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Raspberry Lemon Cake

Raspberry Lemon Cake
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Indulge in the delightful taste of Raspberry Lemon Cake, a perfect blend of tangy lemon and sweet raspberries that creates a refreshing dessert ideal for any occasion. This vibrant cake features layers of fluffy gluten-free lemon cake filled with luscious fresh raspberries and topped with creamy buttercream frosting. Whether celebrating a birthday, hosting a summer gathering, or enjoying a casual treat at home, this cake is sure to impress with its beautiful presentation and irresistible flavor. With simple instructions that suit bakers of all levels, making this stunning dessert can be a breeze. Plus, it offers customizable frosting options to tailor it to your taste!

Ingredients

Scale
  • 3 cups gluten-free flour
  • 1 ½ cups sugar
  • 1 cup unsalted butter, room temperature
  • 1 cup unsweetened plain yogurt
  • ¼ cup milk
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 3 tbsp lemon zest
  • ⅓ cup lemon juice
  • 2 cups fresh raspberries
  • 2 cups unsalted butter, room temperature (for frosting)
  • 5 cups powdered sugar
  • 2 tsp lemon juice (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with nonstick baking spray.
  2. In a large mixing bowl, cream together the unsalted butter, lemon zest, and sugar using an electric mixer on high speed for about 5 minutes until the mixture is light and fluffy.
  3. Add the eggs, milk, lemon juice, and yogurt to the creamed mixture. Mix until all ingredients are well combined.
  4. In another bowl, sift together the gluten-free flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients into the wet mixture. Stir until just combined; avoid over-mixing.
  6. Gently fold in the fresh raspberries using a rubber spatula.
  7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if needed.
  8. Bake for about 28–33 minutes or until a toothpick inserted into the center comes out clean.
  9. Once baked, remove cakes from the oven and allow them to cool completely in their pans before transferring to a wire rack.
  10. In a large mixing bowl, beat the remaining unsalted butter until smooth. Gradually add powdered sugar one cup at a time until desired sweetness is reached. Stir in lemon juice until smooth.
  11. Once cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost all around with remaining frosting.

Nutrition

Keywords: Ensure all ingredients are at room temperature for optimal texture. Experiment by adding different citrus zests or flavors to the frosting for variety. Store leftovers in an airtight container at room temperature for up to three days.

Find it online: https://fluffyrecipes.com/raspberry-lemon-cake/