Irresistibly Easy Raspberry Lemon Cake Recipe for Fresh Flavor
This Easy Raspberry Lemon Cake Recipe features a delightful combination of lemon and raspberry flavors, perfect for springtime celebrations.
Equipment
- 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Spatula
Ingredients
For the Cake
- 2 cups All-Purpose Flour opt for cake flour for a lighter texture
- 2 tsp Baking Powder no substitutes needed
- 1/2 tsp Salt essential for flavor balance
- 1/2 cup Unsalted Butter substitute with vegetable oil for extra moisture
- 1 cup Granulated Sugar no direct substitutes available
- 3 Eggs ensure room temperature for best results
- 1 tsp Vanilla Extract use pure vanilla for optimal taste
- 1 Tbsp Fresh Lemon Zest don't use bottled zest for best results
- 1/4 cup Fresh Lemon Juice use fresh, bottled can work in a pinch
- 1 cup Greek Yogurt can substitute with sour cream or plain yogurt
- 1 cup Whole Milk any milk can work here
- 1 cup Fresh Raspberries if using frozen, don’t thaw and add more cornstarch
- 1 Tbsp Cornstarch no substitutes available
For the Frosting
- 8 oz Cream Cheese can replace with lemon glaze for a lighter option
- 2 cups Powdered Sugar sifting prevents clumping
Instructions
How to Make Easy Raspberry Lemon Cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium saucepan, cook the fresh raspberries with sugar, cornstarch, lemon juice, and a pinch of salt over medium heat. Stir until thickened, about 8-10 minutes, then let cool.
- In a large bowl, whisk together all-purpose flour, baking powder, and salt; set aside.
- Using an electric mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
- In a separate bowl, combine Greek yogurt and milk. Gradually add this mixture alternately with the flour to the butter mixture, starting and ending with flour.
- Divide the batter evenly between your prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, beat together cream cheese and butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla until smooth and fluffy.
- Place one cake layer on a serving plate, spread with a generous layer of raspberry filling, then stack the second layer on top. Frost the entire cake with the cream cheese frosting.
- Garnish with fresh raspberries on top for a burst of color and flavor.
Notes
Ensure all components are cool before assembling; this prevents the cream cheese frosting from melting.