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
Scale
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.