Raspberry Lemon Cake

This raspberry lemon cake is pure summer sunshine on a plate! The bright citrus flavors mingle perfectly with juicy berries, all wrapped in a cloud of vanilla buttercream that makes every bite absolutely memorable.

I first made this cake for my daughter's garden party, and the combination of fresh raspberries with zesty lemon had everyone asking for the recipe. Now it's our go-to celebration cake whenever berries are in season.

Ingredients

• Gluten Free flour: creates the perfect crumb texture without any grittiness
• Unsalted butter: gives you complete control over the final flavor profile
• Fresh raspberries: provide bursts of juicy tartness throughout each slice
• Lemon zest and juice: deliver bright aromatic flavor in every bite
• Plain yogurt: adds moisture and a subtle tang that enhances the lemon
• Baking powder and baking soda: work together for the perfect rise
• Powdered sugar: creates silky smooth frosting without any grittiness

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 350°F and thoroughly prepare your cake pans with nonstick spray. The key is coating every corner to ensure easy release later. Nothing is more disappointing than a cake that sticks to the pan.

Create the Base:

Cream together butter, lemon zest, and sugar for a full 5 minutes. This extended beating time incorporates air into the mixture, creating tiny pockets that expand during baking for the fluffiest texture possible. The butter should become noticeably lighter in color and texture.

Combine Wet Ingredients:

Add eggs, milk, lemon juice, and yogurt to your butter mixture and blend thoroughly. The mixture might look slightly curdled at this stage due to the acidic lemon juice interacting with the dairy products, but this is completely normal and will resolve once the dry ingredients are added.

Prepare Dry Ingredients:

Sift the gluten free flour, baking powder, baking soda, and salt together. Sifting is crucial with gluten free flour to eliminate any clumps and create a lighter final product. This step takes just a minute but makes a huge difference.

Combine Batters:

Gradually incorporate the dry ingredients into your wet mixture, mixing just until combined. Overmixing will develop the proteins in the flour and lead to a tougher cake, so use a gentle touch and stop as soon as no dry streaks remain.

Add the Berries:

Fold in the fresh raspberries with extreme care. The goal is to distribute them evenly without crushing them, which would release excess moisture and potentially stain the batter. A silicone spatula works beautifully for this delicate task.

Bake to Perfection:

Pour the batter evenly between your prepared pans and bake for 28-33 minutes. The cakes should spring back lightly when touched, and a toothpick inserted into the center should come out clean or with just a few moist crumbs attached.

Create Luxurious Frosting:

Beat room temperature butter until incredibly smooth before gradually adding powdered sugar. Adding it cup by cup prevents a powdery explosion and ensures proper incorporation. The lemon juice brightens the flavor while cutting through the sweetness.

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My absolute favorite part of this recipe is the moment when you fold in the fresh raspberries. The way they create little pockets of jammy sweetness throughout the cake reminds me of picking berries with my grandmother as a child. She always said that desserts with fresh fruit bring double the happiness.

Berry Selection Guide

When choosing raspberries for this recipe, look for plump, firm berries with vibrant color. Avoid any that appear mushy, have mold, or seem overly wet in the container. If fresh berries aren't available, you can substitute frozen raspberries but do not thaw them first. Add them directly to the batter while still frozen to prevent bleeding and excessive moisture.

Make It Your Own

This versatile cake can be easily customized to suit your preferences or what you have on hand. Blackberries or blueberries work wonderfully in place of raspberries. For an extra special touch, add a thin layer of lemon curd between the cake layers before frosting. You could also incorporate white chocolate chips into the batter for pockets of creamy sweetness that complement the tart lemon beautifully.

Storage Tips

Store this cake at room temperature for up to two days in a cake keeper or loosely covered with plastic wrap. For longer storage, refrigerate for up to five days, but always bring to room temperature before serving for the best texture and flavor experience. The unfrosted cake layers freeze beautifully for up to three months when wrapped tightly in plastic wrap and then aluminum foil.

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Frequently Asked Questions

→ Can I use regular flour instead of gluten-free flour?

Yes, you can substitute all-purpose flour for gluten-free flour in this recipe. However, the texture may vary slightly, so be mindful of the consistency when mixing.

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but make sure to thaw and drain them completely before folding into the batter to avoid excess moisture.

→ How do I prevent the raspberries from sinking to the bottom of the cake?

Toss the raspberries in a light coating of flour before folding them into the batter. This helps distribute them evenly throughout the cake.

→ Can I make the cake ahead of time?

Yes, you can bake the cake layers up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature or in the fridge. Frost closer to serving time.

→ How long does this cake stay fresh?

The cake stays fresh for up to 3 days when stored in an airtight container at room temperature or refrigerated for longer shelf life.

→ Can I customize the frosting flavor?

Absolutely! You can add other flavor extracts, like vanilla or almond, or even a splash of raspberry syrup to complement the fruit flavors.