Description
This Lemon Raspberry Cake with Cream Cheese Frosting is a delightful and moist layered cake bursting with fresh lemon flavor and juicy raspberries. The tangy cream cheese frosting perfectly complements the citrusy cake, making it an elegant dessert ideal for gatherings, celebrations, or a special treat.
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
- 1 cup Fresh Raspberries
- Lemon Slices (for garnish)
Instructions
- Preheat and mix wet ingredients: Preheat your oven to 325°F (163°C). In a large mixing bowl, combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Beat these ingredients together for about 2 minutes until the mixture is smooth and thoroughly combined.
- Combine dry ingredients and fold: In a separate large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, gently folding until just combined, being careful not to overmix.
- Prepare raspberries and fold into batter: In a small bowl, lightly coat 1 1/2 cups of fresh raspberries with 2 tablespoons of flour to prevent them from sinking while baking. Gently fold the coated raspberries into the batter.
- Prepare pans and bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. If using two 9-inch pans, note the baking time will be longer. Evenly divide the batter among 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. Let the cakes cool completely.
- Make Lemon Cream Cheese Frosting: In a large bowl, beat softened butter and cream cheese together for 4-5 minutes until the mixture is light and fluffy. Add powdered sugar, fresh lemon juice, and lemon zest, beating again until smooth. Chill the frosting if desired to firm it up.
- Assemble the cake: Once cooled, remove cakes from the pans. Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with remaining layers, then cover the entire cake with frosting. Decorate the top with fresh raspberries and lemon slices for a beautiful finish.
- Optional chilling: For best results, chill the cake for 20-30 minutes to set the frosting before serving.
Notes
- Using fresh raspberries enhances the flavor, but frozen raspberries can be used if fresh ones are not available—just thaw and drain well before adding.
- Be careful not to overmix the batter to avoid a dense cake.
- Coating the raspberries with flour helps distribute them evenly in the batter and prevents sinking.
- If you prefer a more intense lemon flavor, increase the lemon zest and juice slightly.
- Make sure all ingredients, especially butter and cream cheese, are softened to achieve a smooth frosting.
- Chilling the assembled cake helps the frosting set and enhances slicing.
- The cake pans should be sprayed well or lined with parchment paper to avoid sticking.
- Store leftovers covered in the refrigerator for up to 3 days.
