Recipe: Lemon Cake with Raspberry Glaze

Recipe: Lemon Cake with Raspberry Glaze

Lemon cake with raspberry glaze is a delightful combination of fresh, zesty lemon flavor and sweet-tart raspberry glaze. This cake is perfect for any occasion—whether you're celebrating a special event or simply enjoying a sweet treat on a warm afternoon. The tangy lemon pairs beautifully with the vibrant raspberry glaze, making each bite refreshing and indulgent. This recipe is simple, yet elegant, and will surely become a favorite in your dessert repertoire.

Let’s explore how to make this delicious cake, from the fluffy lemon sponge to the smooth and fruity raspberry glaze that tops it off.

Ingredients

For the Lemon Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 tablespoons fresh lemon juice
• Zest of 2 lemons

For the Raspberry Glaze:

• 1 cup fresh raspberries (or frozen, thawed)
• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract

For Garnish (Optional):

• Fresh raspberries
• Fresh mint leaves

Instructions

Step 1: Prepare the Lemon Cake

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal of the cake.

2. Combine Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

3. Cream the Butter and Sugar
   In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

4. Add Eggs and Flavorings
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.

5. Add Dry Ingredients and Milk
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this could affect the texture of the cake.

6. Bake the Cake
   Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 2: Make the Raspberry Glaze

1. Blend the Raspberries
   In a small saucepan, combine the raspberries, powdered sugar, lemon juice, and vanilla extract. Cook over medium heat for 3-4 minutes, stirring occasionally. The raspberries will break down and the mixture will begin to thicken.

2. Strain the Mixture
   Once the raspberries have softened, strain the mixture through a fine-mesh sieve into a bowl. Press the raspberries with a spoon to extract as much juice as possible while leaving the seeds behind.

3. Cool the Glaze
   Allow the raspberry glaze to cool to room temperature. It should thicken as it cools.

Step 3: Assemble the Cake

1. Top the Cake with Glaze
   Once the cake has cooled completely, pour the raspberry glaze over the top, allowing it to drip down the sides of the cake. You can use a spoon or spatula to evenly spread the glaze.

2. Garnish (Optional)
   For an extra touch of elegance, garnish the cake with fresh raspberries and a few mint leaves. This adds a burst of color and enhances the presentation.

Step 4: Serve and Enjoy

1. Serve the Cake
   Slice the cake into wedges and serve immediately, or store it in an airtight container at room temperature for up to 2-3 days. The cake can also be refrigerated for longer storage, but let it come to room temperature before serving for the best flavor and texture.

2. Pairing Suggestions
   This lemon cake with raspberry glaze pairs beautifully with a cup of tea or a light dessert after a meal. It’s perfect for brunches, afternoon tea, or as a sweet treat for gatherings.

Tips and Variations

1. Adjust the Sweetness
   You can adjust the sweetness of the raspberry glaze to suit your taste by adding more or less powdered sugar. Taste it before applying to the cake and adjust as needed.

2. Add a Citrus Twist
   For an added citrusy flavor, you can use a mix of lemon and orange zest in the cake batter. This will give the cake an extra burst of citrus that pairs nicely with the raspberry glaze.

3. Make It Gluten-Free
   To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. This will yield a similar texture without the gluten.

4. Use Frozen Berries
   If fresh raspberries aren’t available, you can use frozen raspberries. Just be sure to thaw them completely before using them for the glaze.

5. Make It Vegan
   You can make this cake vegan by substituting the eggs with flax eggs or another egg replacer and using dairy-free butter and milk.

Health Benefits

1. Lemon
   Lemons are rich in vitamin C, which supports immune health, improves skin health, and acts as a powerful antioxidant. They also help with digestion and add a refreshing citrus flavor to the cake.

2. Raspberries
   Raspberries are packed with antioxidants, vitamins, and fiber. They promote heart health, improve digestion, and provide anti-inflammatory benefits.

3. Mint
   Fresh mint not only adds a refreshing aroma and flavor but also aids in digestion and has calming properties.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. If refrigerating, allow it to come to room temperature before serving for the best flavor and texture.

Conclusion

Lemon cake with raspberry glaze is the perfect combination of tangy, sweet, and refreshing flavors. The moist, zesty lemon cake pairs perfectly with the vibrant and fruity raspberry glaze, creating a dessert that’s both light and indulgent. Whether for a special occasion or a simple afternoon treat, this cake will impress your guests with its beautiful presentation and delightful taste. Try this recipe today and experience the perfect balance of lemon and raspberry in every bite!