If you have a sweet tooth that craves something bright, fresh, and utterly irresistible, the Raspberry Lemon Bliss Cake Recipe is sure to become your new favorite indulgence. This delightful cake marries the tangy zest of lemon with the juicy burst of raspberries, creating layers of flavor that dance together in perfect harmony. Soft, moist, and freshly glazed with a lemony drizzle, this cake isn’t just a dessert; it’s a celebration of springtime sweetness and joy in every bite. Whether you’re sharing it with friends or treating yourself to a moment of bliss, this cake will fill your kitchen with warmth and your heart with happiness.
Ingredients You’ll Need
These ingredients are simple staples that come together to create a cake with superb flavor, texture, and that uplifting pop of color from fresh raspberries. Each element plays an essential role, from the fluffy crumb to the tangy glaze.
- All-purpose flour: The foundation of your cake, providing structure and a tender crumb.
- Baking powder and baking soda: These help the cake rise beautifully, keeping it light and airy.
- Salt: Balances the sweetness and enhances the other flavors.
- Unsalted butter: Adds richness and moisture, making the cake decadently soft.
- Granulated sugar: Sweetens the batter just right to complement the tart lemon and raspberry.
- Large eggs: Act as a binder and help with the cake’s structure.
- Lemon zest and fresh lemon juice: Inject fresh citrus flavor that brightens every bite.
- Vanilla extract: A subtle background note that rounds out the flavor.
- Buttermilk: Adds tang and tenderness, keeping the cake moist and soft.
- Fresh or frozen raspberries: Coated lightly in flour to prevent sinking, these bursts of fruity goodness make the cake shimmer with color and flavor.
- Powdered sugar and lemon juice (for the glaze): Create a smooth, sweet, and zesty finish that perfectly crowns the cake.
How to Make Raspberry Lemon Bliss Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9-inch round or Bundt pan. This ensures your cake has a non-stick surface and a nice even bake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mix makes sure the leavening is evenly distributed so your cake will rise nicely.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is key for a tender crumb and gives the cake that lovely airy texture.
Step 4: Add Eggs and Flavors
Beat in the eggs one at a time, allowing each to fully incorporate. Then mix in the lemon zest, lemon juice, and vanilla extract to infuse your cake with a fresh, vibrant taste.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients and buttermilk alternately into the butter mixture, starting and ending with the flour mixture. This careful process keeps the batter smooth and prevents overmixing, which can make the cake dense.
Step 6: Fold in the Raspberries
Gently fold in the floured raspberries to evenly distribute these juicy gems without breaking them up. This step guarantees bursts of raspberry flavor throughout every slice.
Step 7: Bake Your Cake
Pour the batter into your prepared pan, smoothing out the top. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Then let it cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Step 8: Glaze and Serve
Whisk powdered sugar with lemon juice for the perfect tangy glaze. Drizzle it over the cooled cake and let it set—it’s the finishing touch that brings this Raspberry Lemon Bliss Cake Recipe to divine perfection.
How to Serve Raspberry Lemon Bliss Cake Recipe
Garnishes
Fresh raspberries and thin lemon slices make stunning garnishes, adding a pop of natural color and a hint of elegance to every serving. A sprinkle of powdered sugar dusted on top can bring a delicate snowy look, making it feel even more special.
Side Dishes
Pair this cake with light whipped cream, a scoop of vanilla ice cream, or even a dollop of lemon curd on the side for an extra burst of flavor. The creaminess balances the zesty tang and fruity sweetness, making every bite a decadently well-rounded experience.
Creative Ways to Present
Try serving individual slices with a drizzle of raspberry coulis or a scattering of chopped toasted almonds for added texture and sophistication. Alternatively, cutting the cake into petite squares and serving it on decorative cupcake wrappers is a fun way to impress guests at a party.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Raspberry Lemon Bliss Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration can extend freshness but may slightly firm the texture.
Freezing
This cake freezes beautifully. Just wrap it well in plastic wrap and then foil, or place it in an airtight container, freezing for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
Reheating
If you prefer your cake a little warm, gently heat slices in the microwave for 10 to 15 seconds. This revives the softness without drying it out, making it just like freshly baked.
FAQs
Can I use frozen raspberries for the Raspberry Lemon Bliss Cake Recipe?
Absolutely! Frozen raspberries can be used straight from the freezer without thawing. Be sure to toss them lightly in flour first to prevent them from sinking to the bottom of the batter.
What if I don’t have buttermilk on hand?
No worries! You can substitute an equal amount of sour cream or make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this cake gluten-free?
Yes, with some adjustments. Use a gluten-free all-purpose flour blend that includes xanthan gum to help maintain the cake’s structure and texture.
How tart is the cake? Is it overly lemony?
The cake strikes a lovely balance, offering a bright lemon flavor that is fresh and zesty without overpowering. The sweetness of the raspberries and sugar beautifully counterbalances the citrus notes.
What pan size works best for this recipe?
A 9-inch round or Bundt pan is ideal because it allows the cake to bake evenly. Using a different size pan may alter baking time and texture.
Final Thoughts
This Raspberry Lemon Bliss Cake Recipe is a sunshiny slice of happiness that’s incredibly easy to make and impossible to forget. Its vibrant flavors, moist crumb, and luscious glaze make it a guaranteed crowd-pleaser, perfect for sharing with loved ones or savoring on your own. If you’ve been waiting for a dessert recipe that feels like a warm hug from the inside out, this one’s calling your name—go ahead, bake it and enjoy every delightful bite!
Print
Raspberry Lemon Bliss Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Raspberry Lemon Bliss Cake featuring a moist lemon-infused batter studded with fresh raspberries, topped with a tangy lemon glaze. This classic American dessert offers a perfect balance of sweet and tart flavors, ideal for spring and summer gatherings.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen raspberries (lightly tossed in 1 tablespoon flour)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or Bundt cake pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, combining them evenly for the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Flavors: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the lemon zest, fresh lemon juice, and vanilla extract, mixing well.
- Combine Dry Ingredients and Buttermilk: Alternate adding the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients to maintain batter consistency.
- Fold in Raspberries: Gently fold in the raspberries that have been lightly tossed in flour. This helps prevent the berries from sinking to the bottom of the cake.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare the Glaze: Whisk together the powdered sugar and lemon juice until smooth to create a tart glaze.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake just before serving. Optionally, garnish with extra raspberries or lemon slices for an elegant finish.
Notes
- Use frozen raspberries straight from the freezer—no need to thaw, which helps retain their shape in the batter.
- You can substitute sour cream for buttermilk if desired for a slightly richer texture.
- Garnish with extra fresh raspberries or thin lemon slices to enhance presentation and flavor.
