Get ready to bake a burst of sunshine with this Raspberry Lemonade Cake. This delightful lemon cake recipe combines tart raspberries with zesty lemon for a treat that’s perfect for any occasion. You’ll love how easy it is to create this vibrant dessert.
Key Ingredients & Substitutions:
- Fresh or Frozen Raspberries: You can use either, just thaw frozen ones first.
- Lemons: Fresh lemon juice and zest are essential for that bright flavor. Bottled juice isn’t recommended.
- All-Purpose Flour: A good quality gluten-free blend can be used for a gluten-free option.
- Baking Powder & Baking Soda: Don’t skip these; they give the cake its lift.
- Granulated Sugar: Sweetens the cake beautifully.
- Unsalted Butter: Make sure it’s softened for easy creaming.
- Eggs: Large eggs work best.
- Milk: Any dairy or non-dairy milk will work.
- Powdered Sugar: For the luscious glaze.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups fresh or thawed frozen raspberries
For the Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (optional, for extra zing)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 12 slices
- Calories per serving: Approximately 400
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring every corner is covered to prevent sticking. This prepares your pan for a perfect release of the baked lemon cake.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside. Combining these dry ingredients now ensures they are evenly distributed throughout your lemon cake.
3. Cream Butter and Sugar
In a large bowl with an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your lemon cake light and tender. You’ll see the mixture lighten in color and texture.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the milk, fresh lemon juice, and lemon zest. This is where the bright lemon flavor truly begins to develop for your lemon cake recipe.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough lemon cake. A few lumps are perfectly fine.
6. Fold in Raspberries
Gently fold in the fresh or thawed frozen raspberries with a spatula. Distribute them evenly throughout the batter. This ensures every slice of your raspberry lemon cake has a burst of fruit.
7. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan and spread it evenly. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Your beautiful lemon cake is almost ready!
8. Prepare the Glaze
While the cake cools, whisk together the powdered sugar, fresh lemon juice, and optional lemon zest in a small bowl until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add more powdered sugar.
9. Glaze and Serve
Once the cake has cooled completely in the pan, drizzle the lemon glaze generously over the top. Allow the glaze to set slightly before slicing and serving your delicious Raspberry Lemonade Cake.
Variation Ideas:
- Blueberry Lemon Cake: Swap raspberries for fresh blueberries.
- Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter.
- Coconut Lemon Cake: Fold in ½ cup shredded coconut with the raspberries.
- Layer Cake: Divide the batter between two 8-inch round cake pans and adjust baking time.
Storage Instructions:
Store any leftover Raspberry Lemonade Cake tightly covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s in an airtight container to maintain freshness and prevent it from drying out.
Frequently Asked Questions (FAQ):
- Can I use frozen raspberries? Yes, just thaw them and drain any excess liquid before adding them to the batter.
- My cake looks dense, what happened? Overmixing the batter can develop the gluten too much, leading to a dense texture. Mix until just combined.
- Can I make this as cupcakes? Absolutely! Line a muffin tin with paper liners, fill ¾ full, and bake for 20-25 minutes. This is a great lemon cake recipe for cupcakes.
- How do I get more lemon flavor? Increase the lemon zest in the cake batter and consider adding extra zest to the glaze.
- What if I don’t have buttermilk? You can make your own by adding 1 tablespoon of lemon juice to regular milk and letting it sit for 5 minutes before using.
- Can I freeze this cake? Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before glazing.