Of course! A Raspberry Lemon Cake is a beautiful and delicious combination of tart and sweet. Here are two fantastic recipes: one for a classic layered cake and a simpler, faster loaf cake.
Recipe 1: Classic Raspberry Lemon Layer Cake
This cake is stunning, moist, and bursting with fresh flavor. Perfect for birthdays, celebrations, or when you want to impress.
Yields: One 8-inch, 2-layer cake (serves 10-12)
Prep time: 45 minutes
Bake time: 25-30 minutes
Ingredients
For the Lemon Cake:
· 2 ½ cups (315g) all-purpose flour
· 2 ½ tsp baking powder
· ½ tsp baking soda
· 1 tsp salt
· ½ cup (120ml) unsalted butter, softened
· 1 ½ cups (300g) granulated sugar
· 3 large eggs, room temperature
· ¼ cup (60ml) vegetable or canola oil
· 1 tbsp lemon zest (from about 2 lemons)
· 2 tsp vanilla extract
· ½ cup (120ml) fresh lemon juice (from about 2-3 lemons)
· 1 cup (240ml) buttermilk, room temperature*
For the Raspberry Buttercream:
· 1 ½ cups (340g) unsalted butter, softened
· 4-5 cups (480-600g) powdered sugar, sifted
· ⅓ cup (100g) seedless raspberry jam or puree**
· 1 tsp vanilla extract
· Pinch of salt
· 1-2 tbsp heavy cream or milk, if needed
For Assembly:
· 1 cup fresh raspberries (for filling and garnish)
· Lemon slices or zest for garnish (optional)
Instructions
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