Raspberry cake recipes -
Butter: Use unsalted butter or salted and reduce or omit the salt. Lemon juice and zest: This is used instead of milk to cut through the sweetness of the powdered sugar and make it lemony! Vanilla: Use quality extract for the best flavor. Lemon Raspberry Cake Variations.
Different toppings: Add a dimension of flavor simply by lining the top of the cake with blueberries, raspberries or strawberries. You can also decorate with white chocolate shavings. Lemon Blueberry Cake: Mix 1 ½ cups blueberries with one tablespoon flour to help the blueberries from sinking.
Fold floured blueberries into the cake batter at the very end of mixing. I try to use smaller blueberries as they seems to allow the batter to cook more evenly. See this recipe for exactly how I make it.
Lemon Poppy Seed Cake: Add ¼ cup poppy seeds with the dry ingredients. Lemon Almond Cake: Gently fold ½ cup slivered almonds into the batter before baking.
Add optional 1 teaspoon almond extract. How to make Lemon Raspberry Cake The key to success for making this Lemon Raspberry Cake is to give yourself time because the recipe benefits from chilling at multiple stages.
Combine the wet ingredients: Whisk the eggs, milk, lemon juice, lemon zest, and vanilla extract together in a 3-cup or more liquid measuring cup.
Reverse creaming method: Mix the cake flour, sugar, baking powder and salt on the lowest speed until combined, then add the butter one piece at at time. Increase the speed to medium and continue to beat until the mixture resembles coarse meal.
Add the wet ingredients: Add approximately half of the egg mixture to the flour mixture, and beat until light and fluffy. Reduce speed and beat in remaining egg mixture. Add raspberries. Gently fold in raspberries tossed with 1 tablespoon flour.
Bake: Divide the batter evenly between prepared cake pans I use a kitchen scale , and bake until a few moist crumbs cling to a toothpick. Allow the cakes to cool in pans for 10 minutes then remove cakes to a wire rack and let cool completely.
Cut the cakes in half: Slice the cakes horizontally through the equator using a long-serrated knife or cake leveler to create 4 even layers. Puree raspberries: Add raspberries to a food processor and puree.
Place a fine mesh sieve over a medium saucepan and add the raspberry puree to discard seeds. Simmer to thicken Whisk cornstarch, sugar and lemon juice into the puree until cornstarch is mostly dissolved.
Bring to a simmer until thickened. Chill in the refrigerator to set. Beat the ingredients together: Using a handheld mixer, beat the cream cheese and butter together until very creamy. Beat in lemon juice, vanilla extract and salt until smooth. Add the powdered sugar: Gradually beat in the powdered sugar then continue to beat until smooth and fluffy.
Layer 1 — Raspberry Filling: Place one layer, cut side up, on a serving plate or cake pedestal. Transfer some frosting to a piping bag. Pipe a ring of frosting just inside the top edge of the first cake then evenly fill with one third of the Raspberry Filling.
Layer 2 — Frosting: Top with about 1 cup of frosting and spread to the edges. Repeat Two Times : Top the frosting with the second cake layer, repeat the piping ring, raspberry filling and frosting.
Top with third cake and repeat. Top with final cake. Chill: Time permitting, place the cake in the refrigerator for 2 hours cover if refrigerating longer or the freezer for 30 minutes for the frosting to chill and harden a bit. Crumb coat: To make a crumb coat, separate about ¾ cup frosting and frost the cake starting with the top and working down until the cake is evenly, thinly frosted.
Chill the cake before frosting. Frost cake: Frost the outside of cake as you desire with the remaining frosting. Chill: Freeze the cake for 30 minutes to firm up before slicing, or if not serving immediately, refrigerate until ready to slice.
Slice: Slice, then serve the cake at room temperature. Tips for decorating your Raspberry and Lemon Cake Chill your cake again and again!
Tips for Making the Best Lemon Raspberry Cake Follow these tips and tricks for a runaway, light and lemony, ultra-tender success! Prep Ahead: As with all recipes, carefully read through the entire recipe, and prepare any special ingredients, such as room temperature butter, eggs, lemon juice and milk.
Allow plenty of time to make the cake. Room temperature eggs hack: Add warm not hot tap water to a bowl then add eggs still in their shells for at least 20 minutes.
Rather, scoop the flour into a measuring cup and then level. Divide the cakes evenly: I use a kitchen scale to measure each pan and adjust as needed. This will create even cakes with the most even layers.
Let the cakes cool completely before slicing: Time permitting, pop your cooled cakes in the freezer for 30 minutes to help them firm up.
This makes slicing a breeze and makes them far less crumbly. Thicken the raspberry filling: The raspberry jam should be thick but spreadable. Our favorite way to serve this Raspberry Lemon Cake Recipe This Lemon Raspberry Cake is best served at room temperature instead of chilled, but easiest to slice when chilled otherwise the filling squeezes out.
Storing your leftover Raspberry Lemon Cake The assembled and frosted cake should be covered with a cake cover or foil and refrigerated. HOW TO Freeze Lemon Raspberry Cake -To freeze individual cake layers: Tightly wrap the individual cake layers in plastic wrap and freeze for up to three months.
Why should you use room temperature ingredients in lemon raspberry cake? Can you use frozen raspberries in a cake? How do you increase the flavor of lemon in a cake? Looking for more Lemon RAspberry cake recipes? Tools Used in This Recipe Previous Next.
Round Cake Pans 8-in. With its bright, fresh, tangy lemon flavor, mega moistness thanks to the reverse creaming method , layers of raspberry filling homemade or store-bought and lemon cream cheese frosting, this Raspberry and Lemon Cake is truly ethereal and worth every second of making!
Servings: 10 servings. Total Time: 4 hours hrs 35 minutes mins. Prep Time: 4 hours hrs. Cook Time: 35 minutes mins. Save This Recipe To Your Recipe Box You can now create an account on our site and save your favorite recipes all in one place!
Print Recipe Pin Recipe Save Recipe Saved! Ingredients CAKE 9 oz. LEMON CREAM CHEESE FROSTING 16 oz. Instructions RASPBERRY JAM FILLING SEE NOTES FOR STORE-BOUGHT Make the raspberry filling first if trying to assemble the cake more quickly so it has time to chill.
Otherwise, make it while the cake is baking to multitask. Puree raspberries: Add 16 ounces raspberries to a food processor and puree.
Press down on the puree with the back of a spoon or spatula, until only seeds remain in the sieve. Take care to wipe the back of your sieve to get all of the puree.
Thicken: Whisk the cornstarch, sugar and lemon juice into the puree until cornstarch is mostly dissolved. Bring to a simmer over medium-high heat, stirring constantly, then reduce heat to medium medium-low if your stove runs hot and continue to cook and stir continuously until puree is thickened.
It should be thick but spreadable so the cake layers don't slide around. Chill: Refrigerate until completely chilled it will thicken more as it chills. CAKE Prep: Preheat oven to degrees F.
Line the bottom of two 8-inch round cake pans with parchment paper or I love these silicone mats. Spray with nonstick cooking spray WITH flour or butter and flour the pans. Description A lovely cake blended with fresh raspberries and vanilla and frosted with creamy raspberry frosting.
Cake PREHEAT oven to °F. BUTTER or COAT with cooking spray two 7-inch round springform pans or one 8-inch pan. DUST lightly with flour and LINE bottoms with parchment paper. CUT 1 vanilla bean in half and SPLIT it down center using a sharp paring knife.
MIX seeds with sugar. If USING vanilla extract, ADD it later with the eggs. Do not mix it with sugar. BEAT IN 2 eggs, one at a time, and MAKE SURE each egg is fully incorporated. ADD 2 tablespoons flour and TOSS gently to COAT. Plan to try this in the summer.
I Made This. photo by DuChick. Ready In: 1hr 10mins. Ingredients: 6. Serves: ingredients Units: US. Got a question? Share it with the community!
Reviews MOST POPULAR MOST RECENT. This recipe needs help! it has no liquid. The raspberries they used were sweetened with sugar which I didn't find.
That would have given the liquid. I used whole frozen raspberries.
Protein-packed dishes Moist Raspberry Razpberry recipe is a Raspberry cake recipes bowl Rsspberry olive reciped Raspberry cake recipes cakr frozen raspberries throughout. Caloric needs per day in an 8-inch pan to make a single-layer cake. No frosting is required as the cake is deliciously moist as is. This easy raspberry cake is super moist and fluffy thanks to the addition of olive oil and raspberries. You can see how well olive oil and berries work in my Moist Blueberry Cake too. Recpes are the best. Their Raspberry cake recipes, fruity flavor with subtle Raspberey notes brightens up any dessert. And the best part? It has layers of moist vanilla cake and fresh raspberry filling, all covered in cream cheese frosting. Looking for an excuse to treat yourself or someone special in your life? Search no further than this white chocolate raspberry cake!
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