Raspberry Lemon Cake Recipe

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/2 cup milk
• 1/4 cup fresh lemon juice

For the raspberry filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

For the lemon cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the fresh lemon juice until evenly incorporated.
7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
10. While the cakes are cooling, prepare the raspberry filling. In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.
11. To make the lemon cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, lemon zest, and lemon juice, beating until creamy and smooth.
12. Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of the raspberry filling evenly over the top. Place the second cake layer on top.
13. Frost the top and sides of the cake with the lemon cream cheese frosting.
14. Optional: Garnish with fresh raspberries and lemon slices for decoration.
15. Slice and serve, and enjoy this delicious Raspberry Lemon Cake!

Nutrition Facts:

Note: Nutrition values may vary based on specific ingredients used and serving sizes.

• Serving Size: 1 slice (assuming 12 slices per cake)
• Calories: Approximately 420
• Total Fat: 20g
  • Saturated Fat: 12g
  • Trans Fat: 0g
• Cholesterol: 95mg
• Sodium: 230mg
• Total Carbohydrates: 57g
  • Dietary Fiber: 2g
  • Sugars: 42g
• Protein: 4g

Benefits:

1. Rich in Vitamin C: The cake contains fresh lemon juice and zest, providing a good amount of vitamin C, which is essential for a healthy immune system and overall well-being.
2. Antioxidant-rich Raspberries: Raspberries used in the filling are loaded with antioxidants, which help protect the body from oxidative stress and inflammation.
3. Good Source of Calcium and Protein: Ingredients like milk and eggs contribute to the cake’s calcium and protein content, supporting bone health and muscle repair.

FAQs (Frequently Asked Questions):

1. Can I use frozen raspberries instead of fresh?
   • Yes, you can use frozen raspberries if fresh ones are not available. Just make sure to thaw them and drain any excess liquid before using them in the filling.
2. Can I make this cake ahead of time?
   • Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days. You can also prepare the raspberry filling and lemon cream cheese frosting ahead of time and store them separately in the refrigerator. Assemble the cake and frost it just before serving for the best results.
3. Can I reduce the amount of sugar in the recipe?
   • Yes, you can adjust the amount of sugar used in the cake, raspberry filling, and frosting to suit your taste preferences. Keep in mind that reducing sugar may slightly alter the texture and sweetness of the final product.
4. Can I use a different type of frosting?
   • While the lemon cream cheese frosting complements the flavors of the cake well, you can certainly use a different type of frosting if you prefer. A simple lemon glaze or vanilla buttercream would also pair nicely with the raspberry lemon flavor combination.

Conclusion:

This Raspberry Lemon Cake not only tantalizes the taste buds with its vibrant flavors but also offers nutritional benefits from its wholesome ingredients. With the zesty freshness of lemon, the sweetness of raspberries, and the creamy richness of cream cheese frosting, this cake is sure to be a crowd-pleaser for any occasion. Enjoy a slice of this delightful dessert knowing that it not only satisfies your cravings but also provides some essential nutrients for your body.