The Prettiest Raspberry-Lemon Cake You Can Make
Make the prettiest Raspberry-Lemon Cake to wow your family or guests at home or at a party! This post contains affiliate links for your convenience.
I made this pretty Lemon-Raspberry Cake and it really surprised me how pretty it turned out. I’ve make Raspberry cakes before and the Raspberries were sort of crushed, therefore, turning the cake pink. It was a nice color but not the color I was hoping for. This color right here is what I hoped to achieve. Not only did the cake turn out pretty, it tasted pretty good. It’s easy to make and would be a great dessert for Spring, Easter, Summer, Christmas…. basically anything “fruit in cake” worthy.
How to Make Lemon-Raspberry Cake
Ingredients:
3 Cups Baking Flour
1 Cup White Sugar
2 Sticks softened butter
5 Eggs
1 tsp Lemon Extract
3/4 Cup Milk
2 teaspoons Baking Powder
1/2 a 16oz Bag of Frozen Raspberries
Directions:
Heat oven to 350 degrees. Grease 2 round cake pans. Set aside.
In a large bowl, beat butter and sugar in a large bowl until creamy.
Add in eggs. Add lemon extract. Mix until fully combined.
Mix Flour and baking powder together. Mix 1/2 into the batter.
Pour in 1/2 the milk and mix to combine. Add the rest of the flour, mix.
Add the rest of the milk, then mix well. Gently stir in raspberries. Look at that gorgeous color it’s already started to take on.
Mix until the berries are combined but not crushed into the batter. Pour batter into prepared baking pans.
Bake about 35-45 mins or until a tooth pick inserted into cakes turn out clean.
Allow cakes to cool in pan about 20-30 mins. Remove to a cooling rack to finish cooling.
Meanwhile, prepare frosting.
3-1/2 Cups Powdered Sugar
1 Stick Softened Butter
1 tsp Vanilla
2 Tablespoon Milk
Cream together butter and cream cheese. Mix in lemon extract.
Mix in Powdered sugar, stir in milk. Beat until fully creamy.
Once the cakes have cooled, frost one (you could cut off a thin amount of the top before frosting).
Top the other cake over the frosted one. Frost the top cake and around the cakes.
Garnish with fresh raspberries and lemon slices, if desired.
Cut, serve, enjoy! So beautiful!
