Raspberry Lemon Cake

This raspberry lemon cake is bright soft and bursting with citrusy summer flavor. It is my favorite make ahead dessert for birthdays picnics and garden parties. Every bite balances sweet raspberries with lemony tang and pillowy vanilla frosting.

I first baked this cake for my daughter's garden party and it has become our go to treat anytime raspberries are in season

Ingredients

• Gluten free flour: creates a soft moist crumb without any grittiness look for blends with xanthan gum
• Unsalted butter: allows full control over flavor and adds richness choose high quality for best taste
• Fresh raspberries: add juicy bursts of brightness pick plump firm berries without mush or mold
• Lemon zest and juice: bring fragrant citrus flavor use fresh lemons for both components
• Plain yogurt: gives moisture and subtle tang opt for full fat for best results
• Baking powder and baking soda: help the cake rise and stay fluffy make sure they are fresh
• Powdered sugar: provides a smooth frosting texture sift it to prevent lumps

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 350 degrees Fahrenheit then thoroughly grease two round cake pans making sure to coat every corner for smooth release after baking

Cream the Base:

Beat together softened butter lemon zest and sugar for five full minutes until the mixture is very pale and fluffy this step traps air that helps lift the cake during baking

Incorporate the Wet Ingredients:

Add eggs lemon juice yogurt and milk to the creamed mixture then mix until just combined the batter might look curdled but will smooth out once flour is added

Sift and Mix the Dry Ingredients:

In a separate bowl sift together gluten free flour baking powder baking soda and salt sifting lightens the mixture and ensures even blending

Combine and Finish the Batter:

Gradually stir the dry mixture into the wet ingredients using a gentle hand to avoid overmixing stop as soon as no dry streaks remain

Add the Raspberries:

Fold in the fresh raspberries carefully with a silicone spatula taking care not to crush them which helps prevent excess moisture in the batter

Bake the Cake:

Divide the batter evenly into the prepared pans and bake for twenty eight to thirty three minutes until the tops spring back lightly when touched and a toothpick comes out clean

Make the Frosting:

Beat room temperature butter until creamy then slowly add powdered sugar cup by cup blending thoroughly before adding the lemon juice which balances the sweetness

Assemble and Frost:

Cool the cakes completely before stacking spread frosting generously between the layers and all over the outside finishing with extra berries if desired

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My favorite part is folding in the fresh raspberries it reminds me of berry picking with my grandmother and how she always believed fruit desserts bring double the happiness

Storage Tips

Keep the cake at room temperature for up to two days covered loosely with plastic wrap or in a cake keeper for longer storage refrigerate up to five days and bring to room temperature before serving the unfrosted layers freeze well when tightly wrapped

Ingredient Substitutions

Blackberries or blueberries make excellent alternatives to raspberries frozen berries may be used without thawing to prevent bleeding regular all purpose flour works in place of gluten free just watch texture during mixing

Serving Suggestions

This cake shines on celebration tables try topping it with fresh mint lemon slices or edible flowers serve with chilled berry tea or light citrus sorbet for a refreshing finish

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Cultural Context

Layered fruit cakes like this one have long roots in European summer baking traditions particularly in British garden parties where fresh produce meets airy sponges and whipped frostings this version embraces that spirit with a gluten free twist

Frequently Asked Questions About Recipes

→ Can I use regular flour instead of gluten-free flour?

Yes, you can use all-purpose flour as a substitute. The texture may vary slightly, but the cake will still turn out delicious.

→ Should raspberries be fresh or frozen?

Fresh raspberries are ideal, but frozen ones can be used. Add them frozen directly to the batter to avoid bleeding and excess moisture.

→ How do I store the cake for best freshness?

Store at room temperature for up to two days or refrigerate for up to five. Always bring to room temperature before serving.

→ Can I add lemon curd between layers?

Yes, a thin layer of lemon curd between cake layers enhances citrus flavor and adds a lovely tangy depth.

→ What’s the best way to fold in raspberries?

Use a silicone spatula and fold them in gently to avoid crushing, which helps maintain their shape and prevents batter discoloration.

→ How do I ensure the cake doesn’t stick to the pans?

Thoroughly coat pans with nonstick spray, making sure every corner is covered to guarantee easy release after baking.