Description
This Raspberry Lemon Bliss Cake is a delightful layered dessert bursting with fresh raspberries and zesty lemon flavor, all topped with a creamy lemon cream cheese frosting. Perfect for summer gatherings or any special occasion, the moist cake layers and tangy frosting create a blissful treat that’s both elegant and refreshing.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh raspberries (tossed with 1 tablespoon flour)
For the Frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
For Garnish (optional):
- Fresh raspberries
- Lemon slices
- Lemon zest
Instructions
- Prepare Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This step adds air for a tender cake.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition to maintain emulsion. Then stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse bright flavors.
- Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and buttermilk into the batter, starting and ending with the flour mixture. Mix gently and only until combined to avoid overworking the batter.
- Fold in Raspberries: Carefully fold in the raspberries that have been tossed with flour to prevent sinking, ensuring they are evenly distributed without breaking them up.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then stir in lemon juice and vanilla extract, beating until the frosting is light and fluffy.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous portion of frosting over the top. Place the second layer on top and frost the top and sides evenly.
- Garnish and Chill: Decorate with fresh raspberries, lemon slices, and lemon zest as desired. Refrigerate the cake until ready to serve to enhance flavor and texture.
Notes
- Tossing raspberries with flour prevents them from sinking during baking.
- You can substitute frozen raspberries (unthawed), but expect some added moisture in the batter.
- This cake is best served chilled or at room temperature for optimal flavor and texture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Use room temperature ingredients to help achieve a smooth batter and frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
