frosting:

8 oz (225g) cream cheese, room temperature: Creates a creamy and tangy frosting.
1/2 cup (115g) unsalted butter, room temperature: Adds richness to the frosting.
4 cups (500g) powdered sugar: Sweetens and thickens the frosting.
2 tablespoons lemon juice: Provides a tangy flavor.
1 tablespoon lemon zest: Enhances the lemon flavor.

Instructions

Making the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Whisk together the dry ingredients: In a medium bowl, combine the flour, baking powder, and salt. Whisk until well mixed. This ensures even distribution of the leavening agent throughout the cake.
Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes. This step is crucial for incorporating air into the batter, resulting in a lighter cake.
Add the eggs one at a time: With the mixer on low speed, add the eggs one at a time, beating well after each addition. This helps to emulsify the mixture, creating a smooth batter.
Mix in the vanilla extract: Add the vanilla extract and mix until combined.
Alternate adding the dry ingredients and buttermilk: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can result in a dense cake.
Add the lemon juice and zest: Mix in the lemon juice and lemon zest until well incorporated.
Gently fold in the raspberries: Carefully fold in the raspberries, ensuring they are evenly distributed throughout the batter. Be gentle to avoid crushing the berries.
Divide the batter evenly between the prepared pans: Smooth the tops with a spatula.
Bake the cakes: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking to ensure even cooking.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Frosting

Beat the cream cheese and butter: In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes.
Add the powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined. Scrape down the sides of the bowl as needed.
Mix in the lemon juice and zest: Add the lemon juice and lemon zest, beating on medium speed until the frosting is light and fluffy.

Assembling the Cake

Level the cakes: If necessary, level the tops of the cakes with a serrated knife to ensure they are flat and even.
Frost the first layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top, smoothing it out with an offset spatula.
Add the second layer: Place the second cake layer on top of the first, pressing down lightly to secure.
Frost the entire cake: Spread a thin layer of frosting (crumb coat) over the top and sides of the cake. Refrigerate for 20 minutes to set the crumb coat. Then, apply the remaining frosting, smoothing it out for a clean finish.
Garnish: Decorate the top with fresh raspberries and lemon slices, if desired.

Tips for the Perfect Lemon Raspberry Cake

Choosing the Best Raspberries: Select fresh, firm raspberries for the best flavor and texture. Avoid overly ripe berries, which can become mushy during baking.
Room Temperature Ingredients: Ensure all your ingredients are at room temperature before beginning. This helps them to mix together more smoothly, resulting in a better texture.
Preventing Dense Cakes: Be careful not to overmix the batter once the flour is added. Overmixing can result in a dense, heavy cake.
Checking for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there is wet batter on the toothpick, bake for a few more minutes and check again.
Making Ahead: The cake layers can be baked ahead of time and stored tightly wrapped in plastic wrap at room temperature for up to two days. The frosting can be made and refrigerated for up to three days. Let the frosting come to room temperature and re-whip before using.

Variations and Substitutions

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Follow the same measurements and method for a delicious gluten-free version.
Dairy-Free Option: Replace the butter with a plant-based butter alternative and use dairy-free cream cheese for the frosting. Substitute the buttermilk with a mixture of almond milk and lemon juice (1 cup almond milk + 1 tablespoon lemon juice).
Different Fruits: While raspberries are delightful, you can experiment with other berries such as blueberries or blackberries for a different flavor profile.
Citrus Twist: Add a tablespoon of lime zest and juice along with the lemon for a unique citrus blend.

Health and Nutritional Insights

Lemon Raspberry Cake, while a delightful indulgence, can also offer some surprising health benefits when enjoyed in moderation:

Lemons: Rich in vitamin C, Lemon Raspberry Cake boost the immune system, promote heart health, and aid in digestion. Their natural acidity can also enhance the bioavailability of other nutrients in the cake.
Raspberries: Packed with fiber, vitamins, and antioxidants, raspberries are a nutritional powerhouse. They support heart health, help manage blood sugar levels, and have anti-inflammatory properties.
Buttermilk: Provides calcium and protein while contributing to a tender crumb. If using a low-fat version, it can help reduce the overall fat content of the cake.
Moderation: Enjoying a slice of cake as part of a balanced diet is perfectly acceptable. Pair it with a cup of green tea for added antioxidants and a calming experience.

Pairing Suggestions

Pairing this vibrant cake with the right beverages and accompaniments can elevate your dessert experience:

Tea: A cup of Earl Grey or chamomile tea complements the citrus notes of the cake beautifully.
Coffee: A mild coffee or a latte with a hint of vanilla can balance the tartness of the raspberries and lemons.
Wine: A glass of chilled Moscato or Prosecco, with their fruity and floral notes, pairs wonderfully with this cake.
Ice Cream: Serve with a scoop of vanilla or raspberry sorbet for an extra touch of indulgence.

FAQs (Frequently Asked Questions)

Q: Can I use frozen raspberries instead of fresh ones?

A: Yes, you can use frozen raspberries. However, do not thaw them before adding to the batter, as they can become mushy and bleed into the cake, altering its texture and color. Gently fold the frozen raspberries into the batter just before baking.

Q: How do I store leftover Lemon Raspberry Cake ?

A: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Before serving, allow the cake to come to room temperature for the best texture and flavor.

Q: Can I make this cake in advance?

A: Absolutely! You can bake the cake layers a day or two ahead. Wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made in advance and refrigerated. Assemble and frost the cake on the day you plan to serve it for the freshest result.

Q: What if my frosting is too runny?

A: If your frosting is too runny, try chilling it in the refrigerator for about 30 minutes. If it’s still too soft, gradually add more powdered sugar until you reach the desired consistency. Be sure to add it a little at a time to avoid making the frosting too sweet.

Q: Can I make this cake without a stand mixer?

A: Yes, you can use a hand mixer instead of a stand mixer. Be sure to beat the butter and sugar thoroughly to achieve a light and fluffy texture. Mixing by hand is possible, but it will require more effort and may not achieve the same results.

Conclusion

The Lemon Raspberry Cake is not just a dessert; it’s an experience that combines the zesty brightness of lemons with the sweet-tart burst of raspberries, all enveloped in a creamy, tangy lemon cream cheese frosting. This cake is perfect for celebrating special occasions or simply enjoying a slice on a sunny afternoon. The balance of flavors and the light, moist texture make it a standout choice that will leave your guests asking for seconds.

Whether you follow the recipe exactly or make a few tweaks to suit your dietary needs or personal preferences, this cake is sure to become a favorite. The skills you gain from making this cake – from creaming butter and sugar to folding in delicate berries – are valuable techniques that will enhance your baking repertoire. Enjoy every step of the process, and most importantly, savor every delicious bite.