Lemon Raspberry Cake Recipe
This delightful Lemon Raspberry Cake combines the bright, zesty flavor of fresh lemon with sweet, juicy raspberries in a moist and fluffy cake. Perfectly balanced with a tender crumb and a crackly sugar-topped crust, this cake is a refreshing treat ideal for spring or summer gatherings, afternoon tea, or any time you crave a light, fruity dessert.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Batter
- 1/2 cup salted butter, softened to room temperature
- Zest of 1 lemon
- 1 1/4 cups granulated sugar, divided
- 2 tablespoons fresh squeezed lemon juice
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup full-fat sour cream
- 2 cups fresh raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Spray a 9-inch round cake pan or springform pan with cooking spray. For easier removal, line the cake pan with parchment paper before adding the batter.
- Mix Sugar and Butter: Add the granulated sugar to the bowl of a stand mixer (or a large bowl if using a hand mixer). Zest the lemon over the sugar, then press the zest into the sugar with a rubber spatula until evenly distributed. Add the softened butter and whip together with 1 cup of sugar until pale and fluffy, about five minutes.
- Add Eggs and Lemon Juice: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the fresh lemon juice.
- Combine Dry Ingredients and Alternate with Sour Cream: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this flour mixture to the butter mixture alternately with the sour cream, starting and ending with the flour mixture. Mix just until combined after each addition to maintain a tender crumb.
- Fold in Raspberries and Spread Batter: Gently fold the fresh raspberries into the cake batter with a rubber spatula. Spread the batter evenly in the prepared cake pan. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the batter to create a crackly crust.
- Bake the Cake: Bake for 35 to 40 minutes, until the top is crackly and lightly browned and the center still jiggles slightly. A toothpick inserted into the center should come out with moist crumbs.
- Cool and Serve: Allow the cake to cool completely in the pan before serving to let flavors set and the cake to firm up for clean slices.
Notes
- For easier cake removal, line the bottom and sides of the cake pan with parchment paper.
- You can substitute frozen raspberries, but do not thaw them to avoid extra moisture in the batter.
- Use full-fat sour cream for best texture and flavor.
- The remaining granulated sugar sprinkled on top creates a delightful crackly crust.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Keywords: Lemon cake, raspberry cake, spring dessert, lemon raspberry dessert, moist cake, berry desserts, homemade cake
Find it online: https://epicrecipebox.com/lemon-raspberry-cake-recipe/