Description
Raspberry Lemon Bliss Cake is a delightful, moist layer cake bursting with fresh raspberries and bright lemon flavors, complemented by a luscious lemon cream cheese frosting. Perfect for spring or any special occasion, this American classic combines zesty citrus with sweet berries for an unforgettable dessert experience.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh raspberries (tossed in 1 tablespoon flour)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For Garnish (optional):
- Fresh raspberries
- Lemon slices
- Extra lemon zest
Instructions
- Prepare pans and dry ingredients: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans and line their bottoms with parchment paper to ensure easy removal. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt thoroughly.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and creamy, setting the perfect base for the cake batter.
- Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture. Then mix in the lemon zest, lemon juice, and vanilla extract to infuse the batter with fresh citrus aroma and flavor.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the batter, beginning and ending with the dry ingredients. This technique ensures a balanced and tender crumb. Mix gently to combine without overworking the batter.
- Fold in raspberries: Carefully fold in the fresh raspberries that have been tossed in flour to prevent sinking during baking. This step adds fruity bursts throughout the cake.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Place in the oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes.
- Cool completely: Remove the cakes from the pans and transfer them to wire racks to cool completely. Proper cooling is essential before frosting to prevent melting.
- Make the frosting: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, continuing to beat until fluffy. Mix in lemon juice, lemon zest, and vanilla extract to create a tangy, luscious frosting.
- Assemble and frost: Once the cakes are fully cooled, frost the top of one cake layer and then stack the second layer on top. Spread frosting evenly over the entire cake surface.
- Garnish and serve: Decorate the finished cake with fresh raspberries, lemon slices, or extra lemon zest for a beautiful presentation. Serve at room temperature for best flavor and texture.
Notes
- Use room-temperature ingredients for the best cake texture and ease of mixing.
- Coating the raspberries in flour prevents them from sinking to the bottom during baking.
- This cake can be made a day in advance and stored chilled; bring it to room temperature before serving for optimal taste.
