The Zesty Lemon and Raspberry Cake Recipe You’ll Adore

Whipping up a delightful lemon and raspberry cake promises pure culinary magic.

Bright citrus notes dance alongside sweet, tangy berries in this irresistible dessert.

Soft, moist layers burst with refreshing flavors that make every bite memorable.

Summer’s favorite ingredients combine effortlessly in this simple yet stunning creation.

Delicate crumbs melt on your tongue, releasing a symphony of zesty and fruity nuances.

Baking enthusiasts and casual home cooks will fall in love with this elegant treat.

You deserve a slice of pure happiness that celebrates seasonal produce and delectable indulgence.

Mary Berry Lemon And Raspberry Cake Questions Answered

• Why do I need to flour the raspberries before adding them to the batter?

Flouring the raspberries prevents them from sinking to the bottom of the cake during baking, ensuring an even distribution of fruit throughout each slice.

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but make sure to thaw and drain them completely before flouring and adding to the batter to prevent excess moisture.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake – if it comes out clean with just a few crumbs, the cake is done. Avoid overbaking to keep the cake moist.

Reasons To Crave Mary Berry Lemon And Raspberry Cake

• Burst with Fruity Freshness: Combines zesty lemon and sweet raspberries for a vibrant flavor explosion that dances on your taste buds.
• Crowd-Pleasing Dessert: Perfect for family gatherings, birthday celebrations, or when you want to impress guests with a show-stopping homemade cake.
• Beginner-Friendly Baking: Simple step-by-step instructions make this recipe accessible for home bakers of all skill levels, ensuring success even for novice cake makers.
• Versatile Seasonal Treat: Adaptable recipe that works beautifully in spring and summer, bringing bright, fresh flavors to any occasion.

Ingredients List For Mary Berry Lemon And Raspberry Cake

• All-Purpose Flour: The foundational dry ingredient that provides structure to the cake.
• Sugar, Granulated Sugar: Sweetens the cake and helps create a tender texture.
• Unsalted Butter: Adds richness and helps create a smooth, moist cake.

• Eggs: Bind the ingredients and provide structure to the cake.
• Milk: Adds moisture and helps create a soft cake texture.
• Sour Cream: Contributes tanginess and helps keep the cake moist.
• Lemon Juice, Lemon Zest: Provides bright, citrusy flavor and aromatic notes.

• Fresh Raspberries: Adds bursts of fruity flavor and color to the cake.
• Vanilla Extract: Enhances overall flavor profile of the cake.
• Salt: Balances and intensifies the cake's sweet flavors.
• Baking Powder: Helps the cake rise and become light and fluffy.

How To Make Mary Berry Lemon And Raspberry Cake

Step 1: Warm Up the Oven

Fire up your oven to a toasty 350 degrees Fahrenheit. Grab two 9-inch cake pans and give them a generous coating of grease, then line the bottoms with parchment paper for easy cake removal.

Step 2: Whip Up the Base

In a large mixing bowl, combine softened butter, both white and brown sugars, fresh lemon zest, and vanilla extract. Beat these ingredients until they become light and fluffy. Add eggs one at a time, mixing thoroughly after each addition to create a smooth, creamy mixture.

Step 3: Prepare Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Gently fold these dry ingredients into the wet mixture, stirring carefully to avoid overmixing.

Step 4: Add Moisture and Flavor

• Whole milk
• Sour cream
• Fresh lemon juice

Stir until the batter becomes silky and well combined.

Step 5: Incorporate Raspberries

Toss fresh raspberries in a light dusting of flour to prevent sinking. Carefully fold the berries into the batter, ensuring they’re evenly distributed without breaking.

Step 6: Bake to Perfection

Divide the batter equally between the prepared cake pans. Slide into the preheated oven and bake for 35-40 minutes. The cake is ready when a toothpick inserted in the center comes out clean and the top is golden brown.

Step 7: Cool and Frost

Allow the cakes to cool completely in the pans. Once cooled, remove and prepare a tangy lemon cream cheese frosting. Assemble the layers, frost generously, and decorate with fresh raspberries and lemon zest. Chill for at least an hour before serving to let the flavors meld together.

Helpful Details For Mary Berry Lemon And Raspberry Cake

• Prevent Raspberry Sinking: Toss fresh raspberries in flour before folding into batter to prevent them from dropping to the bottom of the cake.
• Maximize Lemon Flavor: Use fresh lemon zest and freshly squeezed lemon juice for a more vibrant, intense citrus taste that elevates the entire dessert.
• Achieve Perfect Moisture: Add sour cream to the batter for extra tenderness and a rich, soft crumb that stays moist even after days.
• Check Cake Doneness: Insert a toothpick into the center of the cake – if it comes out clean with just a few crumbs, the cake is perfectly baked.
• Store Smartly: Keep the cake in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld and develop even more deliciousness.

Alternate Takes On Mary Berry Lemon And Raspberry Cake

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend, ensuring same consistency and texture for those with wheat sensitivities.
• Vegan Adaptation: Swap butter with coconut oil, eggs with flax eggs, and dairy milk with almond milk to create a plant-based friendly cake.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of regular sugar, reducing calorie content while maintaining sweet flavor profile.
• Dairy-Free Alternative: Substitute sour cream with coconut yogurt and use dairy-free milk alternatives like oat or soy milk for lactose-intolerant individuals.

What Matches With Mary Berry Lemon And Raspberry Cake

• Elevate Citrus Sweetness: Pair this zesty lemon raspberry cake with a crisp Prosecco, highlighting the cake's bright fruit notes and complementing its delicate texture.
• Craft Refreshing Beverage Match: Serve chilled lavender lemonade alongside the cake, echoing the lemony undertones and creating a harmonious flavor connection.
• Balance Dessert Flavors: Select a light, creamy vanilla bean gelato as a side, which softens the cake's tartness and adds luxurious smoothness to each bite.
• Enhance Dessert Experience: Choose an Earl Grey tea with its subtle bergamot notes, providing a sophisticated counterpoint to the cake's fruity and citrusy profile.

Keeping Mary Berry Lemon And Raspberry Cake Fresh Longer

• Store cake covered in plastic wrap or airtight container up to 4 days. Keep in cool section of refrigerator to maintain freshness and prevent moisture loss.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze flat for maximum 2 months. Thaw overnight in refrigerator before serving.
• Cut individual cake slices, wrap separately in plastic wrap, then place in freezer bag. Keeps up to 1 month. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slice in microwave for 15-20 seconds on medium power. For frozen slices, thaw first, then warm gently to prevent drying out cake texture.

Lemon And Raspberry Cake Recipe

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4.8 from 27 reviews

• Total Time: 50-55 minutes
• Yield: 12 1x

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Description

Sweet raspberry notes dance through delicate lemon cake layers, creating a Mediterranean-inspired dessert that whispers summer’s charm. Creamy frosting and fresh berries complete this elegant treat that melts perfectly on your palate.

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Ingredients

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Cake Ingredients:

Main Ingredients:

• 1 cup unsalted butter
• 1.5 cups granulated sugar
• 0.25 cup brown sugar
• 4 large eggs
• 2.5 cups cake flour
• 2.5 cups raspberries

Liquid and Flavoring Ingredients:

• 0.5 cup milk
• 0.5 cup sour cream
• 0.5 cup lemon juice
• 1 tablespoon lemon zest
• 0.5 teaspoon lemon extract
• 1 teaspoon vanilla extract

Dry and Supplementary Ingredients:

• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 tablespoons flour (for tossing raspberries)

Frosting Ingredients:

• 8 ounces cream cheese
• 10 tablespoons butter
• 4 cups icing sugar
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 0.25 teaspoon lemon extract
• 0.25 teaspoon salt
• 2 tablespoons sour cream

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Instructions

1. Prepare baking station by greasing two 9-inch round pans and lining with parchment paper. Set oven temperature to 350°F.
2. In a large mixing bowl, combine softened butter with sugars, incorporating lemon zest and vanilla extract until light and fluffy.
3. Gradually introduce eggs, mixing thoroughly after each addition to create a smooth, homogeneous batter.
4. Sift together flour, baking powder, and salt in a separate bowl to eliminate potential lumps.
5. Gradually fold dry ingredients into wet mixture, maintaining a gentle stirring technique to preserve air bubbles.
6. Incorporate milk, sour cream, and fresh lemon juice, mixing until batter reaches a silky consistency.
7. Lightly dust raspberries with flour to prevent sinking, then carefully fold into batter, distributing evenly.
8. Divide batter equally between prepared cake pans, ensuring smooth surface with a spatula.
9. Bake in preheated oven for 35-40 minutes, checking doneness with a toothpick inserted in center.
10. Remove from oven and allow cakes to cool completely on wire rack before removing from pans.
11. Prepare cream cheese frosting, then assemble layers with smooth, even coating.
12. Refrigerate cake for optimal texture and decorate with additional raspberries and lemon zest before serving.

Notes

• Prevent raspberry sinking by coating berries lightly in flour before folding into batter, ensuring even distribution throughout the cake.
• Use room temperature ingredients like eggs and butter to create smoother, more consistent cake texture and better ingredient integration.
• For lighter, more delicate crumb, avoid overmixing batter once dry ingredients are added – mix just until combined to prevent developing tough gluten networks.
• Consider swapping fresh raspberries with frozen during off-season, but pat them dry and keep slightly frozen to maintain cake’s structural integrity.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 399
• Sugar: 29 g
• Sodium: 155 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 87 mg