#Post Content
Title: Lemon Raspberry Love Cake – A Sweet, Tangy Delight
Timing:
– Prep Time: 25 minutes
– Bake Time: 30 minutes
– Total Time: 55 minutes
Introduction
Lemon Raspberry Love Cake is a heavenly blend that simply steals the show at any gathering! With layers of zesty lemon, luscious raspberries, and creamy frosting, this dessert is guaranteed to win hearts while tantalizing your taste buds.
Why Make This Recipe
If you are a fan of sweet and tangy desserts, this cake is a must-try. The freshness of the lemons combined with the sweetness of raspberries and creaminess of frosting creates an irresistible balance of flavors. It’s a versatile cake perfect for any weekday treat, or a standout dessert for special occasions.
How to Make Lemon Raspberry Love Cake
Ingredients:
For the Cake:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– Zest of 1 lemon
– 2 tbsp fresh lemon juice
– 1/2 cup buttermilk
– 1 cup fresh raspberries
For the Frosting:
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tbsp lemon juice
– 1 tsp vanilla extract
Directions:
1. Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and sugar until they become light and fluffy. Add eggs one by one, mixing thoroughly after each addition. Stir in vanilla extract, lemon zest, and juice.
4. Gradually incorporate the dry ingredients with the butter mixture, adding buttermilk intermittently. Mix just enough to combine everything.
5. Gently fold the fresh raspberries into the batter.
6. Pour batter into the greased cake pan and bake for 30-35 minutes. You can check its readiness by inserting a toothpick in the center. If it comes out clean, the cake is done.
7. Let it cool completely on a wire rack.
8. Meanwhile, prepare the frosting by combining cream cheese and butter. Gradually add powdered sugar, lemon juice, and vanilla extract. Mix until it forms a creamy, fluffy frosting.
9. Once the cake is completely cooled, frost it evenly using the lemon cream cheese frosting. If you wish, you could garnish it with additional raspberries and some lemon zest.
How to Serve Lemon Raspberry Love Cake
This delightful cake is perfect when served in small slices with a cup of hot coffee or tea. You could also pair it with a scoop of icy vanilla ice cream for an added indulgence.
How to Store Lemon Raspberry Love Cake
Store this cake in an airtight container and refrigerate. It should stay fresh for about a week.
Tips to Make Lemon Raspberry Love Cake
– Always use fresh lemons and raspberries for the best flavor payoff.
– Be careful to fold in the raspberries gently so they don’t get mashed in the batter.
– Do not over mix the batter. It can result in a dense cake.
Variations
For a different flavor profile, swap raspberries with blueberries or blackberries. If you prefer a citrus twist, try orange instead of lemon.
FAQs
Q1. Can I use frozen raspberries?
– Yes, you can. However, be sure to not defrost them. Add them directly to the batter to prevent any unwanted extra moisture.
Q2. Can I use a different frosting?
– Absolutely! You could use vanilla or raspberry frosting, or even a light whipped cream.
Q3. How can I make this cake dairy-free?
– You can replace the butter with coconut oil, the buttermilk with almond milk mixed with a bit of vinegar, and the cream cheese with a dairy-free version.