Name: Bake Unforgettable Lemon Raspberry Cake Recipe in 1 Hour
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon lemon extract; 1 cup buttermilk; 1 cup fresh raspberries; Lemon glaze (optional)

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Oh my goodness, you HAVE to try this Lemon Raspberry Cake recipe! Seriously, it’s like sunshine and happiness all baked into one gorgeous cake. I’ve been baking for, well, let’s just say a *long* time, and this combo of tangy lemon and sweet, juicy raspberries? It’s a total winner, trust me. It’s one of those recipes that looks super impressive, but honestly? It’s so easy, even I can’t mess it up (and that’s saying something!).

What I really love about this Lemon Raspberry Cake recipe is how versatile it is. Need a showstopper for a birthday? Done. Want a little something special for a casual get-together? This cake’s got you covered. Just craving a sweet treat on a random Tuesday? Yep, it works then too! The bright, fresh flavors are just so darn cheerful, and the moist, tender crumb? Mmm, perfection. It’s truly my go-to when I need a guaranteed crowd-pleaser, and I know it’ll become one of yours too!

Why You’ll Love This Lemon Raspberry Cake Recipe

Okay, so why will you *actually* adore this Lemon Raspberry Cake Recipe? Let me tell you, it’s not just because it’s pretty (though it *is*!). It’s the whole package. Think of it – a super simple recipe with a HUGE payoff in flavor and happiness. What’s not to love, right?

Quick and Easy Lemon Raspberry Cake Recipe

Seriously, this isn’t one of those all-day baking projects. We’re talking minimal prep, simple steps, and maximum deliciousness. You can whip this Lemon Raspberry Cake Recipe up even on a busy weeknight – and trust me, you’ll be glad you did!

Bursting with Lemon and Raspberry Flavor

Oh, the flavor! The tangy lemon and sweet raspberries are like a party in your mouth. It’s bright, it’s fresh, and it’s totally irresistible. My favorite part is that you get that perfect balance – not too sweet, not too tart, just right!

Perfect for Any Occasion

Birthday bash? Potluck picnic? Just need a little something sweet after dinner? This Lemon Raspberry Cake Recipe is your answer. It’s fancy enough to impress, but easy enough to make for any ol’ day. Seriously, it’s the perfect excuse to bake a cake, anytime!

Ingredients for Your Lemon Raspberry Cake Recipe

Alright, let’s talk ingredients! Nothing too crazy here, promise. You’ll need:

2 cups all-purpose flour (the regular kind!)
2 teaspoons baking powder (makes it fluffy!)
½ teaspoon baking soda (helps with browning!)
¼ teaspoon salt (just a pinch!)
1 cup granulated sugar (that’s the white stuff)
½ cup unsalted butter, softened (important! Let it sit out for a bit)
2 large eggs (like, the *large* ones)
1 teaspoon lemon extract (for that zing!)
1 cup buttermilk (don’t skip this, it makes it SO moist!)
1 cup fresh raspberries (or frozen, but don’t thaw ’em!)
Lemon glaze (optional, but highly recommended!)

See? Nothing too scary. Now, let’s get baking this Lemon Raspberry Cake Recipe!

How to Make the Perfect Lemon Raspberry Cake Recipe: Step-by-Step Instructions

Okay, friend, ready to bake the *perfect* Lemon Raspberry Cake? Don’t worry, I’m gonna walk you through it. Just follow these steps, and you’ll be golden!

Preparing the Batter for the Lemon Raspberry Cake Recipe

First things first: preheat that oven to 350°F (175°C). Seriously, don’t forget! While it’s heating up, grease and flour a 9×13 inch baking pan. I like to use a little bit of shortening and then dust it with flour – works like a charm!

Now, grab a big bowl and whisk together 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Just whisk it all together until it’s combined. This makes sure everything is evenly distributed, you know?

In *another* bowl (yeah, sorry about the dishes!), cream together 1 cup of sugar and ½ cup of softened butter. You want it light and fluffy – like whipped cream almost. This usually takes me a few minutes with my electric mixer. If you’re doing it by hand… well, bless your heart, and get ready for a workout!

Beat in 2 large eggs, one at a time, then stir in 1 teaspoon of lemon extract. Mmm, that lemon smell is just heavenly, isn’t it?

Now comes the slightly tricky part: gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk. Start and end with the dry ingredients. So, a little flour, then some buttermilk, then more flour, then more buttermilk, and so on. Mix until *just* combined. Don’t overmix! Overmixing makes a tough cake, and nobody wants that.

Finally, gently fold in 1 cup of fresh raspberries. Be gentle! You don’t want to crush them. If you’re using frozen, toss them in frozen – this helps them not bleed into the batter too much.

Baking Your Lemon Raspberry Cake Recipe to Perfection

Pour that beautiful batter into your prepared pan and spread it out evenly. Pop it in the oven for 30-35 minutes. But here’s the thing: ovens are weird. So, start checking for doneness around 30 minutes. A wooden skewer inserted into the center should come out clean (or with just a few moist crumbs clinging to it).

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Patience, my friend! I know it’s tempting to dig in right away, but trust me, it’s worth the wait.

Adding the Finishing Touch: Glazing Your Lemon Raspberry Cake Recipe

Once the cake is completely cool (and I mean *completely*!), you can drizzle it with lemon glaze. You can totally buy store-bought glaze, or you can make your own. It’s super easy! Just mix together powdered sugar, lemon juice, and a little bit of lemon zest until it reaches your desired consistency. I like mine a little on the thinner side, so it drizzles nicely.

And there you have it! A gorgeous, delicious Lemon Raspberry Cake that’s sure to impress. Now go grab a slice and enjoy!

Tips for a Foolproof Lemon Raspberry Cake Recipe

Want to make *sure* your Lemon Raspberry Cake is a total showstopper? Of course, you do! Here are a few little tricks I’ve learned along the way to make it perfect every single time.

Ensuring the Right Texture for Your Lemon Raspberry Cake Recipe

Okay, this is a big one: don’t overmix the batter! Seriously, once the wet and dry ingredients are *just* combined, stop mixing. Overmixing develops the gluten in the flour, which makes the cake tough. We want tender and fluffy, not chewy!

Maximizing Lemon Flavor in Your Lemon Raspberry Cake Recipe

Want a REAL lemon punch? Add the zest of one lemon to the batter along with the lemon extract. Zest is where all that amazing lemon oil is, so it’ll really amp up the flavor. You can even add a *tiny* bit more lemon extract, but be careful – too much can make it taste artificial.

Keeping Your Raspberries from Sinking in Your Lemon Raspberry Cake Recipe

Ugh, sinking berries! The bane of every baker’s existence. Toss your raspberries in a little bit of flour before folding them into the batter. This helps them “grip” the batter and stay suspended. Also, don’t overload the cake with too many berries – sometimes less is more!

Lemon Raspberry Cake Recipe - detail 1

Lemon Raspberry Cake Recipe Variations

Okay, so you’ve mastered the basic Lemon Raspberry Cake? Awesome! Now, let’s get a little crazy and try some fun variations. Because why not, right?

Gluten-Free Lemon Raspberry Cake Recipe

Got gluten sensitivities? No problem! Just swap out the regular flour for a gluten-free blend. I’ve had great luck with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Just make sure it’s a blend that already has xanthan gum in it – that’s what helps give it structure, you know?

Vegan Lemon Raspberry Cake Recipe

Going vegan? You can still enjoy this cake! Use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken) in place of the regular eggs. For the buttermilk, use almond milk mixed with a tablespoon of lemon juice. And make sure your butter is a vegan butter substitute. Easy peasy!

Different Frosting Options for Your Lemon Raspberry Cake Recipe

Not feeling the lemon glaze? No worries! How about a cream cheese frosting? Or a simple vanilla buttercream? You could even do a raspberry glaze by using raspberry jam instead of lemon juice in the glaze recipe. The possibilities are endless, so get creative!

Storing and Serving Your Lemon Raspberry Cake Recipe

So, you’ve baked this gorgeous Lemon Raspberry Cake, and (gasp!) there are leftovers? Don’t worry, I’ve got you covered on how to keep it fresh and delicious!

Storing Leftover Lemon Raspberry Cake Recipe

The best way to store leftover Lemon Raspberry Cake is in an airtight container at room temperature. It’ll stay moist and delicious for about 3-4 days. If it’s particularly warm out, you can pop it in the fridge, but it might dry out a bit. Just let it come to room temperature before serving.

Serving Suggestions for Your Delicious Lemon Raspberry Cake Recipe

This Lemon Raspberry Cake is amazing all on its own, but if you want to get fancy, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious with a cup of hot tea or coffee. Or, for a truly decadent treat, pair it with a glass of chilled Moscato. Yum!

Frequently Asked Questions About This Lemon Raspberry Cake Recipe

Got questions about this Lemon Raspberry Cake Recipe? I thought you might! Here are a few of the most common things people ask, so you can bake with confidence!

Can I use frozen raspberries in this Lemon Raspberry Cake Recipe?

Absolutely! Frozen raspberries work great, especially if fresh ones aren’t in season (or are super expensive!). The key is to toss them in a little flour before folding them into the batter, and don’t thaw them first. Adding them frozen helps them keep their shape and prevents them from bleeding too much into the batter. Trust me, it works!

How do I prevent my Lemon Raspberry Cake Recipe from being soggy?

Soggy cake is a bummer, I know! Usually, it’s caused by either not baking it long enough or using too much liquid. Make sure you’re baking the cake until a wooden skewer inserted into the center comes out clean (or with just a few moist crumbs). Also, double-check your ingredient ratios – too much buttermilk can definitely make it soggy. Follow the recipe closely, and you should be good to go!

Can I make this Lemon Raspberry Cake Recipe ahead of time?

Yep! This cake actually tastes even better the next day, if you can believe it. Just let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. You can store it at room temperature for a couple of days, or in the fridge for up to a week. If you’re glazing it, I’d recommend waiting until just before serving, so the glaze doesn’t get sticky. Easy peasy!

Nutritional Information for Lemon Raspberry Cake Recipe

Okay, so here’s the deal: figuring out the exact nutrition info for this Lemon Raspberry Cake Recipe is kinda tricky. It really depends on the brands you use, the size of your eggs, all that jazz. So, I can’t give you precise numbers, but just keep in mind that this is a *treat*, you know? Everything in moderation!

Enjoyed This Lemon Raspberry Cake Recipe?

Woohoo! So glad you gave this Lemon Raspberry Cake Recipe a try! Now, pretty please do me a favor? Leave a comment below and tell me what you thought! And if you *really* loved it (which I know you did!), give it a rating and share it with your friends on social media! Happy baking!