Raspberry Lemon Cake Recipe: Sunshine in Every Slice!

Is there a flavor combination more intrinsically linked to summer than raspberry and lemon? The tart, bright citrus perfectly complements the sweet, juicy burst of raspberry, creating a symphony of flavors that dances on your tongue. This Raspberry Lemon Cake is the embodiment of that perfect pairing – a moist, tender crumb infused with lemon zest and juice, studded with fresh, plump raspberries, and finished with a luscious lemon glaze that will leave you craving more. Whether you’re baking for a special occasion, a casual afternoon tea, or simply want to brighten up your day, this cake is guaranteed to be a crowd-pleaser. Get ready to bake a slice of sunshine!

Why This Recipe Works

This Raspberry Lemon Cake recipe isn’t just delicious; it’s also designed for success. Here’s why:

• Balanced Flavors: The recipe carefully balances the tartness of the lemon with the sweetness of the raspberries and sugar, creating a harmonious flavor profile that isn’t overly sweet or sour.
• Moist and Tender Crumb: Using a combination of butter and oil ensures a moist and tender crumb that stays fresh for days. The addition of sour cream adds richness and further contributes to the cake’s moistness.
• Even Raspberry Distribution: Tossing the raspberries in flour before adding them to the batter prevents them from sinking to the bottom of the cake, ensuring an even distribution of fruit throughout.
• Easy-to-Follow Instructions: The instructions are clear, concise, and easy to follow, even for beginner bakers. Each step is explained in detail, so you can be confident in your ability to create a perfect cake.
• Versatile Glaze: The simple lemon glaze adds a touch of sweetness and enhances the lemon flavor, but it can also be easily adapted to your preferences. You can add a splash of raspberry liqueur for an extra burst of flavor or use a different type of citrus, such as orange or lime.

Ingredients

• For the Cake:
• 2 1/2 cups (300g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1 cup sour cream
• 1/4 cup lemon juice, freshly squeezed
• Zest of 2 lemons
• 1 1/2 cups (180g) fresh raspberries
• 2 tablespoons all-purpose flour, for tossing raspberries
• For the Lemon Glaze:
• 2 cups (240g) powdered sugar
• 3-4 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Wet Ingredients: In a liquid measuring cup, combine the vegetable oil, sour cream, lemon juice, and lemon zest.
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. Overmixing can lead to a tough cake.
7. Prepare Raspberries: Gently toss the fresh raspberries with 2 tablespoons of flour. This will prevent them from sinking to the bottom of the cake during baking.
8. Fold in Raspberries: Gently fold the floured raspberries into the cake batter.
9. Pour into Pan and Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
10. Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
11. Prepare the Glaze: While the cake is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add lemon zest if desired. Add more lemon juice, a teaspoon at a time, until the glaze reaches your desired consistency.
12. Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.

Tips for Success

• Use Room Temperature Ingredients: Using room temperature ingredients, especially butter and eggs, ensures that they emulsify properly, resulting in a smoother batter and a more tender cake.
• Don’t Overmix the Batter: Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
• Measure Flour Accurately: Spoon the flour into your measuring cup and level off the top with a knife. Avoid scooping the flour directly from the bag, as this can pack the flour and result in too much flour in the recipe.
• Check for Doneness: Start checking the cake for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
• Let the Cake Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and run off.

Storage Instructions

Store the Raspberry Lemon Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the refrigerator, allow the cake to come to room temperature before serving for the best flavor and texture.

FAQ

• Can I use frozen raspberries? Yes, you can use frozen raspberries. Do not thaw them before tossing them in flour and adding them to the batter. Thawing the raspberries will release excess moisture and could make the cake soggy.
• Can I use a different type of pan? Yes, you can use two 8-inch or 9-inch round cake pans. Reduce the baking time to 25-30 minutes. You can also make cupcakes.
• Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
• Can I add a frosting instead of a glaze? Absolutely! A cream cheese frosting or a lemon buttercream would be delicious on this cake.
• The glaze is too thick/thin. How do I fix it? If the glaze is too thick, add a little more lemon juice, a teaspoon at a time, until it reaches your desired consistency. If the glaze is too thin, add a little more powdered sugar, a tablespoon at a time, until it thickens up.

Conclusion

This Raspberry Lemon Cake is more than just a dessert; it’s an experience. The bright, refreshing flavors, the moist, tender crumb, and the beautiful presentation make it a perfect choice for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. So, gather your ingredients, preheat your oven, and get ready to bake a slice of sunshine! Enjoy!