Introduction to Lemon Raspberry Cake
If you're on the hunt for a show-stopping dessert that balances tangy and sweet, look no further than the delightful lemon raspberry cake. This treat not only tantalizes the taste buds but also brightens up any gathering with its vibrant colors and refreshing flavors. Imagine a fluffy lemon cake, soaked in a zesty lemon syrup, layered with rich mascarpone lemon curd, tart raspberry jam, and crowned with silky Swiss meringue buttercream. Your friends and family won't be able to resist!
Why Choose a Lemon Raspberry Cake?
Choosing a lemon raspberry cake makes your dessert the star of the table. Why?
- Flavor Harmony: The bright acidity of lemon beautifully complements the sweetness of raspberries. This combination creates a taste experience that is both uplifting and satisfying.
- Visual Appeal: With its sunny yellow and rich red hues, this cake becomes a visual treat. The contrasting layers create a stunning presentation that is sure to impress.
- Versatile Occasions: Whether it’s an afternoon coffee catch-up or a birthday celebration, this cake fits right in. It can elevate casual get-togethers or formal events alike.
Having entertained friends over this delightful cake, I can honestly say it’s a crowd-pleaser! If you’re ready to dive into this delicious adventure, keep reading for the full recipe.
Ingredients for Lemon Raspberry Cake
Essential Ingredients
Creating a delicious Lemon Raspberry Cake starts with high-quality, fresh ingredients. Here's what you'll need:
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For the Raspberry Jam:
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300 grams frozen raspberries
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50 grams granulated sugar
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20 grams lemon juice
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For the Lemon Curd Mascarpone:
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90 grams granulated sugar
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Zest of 1 lemon
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60 grams lemon juice
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3 egg yolks
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225 grams mascarpone cheese
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For the Lemon Cake:
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150 grams granulated sugar
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Zest of 1 lemon
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2 large eggs
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90 grams olive oil
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100 grams sour cream
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150 grams all-purpose flour
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½ teaspoon baking powder and baking soda
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For the Swiss Meringue Buttercream:
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6 egg whites
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300 grams granulated sugar
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450 grams unsalted butter
Optional Ingredients and Substitutes
While the essential ingredients create a fantastic Lemon Raspberry Cake, some optional elements can elevate your cake's flavor:
- Lemon Syrup Soak: Consider using a mixture of lemon juice and honey instead of granulated sugar for a natural sweetness.
- Vanilla Bean Paste: This is an optional ingredient for the buttercream, but it adds depth to the flavor. If unavailable, a splash of vanilla extract works fine.
- Fresh Raspberries: Top your cake with fresh raspberries for an aesthetic appeal and a burst of flavor.
Feel free to experiment with these ingredients or substitutes based on what you have at home! What variations did you try? Let us know!
Step-by-Step Preparation for Lemon Raspberry Cake
Creating a stunning Lemon Raspberry Cake at home can be a deliciously rewarding experience. With layers of zesty lemon cake, a refreshing raspberry jam, and light Swiss meringue buttercream, this treat is perfect for any occasion. Here’s how to prepare this delightful dessert step by step.
Make the Raspberry Jam
Start by getting that fresh, zesty flavor from your raspberry jam, which will add a delightful tartness to your cake.
- Ingredients: To make the jam, you’ll need about 300 grams of frozen raspberries, 50 grams of granulated sugar, and 20 grams of lemon juice.
- Instructions: In a saucepan, combine your raspberries, sugar, and lemon juice. Cook on low heat, stirring constantly until the mixture thickens. Taste and adjust sweetness if needed—it should be zingy yet not overly sweet. Once it’s at the right consistency (think runny peanut butter), transfer it to a container and let it cool in the fridge.
For more tips on making homemade jams, check out this jam-making guide for expert advice!
Prepare the Lemon Curd Mascarpone
Next up is the creamy lemon curd mascarpone filling, which complements the cake perfectly.
- Ingredients: You’ll need 90 grams of granulated sugar, zest and juice from one lemon, three large egg yolks, 225 grams of mascarpone, and a pinch of salt.
- Instructions: In a bowl, whisk the egg yolks, sugar, salt, lemon zest, and juice. Cook over a pot of simmering water, whisking continuously until thickened. Once ready, fold in the mascarpone until smooth and silky. Strain through a sieve to remove any lumps and cool in the fridge.
Bake the Lemon Cake
Now for the star of the show—the lemon cake itself!
- Ingredients: You will need 150 grams of granulated sugar, two eggs, olive oil, sour cream, and more—check back to the full recipe.
- Instructions: Preheat your oven to 350°F (175°C). Combine the sugar and lemon zest, then add the wet ingredients before folding in the dry ones. Bake for about 50 minutes or until a toothpick comes out clean. Cool completely before assembling.
Create the Lemon Syrup Soak
Give your layers extra moisture with a luscious lemon syrup.
- Ingredients: Mix 150 grams of sugar with 150 grams of lemon juice.
- Instructions: Heat until dissolved, stirring until clear. This soak enhances flavor and fluffy texture.
Whip Up the Swiss Meringue Buttercream
A soft, silky buttercream will elevate your Lemon Raspberry Cake.
- Ingredients: You’ll need six egg whites, sugar, unsalted butter, and a pinch of salt.
- Instructions: Whip egg whites and sugar over simmering water until the sugar dissolves. Then, beat until fluffy and shiny, gradually adding in room temperature butter. If it looks split, keep mixing—trust the process!
Assemble the Cake
Put it all together for a mouthwatering masterpiece.
- Instructions: Level your cooled cake layers and soak each with the lemon syrup. Pipe a border of buttercream, spread the raspberry jam, then layer with lemon curd. Repeat until all layers are stacked. Finally, frost the top and sides with the meringue buttercream, then chill before serving.
Carefully following these steps ensures that your Lemon Raspberry Cake not only looks amazing but tastes divine! Whether for a gathering or a weeknight treat, this cake brings sunshine to your table.
Variations on Lemon Raspberry Cake
Lemon Blueberry Cake
If you're a fan of fruity flavors, consider swapping raspberries for blueberries in this delightful dessert. A Lemon Blueberry Cake combines the tartness of lemon with the sweet juiciness of blueberries, creating a refreshing twist on the classic lemon raspberry cake. To enhance the flavor, add a bit of lemon zest to the batter and top it off with a blueberry compote for an eye-catching finish.
Lemon Almond Cake
For a nutty flavor profile, try a Lemon Almond Cake. By incorporating almond flour into the mix, you'll achieve a moist texture with a beautiful nutty aroma. The buttery richness complements the lemon perfectly, while a simple lemon glaze drizzled on top will elevate both presentation and taste. This variation is subtle yet delicious, making it a perfect partner for afternoon tea or a celebratory occasion.
Each of these variations promises to delight your taste buds while keeping that signature lemony zing. What’s your favorite fruit combination?
Cooking Tips and Notes for Lemon Raspberry Cake
Common Mistakes to Avoid
Making a lemon raspberry cake can be a delightful challenge, but there are a few common pitfalls. First, ensure your ingredients are at room temperature; this helps them blend better for a moist cake. Also, be cautious not to overmix the batter—mix just until combined. Remember to check the expiration dates on your baking soda and baking powder, as stale leavening agents can lead to a flat cake.
Ingredient Tips for Best Results
For the best flavor in your lemon raspberry cake, opt for fresh lemons and high-quality mascarpone. When making the raspberry jam, frozen raspberries work wonderfully because they’re picked at peak freshness. If you're short on time, store-bought jam can save the day, but homemade offers a zestier punch! Want more tips? Check out Food Network's guide on baking essentials for added insights.
Serving Suggestions for Lemon Raspberry Cake
Perfect Pairings
Enhance your lemon raspberry cake experience by pairing it with complementary flavors. A scoop of vanilla ice cream adds a delightful creaminess, while a dollop of freshly whipped cream can balance the tartness of the raspberries. Consider serving it alongside a refreshing herbal tea, like chamomile or mint, to elevate the overall tasting experience. For a more festive touch, fresh berries or a light dusting of powdered sugar can create an inviting contrast on the plate!
Presentation Ideas
To present your lemon raspberry cake beautifully, think about using a tiered cake stand. Adding lightly scattered raspberries or lemon slices around the base can bring color and vibrancy. For an elegant finish, drizzle a thin lemon glaze over the top. This cake is a showstopper, making it perfect for celebrations—whether it's a birthday, shower, or simply a gathering with friends.
By keeping these serving suggestions in mind, you can create not just a dessert, but an unforgettable culinary experience!
Time Breakdown for Lemon Raspberry Cake
Preparation Time
The prep time for this delightful lemon raspberry cake is about 1 hour. This includes gathering your ingredients and making each component from the raspberry jam to the lemon curd mascarpone.
Cooking Time
You’ll spend around 1 hour and 30 minutes baking the cake, yielding a perfectly golden and moist base. Don’t forget to keep an eye on the oven; your kitchen will smell amazing!
Total Time
Altogether, expect about 4 hours and 30 minutes from start to finish. This includes chilling time, allowing your lemon raspberry cake to firm up before you dig in. Patience is key, but the sweet and tangy reward is worth it!
For more detailed insights, you might want to check out resources on how to properly prepare and bake cakes, which can enhance your baking prowess! Consider visiting King Arthur Baking for expert advice.
Nutritional Facts for Lemon Raspberry Cake
Calories per Slice
Each delightful slice of this lemon raspberry cake comes in at approximately 637 calories, making it a satisfying yet indulgent treat perfect for a special occasion. Remember to manage portion sizes if you're watching your caloric intake!
Key Nutritional Values
In addition to the calorie count, each serving of this cake supplies essential nutrients:
- Carbohydrates: 77g
- Protein: 7g
- Fat: 35g, with Saturated Fat: 17g
- Cholesterol: 140mg
- Sugar: 64g
- Fiber: 2g
This cake balances sweetness with a zesty lemon flair and the tang of raspberries, contributing to a delightful flavor without sacrificing taste. If you're keen to know more about balancing desserts with a healthy diet, check out sources like the USDA's Dietary Guidelines for more insights.
Enjoy this wonderful cake and its nutritional benefits as part of a balanced diet!
FAQs about Lemon Raspberry Cake
Can I use fresh raspberries instead of frozen?
Absolutely! While frozen raspberries work well for making the jam since they break down easily, fresh raspberries can be a delightful alternative. They may not thicken the jam quite as much, so consider cooking them a bit longer on low heat. Plus, fresh raspberries add a vibrant touch to your lemon raspberry cake.
How to store leftover cake?
Storing your lemon raspberry cake is simple! Wrap any leftovers tightly in plastic wrap or place them in an airtight container. You can keep it at room temperature for about two days or in the refrigerator for up to a week. Just allow it to come to room temperature before serving for the best flavor and texture.
Can I make this cake ahead of time?
Definitely! You can prepare the components, like the cake layers and fillings, a day or two in advance. Just make sure to store them properly. This will give the flavors time to meld and will make assembly a breeze when you're ready to serve. If you want to prevent a soggy bottom, consider waiting to soak the cake layers until the day you plan to serve them. For more cake storage tips, check out this article.
Conclusion on Lemon Raspberry Cake
In conclusion, this delectable lemon raspberry cake is a delightful treat that blends refreshing lemon zest and tart raspberry jam, creating a blissful dessert experience. Perfect for afternoon tea or any special occasion, this cake will impress your guests and satisfy your sweet tooth. Make it and enjoy!
Lemon Raspberry Cake
Equipment
- 7" Metal Springform Cake Pan
Ingredients
Raspberry Jam
- 300 grams frozen raspberries
- 50 grams granulated sugar
- 20 grams lemon juice
Lemon Curd Mascarpone
- 90 grams granulated sugar
- 1 lemon zested
- 60 grams lemon juice
- ¼ teaspoon salt
- 3 egg yolks standard large
- 225 grams mascarpone
Lemon Cake
- 150 grams granulated sugar
- 1 lemon zested
- 2 eggs standard large, room temperature
- ¼ teaspoon fine sea salt
- 90 grams olive oil
- 100 grams sour cream
- 1 teaspoon vanilla extract
- 150 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Lemon Simple Syrup soak
- 150 grams granulated sugar
- 150 grams lemon juice
Swiss Meringue Buttercream
- 6 egg whites
- ¼ teaspoon fine sea salt
- 300 grams granulated sugar
- 450 grams unsalted butter room temperature
- 1 teaspoon vanilla bean paste optional
- 50 grams heavy cream
Instructions
Raspberry Jam
- In a sauce pot, add in one whole bag of frozen raspberries. Approximately 300 grams depending on your bag.
- Add in 50 grams of granulated sugar and the juice of half lemon. Place the pot over low heat and cook until the raspberries break down.
- Continue to simmer and stir frequently until thick and reduced. Taste test the jam and adjust sweetness if needed.
- Once cooked pour the raspberry jam into a heat-safe container and let it cool to room temperature and then place it in the fridge.
Lemon Curd Mascarpone
- In a large metal bowl, add in the egg yolks, sugar, salt, lemon zest and lemon juice. Whisk to combine.
- Add water to a double boiler and bring to a simmer. Place the bowl with the egg and lemon mixture over the pot of simmering water.
- Whisk constantly until thickened. Remove from heat.
- Add the cold mascarpone into the hot curd, one spoonful at a time, whisking until completely dissolved.
- Pour the mixture through a sieve into a large shallow bowl and refrigerate until cold and thick.
Lemon Cake
- Preheat the oven to 350 F and line the springform cake pan with parchment paper.
- In a medium bowl, combine sugar and lemon zest. Rub the zest into the sugar.
- Add olive oil, sour cream, eggs, salt, and vanilla. Whip until light.
- Mix in flour, baking soda, and baking powder until just combined.
- Bake for 25 minutes, rotate the cake halfway through, and bake for another 25 minutes.
- Check doneness with a toothpick. Cool before removing the springform.
Lemon Syrup Soak
- Combine lemon juice and sugar in a microwave-safe bowl. Microwave in intervals until sugar is dissolved.
Swiss Meringue Buttercream
- In the bowl of a stand mixer, combine egg whites, sugar, and salt.
- Set the bowl over simmering water, whisking until sugar has dissolved.
- Cool briefly, then whip until fluffy. Gradually add butter and cream until combined.
Stacking the Cake
- Trim off the mounded top of the cake if necessary to level it out.
- Cut the cake into even layers and soak each layer with lemon syrup.
- Layer with raspberry jam and lemon curd, repeating until stacked.
Frost & Serve
- Scoop buttercream over the top of the cake and spread evenly.
- Smooth out the frosting with a bench scraper and refrigerate to set.
- Let the cake sit at room temperature for 40 minutes before serving.
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