If you need a break from regular chocolate or vanilla cake, this Raspberry Lemon Cake has a fresh and fruity flavor is just what you need. It’s easy to make and quick to assemble. And, if you’re anything like me, this refreshing flavor combination marks the coming of summer.
Whisk together the eggs and ¼ cup of the milk in a small bowl until slightly combined. Set aside.
In a mixing bowl, beat butter, sugar, vanilla, lemon zest, and lemon juice for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg mixture until fully blended.
Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in raspberries.
Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
For the Frosting
For the frosting, beat butter for 3-4 minutes until pale in color.
Add powdered sugar, lemon zest and lemon juice (about 2 Tablespoons from fresh lemon) and heavy cream. Beat for 3-5 minutes until fluffy.
Assembly
To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake, sides and top.
Garnish with extra slices of lemons and fresh raspberries, if desired.
Notes
Fresh raspberries work best in this cake. You CAN use frozen berries if needed, but be warned that they might tint it pink! To minimize this, toss the frozen berries with a little flour before adding them to the cake batter. The berries will likely seep their color into the cake, but it will still taste good.
Storage Tips. This is best stored in a cake saver, in the refrigerator. It's best eaten within 3 days.
You can also freeze today's recipe by slicing large pieces and placing them on plastic wrap. Wrap them up and slide into a ziploc freezer bag or other airtight freezer safe container. When ready to enjoy, thaw in refrigerator overnight.
Whole Milk- can be swapped for buttermilk, or for my homemade buttermilk substitute. Pairs nicely with the citrus!