Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Raspberry Velvet Cake - Ultimate Dessert Recipe

Lemon Raspberry Velvet Cake – Ultimate Dessert Recipe

Description

Welcome to the world of divine desserts! If you love the tangy zest of lemons and the sweet burst of raspberries, then this Lemon Raspberry Velvet Cake is just what you need. Whether you’re looking for a show-stopping celebration cake or a treat to brighten your day, this recipe brings together soft, moist cake layers with a luscious lemon buttercream frosting. Let’s dive in and learn how to make this heavenly citrus delight at home!

Ingredients

Scale

Cake Layers:

  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups fresh raspberries

Lemon Buttercream Frosting:

  • 1 ½ cups unsalted butter, softened
  • 5 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Lemon zest for garnish

Instructions

Step 1: Preheat the Oven & Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat butter and sugar until light and fluffy. This step ensures a soft, airy cake texture.

Step 4: Incorporate the Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.

Step 5: Combine Dry Ingredients and Buttermilk

Gradually add the dry ingredients and buttermilk, alternating between the two. Mix until just combined – do not overmix.

Step 6: Fold in the Raspberries

Gently fold in the fresh raspberries, ensuring even distribution without breaking them apart.

Step 7: Bake the Cakes

Divide the batter evenly among the prepared cake pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake Layers

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 9: Prepare the Lemon Buttercream Frosting

In a large bowl, beat butter until creamy. Gradually add powdered sugar, lemon juice, and vanilla extract, mixing until smooth. Add heavy cream and beat until light and fluffy.

Step 10: Assemble the Cake

Frost each cake layer generously with the lemon buttercream, stacking as you go. Cover the entire cake and smooth out the frosting. Garnish with lemon zest.

Step 11: Serve and Enjoy!

Slice and enjoy this delightful citrus cake with a cup of tea or coffee.

Equipment

Notes

  • Use fresh, organic lemons for the best flavor.
  • Ensure the butter is at room temperature for a smooth batter.
  • Gently fold in the raspberries to avoid breaking them.
  • For an extra tangy frosting, add an extra tablespoon of lemon juice.

Find it online: https://fenrecipes.com/lemon-raspberry-velvet-cake-ultimate-dessert-recipe/