Description
This Lemon Raspberry Cake with Cream Cheese Frosting is a moist and tangy dessert perfect for any occasion. The cake layers combine bright lemon zest and juice with fresh raspberries for a burst of fruity flavor, all topped with a rich and creamy lemon cream cheese frosting. Garnished with fresh raspberries and lemon slices, this cake is a beautiful and delicious treat that serves 16 and is sure to impress.
Ingredients
Scale
Cake Ingredients
- 1 cup Canola Oil (or vegetable or olive oil)
- 3 large Eggs
- 1 1/3 cup Buttermilk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour (plus 2 Tablespoons more for the raspberries)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Raspberries (plus more for garnish)
Frosting Ingredients
- 1/2 cup Butter (softened)
- 1 (8-ounce) package Cream Cheese (softened)
- 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
Garnish
- 1 cup Fresh Raspberries
- Lemon Slices
Instructions
- Preheat and mix wet ingredients: Preheat the oven to 325°F (163°C). In a large mixing bowl, combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Beat the mixture for about 2 minutes until smooth and well combined.
- Combine dry ingredients and fold: In a separate large bowl, mix together sugar, flour, baking powder, baking soda, and salt. Gradually stir this dry mixture into the wet ingredients, folding gently to combine without overmixing to keep the batter light.
- Prepare raspberries and fold into batter: Toss 1 1/2 cups of fresh raspberries with 2 tablespoons of flour in a small bowl to coat; this helps prevent them from sinking during baking. Gently fold the coated raspberries into the cake batter to evenly distribute them.
- Prepare pans and bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Alternatively, two 9-inch pans can be used but with a longer bake time. Pour the batter evenly into the prepared pans. Bake for 20-26 minutes for three 8-inch pans, 19-23 minutes for three 9-inch pans, or 30-36 minutes for two 9-inch pans. Test doneness by inserting a toothpick into the center; it should come out clean. Allow the cakes to cool completely before frosting.
- Make Lemon Cream Cheese Frosting: In a large bowl, cream together softened butter and cream cheese with an electric mixer for 4-5 minutes until light and fluffy, scraping down the sides as needed. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until smooth and fully combined. Chill the frosting if you prefer a firmer texture.
- Assemble the cake: Once cooled, remove the cakes from the pans. Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the next cake layer, and continue layering if applicable. Cover the entire cake with the remaining frosting evenly.
- Garnish and chill: Decorate the top with fresh raspberries and lemon slices for a vibrant presentation. For best results, chill the assembled cake for 20-30 minutes to allow the frosting to set before serving.
Notes
- Coating raspberries with flour before folding into batter prevents them from sinking to the bottom of the cake.
- You can substitute canola oil with vegetable or olive oil depending on preference.
- Ensure your butter and cream cheese are softened to room temperature for an easier and smooth frosting preparation.
- The cake batter should not be overmixed to keep the cake light and tender.
- Using fresh lemon juice and zest gives the cake a bright and authentic lemon flavor.
- If you use two 9-inch pans instead of three, expect a longer baking time and test doneness accordingly.
- Chilling the assembled cake helps the frosting set and makes slicing easier.
