Description
This Lemon Raspberry Cake with Cream Cheese Frosting is a delightful, moist cake bursting with fresh lemon flavor and tangy raspberries. Perfectly balanced with a luscious cream cheese frosting infused with lemon zest, this cake is ideal for celebrations or a fresh springtime dessert.
Ingredients
Scale
Cake Batter
- 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)
Cream Cheese Frosting
- 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 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 the mixture for about 2 minutes until it is smooth and well combined.
- Combine dry ingredients and fold: In another 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.
- Prepare raspberries and fold into batter: In a small bowl, gently toss 1 1/2 cups of fresh raspberries with 2 tablespoons of flour to coat them. This prevents the berries from sinking to the bottom of the cake. Carefully fold the coated raspberries into the cake batter.
- Prepare pans and bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Alternatively, use two 9-inch pans, noting a longer baking time will be needed. Pour the batter evenly into the prepared pans. Bake for 20-26 minutes (three 8-inch pans), 19-23 minutes (three 9-inch pans), or 30-36 minutes (two 9-inch pans). Insert a toothpick into the center to test doneness; it should come out clean. Allow the cakes to cool completely before frosting.
- Make Lemon Cream Cheese Frosting: In a large bowl, cream together the softened butter and cream cheese 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 desired to firm up before applying.
- Assemble the cake: When cakes are cooled, remove from the pans. Place one cake layer on your serving plate and spread a generous amount of frosting on top. Add the next layer and repeat. Cover the entire cake with the remaining frosting. Garnish the top with additional fresh raspberries and lemon slices for a beautiful finish.
- Optional chilling: For best results, chill the assembled cake for 20-30 minutes to allow the frosting to set before serving.
Notes
- Coating raspberries with flour prevents them from sinking during baking and helps distribute them evenly.
- You can substitute canola oil with vegetable or olive oil as preferred.
- Make sure the cream cheese and butter are softened at room temperature to ensure smooth frosting.
- The cake layers can also be made ahead and stored in the refrigerator, then frosted when ready to serve.
- Adjust baking time depending on your pan size and oven performance; use toothpick test for doneness.
- Chilling the assembled cake makes slicing easier and keeps the frosting neat.
