Lemon Raspberry Cake Recipe

Name: Lemon Raspberry Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 1/2 cups all-purpose flour; 3 teaspoon baking powder; 1 teaspoon salt; 2 cups sugar; 3 eggs; 1/2 cup oil; 1/2 cup sour cream; 1/4 cup fresh squeezed lemon juice; 2 tablespoon lemon zest; 1 teaspoon lemon extract; 1 cup milk; 1 1/2 cups raspberries; 8 ounce cream cheese, softened; 1/2 cup butter, softened; 4 1/2 cups confectioner’s sugar; 2 tablespoon fresh squeezed lemon juice; 2 teaspoon lemon zest; 1 teaspoon lemon extract

Cook Time: 25 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 16 servings

Cake

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups white sugar
3 large eggs, at room temperature
1/2 cup oil
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice
2 tablespoons lemon zest
1 teaspoon lemon extract
1 cup milk
1 1/2 cups raspberries

Frosting

8 ounces cream cheese, softened
1/2 cup butter, softened
4 1/2 cups confectioners sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest

Directions

Preheat the oven to 350F (175C). Spray two 9-inch round cake pans with nonstick cooking spray. Line with parchment paper and spray the paper with nonstick cooking spray. Set aside.
For the cake, combine the flour, baking powder, and salt in a bowl. Set aside.
In a large bowl, whisk together the sugar, eggs, oil, sour cream, lemon juice, lemon zest, and lemon extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until well combined. Slowly stir in the milk until smooth.
In a small bowl, toss the raspberries with 2 tablespoons of flour to coat. Gently fold the raspberries into the cake batter.
Divide the cake batter evenly between the two prepared cake pans. Smooth the top with a spatula.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
For the frosting, beat the cream cheese and butter together in a bowl until smooth and creamy.
Gradually add the confectioners sugar, lemon juice, lemon zest, and lemon extract, beating until the frosting is smooth and fluffy.
Once the cakes are completely cooled, spread a layer of frosting on the bottom cake layer. Place the second cake layer on top and frost the top and sides with the remaining frosting.

Nutrition Facts (per serving)

Calories: 496
Fat: 21g
Carbs: 75g
Protein: 5g

Nutrition Facts

Servings per recipe: 16
Calories: 496
Total Fat: 21g (26% Daily Value)
Saturated Fat: 8g (41% Daily Value)
Cholesterol: 70mg (23% Daily Value)
Sodium: 338mg (15% Daily Value)
Total Carbohydrate: 75g (27% Daily Value)
Dietary Fiber: 1g (5% Daily Value)
Total Sugars: 58g
Protein: 5g (10% Daily Value)
Vitamin C: 7mg (7% Daily Value)
Calcium: 105mg (8% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 112mg (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

This Lemon Raspberry Cake is a delightful dessert that blends the refreshing tartness of lemon with the sweet, slightly tangy taste of raspberries. This white cake, topped with a creamy lemon frosting, provides a perfect balance of flavors. Below is an exploration of the origins, regional variations, and interesting facts about this vibrant dessert.

History of the Lemon Raspberry Cake

The Lemon Raspberry Cake is a modern take on classic American cake recipes. While the combination of citrus and berries in desserts dates back centuries, this specific cake emerged in the late 20th century, when more bakers began experimenting with the fusion of fresh fruits and citrus flavors. Lemons and raspberries have both been popular ingredients in North American baking, with lemon being a key feature in pies, cakes, and frostings, while raspberries are often paired with dairy-based products such as cream cheese. The cakes popularity surged in the 21st century, thanks to the growing trend of fresh, fruity desserts that offer a lighter alternative to heavier chocolate-based cakes.

Regional Features and Variations

Though this cake is most commonly associated with American cuisine, variations of it can be found in other parts of the world. In the United States, lemon and raspberry desserts are often popular in the summer months, as they are refreshing and easy to prepare with seasonal fruit. In Europe, similar cakes might use other berries such as blackberries or blueberries, and the lemon component might be substituted with orange zest. Additionally, in some regions, bakers might add a layer of lemon curd or use a buttercream frosting instead of cream cheese frosting to alter the texture and sweetness of the cake.

How It Differs from Similar Cakes

The Lemon Raspberry Cake stands apart from other fruit-based cakes like lemon poppy seed cake or strawberry shortcake due to its unique combination of lemon and raspberries. Unlike the dense, slightly grainy texture of poppy seed cakes, this cake is soft and moist with a light crumb. The addition of raspberries gives it a slight tartness, which contrasts with the sweet cream cheese frosting, making it more refreshing than typical fruity cakes. Additionally, the use of lemon zest and extract intensifies the citrus flavor, which distinguishes it from cakes that rely on lemon juice alone.

Where Is It Typically Served?

The Lemon Raspberry Cake is a versatile dessert that is often served at celebrations and gatherings. It is a popular choice for birthdays, bridal showers, and afternoon teas due to its light and refreshing flavors. It is also frequently served at summer parties, barbecues, and picnics, where the bright citrus notes pair well with warm weather. The cakes vibrant appearance and delicate flavor make it a favorite for dessert tables, especially when paired with fresh fruit or a light beverage such as iced tea or lemonade.

Interesting Facts

Lemon zest, which is often used in the cake, contains essential oils that are packed with antioxidants, giving the dessert an added health benefit beyond its delicious taste.
Raspberries are one of the few fruits native to North America and were first cultivated by indigenous peoples before becoming a staple in Western desserts.
The cakes combination of sour cream and oil results in a moist texture, even days after it is baked, making it perfect for prepping ahead of time.
In some regions, bakers might swap out the raspberries for other fruits such as strawberries or blackberries, though the lemon flavor remains central to the cake's signature taste.

Conclusion

The Lemon Raspberry Cake is a perfect balance of citrus and berries, offering a refreshing, light dessert that works well for any occasion. Its rich history, regional variations, and unique place in the world of American desserts make it a beloved treat among bakers and dessert enthusiasts alike. Whether you're celebrating a special event or simply enjoying a slice with tea, this cake is sure to impress with its vibrant flavors and delicate texture.

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FAQ about Lemon Raspberry Cake Recipe

Store the cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it for a longer period, you can refrigerate it for up to 5-7 days. Make sure the cake is completely cooled before storing to avoid moisture buildup.

Yes, you can freeze the cake! Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months. When ready to enjoy, allow the cake to thaw at room temperature or in the refrigerator overnight before serving.

Yes, you can use frozen raspberries instead of fresh. However, make sure to toss them in flour before folding them into the batter to prevent the raspberries from sinking to the bottom of the cake during baking.

If you don't have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both alternatives will give the cake a similar tang and moisture.

To reduce the sweetness of the frosting, you can decrease the amount of confectioner's sugar used. Start by cutting it down by a cup or two and adjust to taste. You could also add a bit more cream cheese or butter to balance the flavors.

Yes, you can make the cake in advance. Bake and cool the cake layers, then store them wrapped in plastic wrap at room temperature or in the refrigerator. Frost the cake just before serving for the best texture and freshness.

If your cake comes out dry, you may have overbaked it. Make sure to check for doneness by inserting a toothpick into the center of the cake and removing it when it comes out clean, but with just a few moist crumbs attached. Overmixing the batter can also lead to dryness, so mix gently until combined.

To adjust the recipe, simply scale the ingredients proportionally based on the size of the cake you want. If you’re making a smaller cake, use smaller pans and reduce the baking time. For a larger cake, increase the ingredient amounts and check the cake's doneness by inserting a toothpick to see if it comes out clean.

Comments

Michael Gomez

10/26/2024 05:28:44 PM

The taste was enjoyable, however, the recipe required an excessive amount of sugar, a whopping 4 1/2 cups for the icing! This amount was simply too much. I decided to use only 2 cups of sugar, but it was still overly sweet. On the bright side, the cake itself was quite tasty.

Cook Time: 45 minutes

Lemon Raspberry Cake Recipe

Ingredients