lemon drizzle and raspberry cake

Lemon Drizzle and Raspberry Cake: Tart and Sweet Perfection

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Enjoy the perfect mix of tart and sweet in this amazing lemon drizzle and raspberry cake. It’s full of zesty lemons and fresh raspberries. This cake is so tempting, you’ll want to keep eating more.

Think about biting into a moist cake packed with tangy raspberries. You’ll also taste the bright lemons adding a bold kick. These flavors work together like a song, making the cake irresistible.

This cake isn’t just tasty, it looks amazing too. It’s made up of beautiful sponge layers covered in tangy lemon buttercream. Each bite is full of flavor and happiness.

If you love baking, you must give this recipe a go. It uses the best ingredients like all-purpose flour, unsalted butter, and fresh raspberries. The lemon flavor makes it truly outstanding.

Looking for a dessert that wows everyone? Try this lemon drizzle and raspberry cake. It’s a perfect blend of tart and sweet. Every bite will make your guests and your taste buds happy.

How to Make a Moist and Tangy Lemon Raspberry Cake

Creating this amazing cake is easy. Just follow these steps:

1. Preheat the oven to 350F. Grease two 8-inch cake pans.
2. Mix softened butter, sugar, and lemon zest until creamy.
3. Beat in egg yolks and vanilla.
4. In another bowl, mix flour, baking powder, salt, and baking soda.
5. Alternately add dry mix and yogurt to the batter, mixing well.
6. Gently stir in raspberries.
7. Pour batter into the pans and bake for 30 minutes.
8. Cool the cakes before removing from the pan to a rack.
9. Make a lemon buttercream by mixing butter, sugar, and lemon juice.
10. Frost the cake layers well.
11. Cover the top and sides in buttercream.
12. Chill the cake, then slice and enjoy!


To sum up, the lemon drizzle and raspberry cake is a hit with everyone. Its moistness, lemon icing, and perfect flavors make it a classic. So, don’t delay. Bake this delicious cake and relish in its moist, tangy goodness. It’s a wonderful way to enjoy a perfect mix of citrus and sweetness.

How to Make a Moist and Tangy Lemon Raspberry Cake

Start making this moist lemon raspberry cake by preheating your oven to 350F. Also, get two 8-inch cake pans ready. In a bowl, mix the butter, sugar, and lemon zest until it’s light and fluffy. Add the egg yolks one by one, then the vanilla. In a different bowl, whisk the flour, baking powder, salt, and baking soda. Add these dry ingredients little by little to the butter mix, alternating with yogurt. Mix until everything is well combined. Then, gently fold in the frozen raspberries.

Next, pour the batter evenly into the cake pans. Bake them for about 30 minutes, or until the middle springs back. After baking, let them cool in the pans for 10 minutes. Then, move them to a cooling rack to cool completely.

Now, for the tangy lemon buttercream, mix room temperature unsalted butter, confectioner’s sugar, and lemon juice. Once the cakes are cooled, frost them with this lemony buttercream. Put a good amount between the layers. Cover the whole cake with the rest of the buttercream.

Put the cake in the fridge to let the flavors mix. Then, cut a slice and taste this amazing european style cake! It’s ready to serve.


Combining tart raspberries with zesty lemons, this cake is a delightful treat. The cake’s moist, dense texture mixes perfectly with the tang of lemon buttercream. It’s great for celebrations or when you’re just craving something sweet. This lemon raspberry cake recipe is easy and guaranteed to impress.

This cake balances tartness with sweetness in a way that leaves you wanting more. It’s moist and has a nice tang. Making it at home is easy. Don’t miss out on this tasty dessert.

Make this cake for your next get-together and see the reaction. The raspberries’ tang pairs well with the lemons, making a dessert people will remember. It’s moist with great tangy flavor, a hit for any crowd.


Can I use fresh raspberries instead of frozen raspberries in this recipe?

Yes, fresh raspberries work well instead of frozen. Just fold them in gently to not smash them.

Can I substitute the all-purpose flour with a gluten-free flour?

Yes, you can use a gluten-free flour blend. Be aware that the cake’s texture and flavor might change a little.

Can I make the cake layers ahead of time and freeze them?

Yes, preparing the cake layers in advance is fine. Simply wrap each layer in plastic wrap. Then, freeze them up to one month. Before frosting, make sure to thaw the layers in the fridge first.

How long can I keep the lemon raspberry cake in the refrigerator?

This cake is good in the fridge for 3-4 days. Keep it well-sealed with plastic wrap or in an airtight container to keep it fresh.

Can I use a different type of frosting instead of the lemon buttercream?

Of course, try a different frosting if you like. Cream cheese or vanilla buttercream are good choices.

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