Hi, this recipe looks lovely, I wanted to try it but I find that cup/stick measures are not precise. To get you fired up about good food! I might be in the minority here, but I love the cake cold from the refrigerator. Not overpowering, but definitely there. I have scrolled through all the comments to see if the weighed ingredients are requested and some have, some haven’t. ?????????? Is there supposed to be? I usually think the baking mixes do better than a single flour. 🙂. The lemon frosting was amazing Definitely making it again. I’m dying to make this cake. The taller the better in my book. Or that they got squished when you folded them in? Do u think I could make these into large muffins? It smells wonderful. It would be easier to serve at a party. How to make Lemon Raspberry Cheesecake with Lemon Shortbread Crust. We followed all the directions exactly. I followed the recipe. It’s better than Cheesecake Factory!  It gives the cake a light sponge cake texture which is really nice. Can I use springform pans instead of regular cake pans? Excited to make this cake again. I’m a big fan! This lemon and raspberry loaf cake is sunshine in a slice. You butter and flour the pan as usual and then put in the circle of parchment (pour in batter) Cut out two 9-inch round segments of parchment paper to line your cake pans with. It would be great if you could include metric measurements as well for those of us in the UK. The 7×11 might work if it has tall enough sides. The cake has no lemon in it. In New Zealand (I’m originally from NZ) and the rest of the world, 1 tablespoon is 15ml, but in Australia 1 tablespoon is 20ml. Can I use frozen raspberries. I am pinning this wonderful looking cake and hope to make it when I return from Germany. Do you have this recipe in grams also? Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. This Lemon Raspberry Cake is a beautiful homemade cake that also tastes amazing! You had me make bread….. this isn’t cake why so much butter. Could one use frozen raspberries in this recipe? The color was the color of a butter stick. I was looking for a cake recipe for the whole family and I stumbled on this article. Yikes, I have a blueberry lemon version planned next! Such a stunning, tasty and moist cake! Let’s see how it comes out”. I used a mini bundt pan and got 9 cakes, baked for about 18 minutes, from this recipe. I used cream for the icing and shaped it into a heart. It just looks so yummy, and I have a weakness for lemon cakes! Everyone loved it and it’s now in my small arsenal of fabulous cake recipes! Thank you so much for this, I will 100% make again. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. My incredibly soft and flavourful Raspberry and Lemon Crumb Cake is just perfect for an afternoon coffee break.A sweet lemon sponge, with fresh raspberries sprinkled over and a crunchy, golden topping. It tasted good so I didn’t on the cake like a glaze instead. Melt 125grams white chocolate; let cool a bit. The things I did differently were I substituted sour cream for the yogurt and I used four cups of powdered sugar instead of five. Hi jennifer, if you search cream cheese frosting in my search bar you’ll come up with many recipes for cream cheese frosting. If you prefer a cake with light lemon flavor, I do not think it’s an essential ingredient. I generally don’t do that for my desserts Gayle, unless they’re specifically healthy. I really enjoyed this cake! Thanks! I’m not usually a cake/sweet eater but the ingredients all being tart spoke to me its soooooo good i may just be having a slice for breakfast this morning ? I have only one pan.. do you know how much baking time i need to add to the recipe? My raspberry lemon cake is over the top delicious but not at all fussy. © 2020 The View From Great Island. It was still good. I love raspberry and lemon combined! I wish I could be of more help but I’m really not sure. The frosting tasted like lemon meringue. Just wanted to double check with you if that ‘ 1 tablespoon of baking powder’ is correct in your recipe? Preheat oven to 350 degrees (F). It was so delicious and everyone loved it. One question please. For the cake: Cream butter, sugar, and lemon zest until light and fluffy. Or does it rise to the top if made in an 8 inch pan? Tried this recipe and it was delicious highly recommended trying !!! I wonder how that would work with the raspberries. Someone posted earlier they thought the cake was extremely sweet. Was just reading through the comments because the batter was so thick, I had a terrible time incorporating the egg whites. Making today to surprise family with something different. The combination is really refreshing in a cake 🙂 Thanks Natalie! This Raspberry Lemon Cake is delicious addition to your afternoon coffee. A rich and zingy lemon sponge is studded with plump and juicy raspberries and topped with a creamy lemon buttercream. Agree with your point: when it comes to that kind of cake I prefer to keep it at home so both of us enjoy bite by bite for the whole weekend ! Absolutely delicious! The batter was also pretty thick. I’m so glad to hear that your ‘customizations’ went over so well 🙂. I’ve been baking for years I know a good recipe when I see one! Can’t wait to try it! Mine also didn’t get done in the center. I think I’ll add more raspberries next time and definitely invest in a sifter or Fine colander for the powdered sugar! Hi can I use sour cream instead of yogurt? Maybe 3 thin layers? You may use fresh or frozen raspberries for this cake, but if you use frozen, don’t thaw them first. I am always converting Australian recipes to cook here and those are the differences.  My Raspberry Lemon Cake recipe with lemon buttercream is made with yogurt, fresh raspberries, and lots of lemon juice for an old fashioned from scratch layer cake that’s perfect any time of day…or maybe I should say multiple times of day 😉, It’s just the thing with a cup of tea or coffee for an afternoon pick me up. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. It was a hit not dry, I am glad I put zest in the cake batter . Trying to decide what other size pan I could try it in.. Baked this with my daughter for her birthday! I’m concerned about the amount of baking powder? I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or … Presently i have sour cherries growing in abundance. Its like uncooked well on the down side. Again, be sure not to over mix! We’re camping this weekend and I want to bring them and I don’t think a beautiful cake like the display would be something I can bring camping. I can’t wait to give it a try! On top of the cake is simple supper bake. There are lots of egg replacers out therebut im not sure theyll be effective as this recipe calls for seperating tbe eggs. The cake itself has little flavor and a rather grainy texture. Adults and kids love this Bundt cake! My guess is that when you puree fruit it ends up being liquid so that added to the liquid amounts in your recipe. I even caught my son, who hates cake, grabbing a piece. It’s so easy and refreshing. Made it this past Easter and it’s a keeper! I was wrong! To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Thank you? Thanks for the great recipe! The crumb is beautiful and not overly sweet. Do you think this might work in a 9×13 pan Sue? Whisk together the flour, baking powder, salt, and baking soda. What an am amazing recipe this is, I made it this week for a cake tasting and everyone loved it. WE DID NOT ADD RASPBERRIES TO THE BATTER. Can I substitute blueberries for raspberries I couldn’t get raspberries at the store ? The baking time will probably be about the same, or a little less, so check it early. Lemon raspberry bundt cake is one of the tastiest ways to do a simple bundt cake and it looks beautiful with the fresh raspberries, too. A light and fluffy lemon buttermilk cake with your favourite summer berry compote for summer time. Could I make this cake the day before and keep it in the fridge? Your email address will not be published. The only think I added was 1/4 cup of cream cheese to the frosting. The cake is so soft and moist it just melts in your mouth. It’s just the thing with a cup of tea or coffee for an afternoon pick me up. Maybe for the frosting, not the actual cake. The frosting lends plenty of lemon so there’s no need for lemon extract in the cake, but you could use zest if you wanted to. – Thank you in advance! It sounds like it didn’t get baked long enough Meagan, did you do the toothpick test? Chocolate Cake with Cranberry Buttercream, Almond Layer Cake with Blackberry Buttercream, Cheesy Chicken Parmesan Meatballs (low carb and keto friendly). The lemon zest in this recipe gives it such a delicious and fresh flavor. Mine was not as sweet as I had expected. Great minds think alike! Definitely, sour cream makes a nice rich cake. Do not let this Raspberry-Lemon Ricotta Cake pass you by. That would work, just use them from frozen. I wish all the lovely American contributions would offer the option of weight measurements instead of cup measurements. You might try aquafaba for the egg white portion (whipped chickpea water). This recipe was absolutely perfect! Thx! The fun raspberry ripple is eye-catching in the lemon cake! I’ll definitely make again and will try adding lemon juice to the cake batter next time. Actually, I have a weakness for any type of yellow layer cake! Well I know what I’m doing with the rest of last seasons blackberries and raspberries ?? Set pans aside. It depends on the ingredient Kata, 1 cup sugar is 198 grams. Set aside. 1 cup yogurt is 245 grams. A gram is a gram in any language! It got rave reviews!!! Everyone loved it. Don't over bake. Could this cake be made in a 11″ spring form pan…that was what i was going to use…cut in half and use lemon curd between layers and some fosting…. Made some for my friends and they were all very impressed. I use it in all my recipes that call for AP flour. Had a pancake-y texture. If I convert it on internet it sometimes makes mistakes. Also needed about 4 extra tablespoons of lemon juice because the butter cream was super thick with the instructed 3-4 only. The Cake looks and tastes amazing! Another reason might be that the eggs whites were beaten too much…the egg whites in this cake should be beaten to soft, not stiff, peaks. Is there a way you recommend to decrease the sponginess of the cake a little? Thank you so much! But when the cake was done, it ended up looking like an English muffin on the inside. I love this cake, especially with the lemon buttercream frosting! This Raspberry Ripple Lemon Bundt cake is an easy, but impressive dessert full of Spring and Summer flavors! Nevertheless, I’ve got big plans to make it up to you with this show-stopping Lemon Cake with Raspberry Glaze topped with summer’s prettiest produce…cherries! I have it out of the pans and it looks great.! Any tips on why a cake would sink in the middle?? It added lemon flavor to the cake. It seems the perfect recipe for a hot summer like the one here in Italy! Don’t ever let metal utensils touch the surface of your pans. Simply take it out of the fridge an hour or two before serving so it can come to room temperature. Easy If you tried making the cupcakes can you tell me how FULL to fill the cups? . Yes, you would, unless you’re using self rising flour. I made this today for my friend’s 60th birthday. I made this cake as an experiment for my upcoming work cake bake-off. It’s better than Cheesecake Factory! Raspberries and lemons are such a delicious combination! Really wish I could figure out where I went wrong . 1 cup raspberries is 125 grams (although I call for a heaped cup, so a little more) 1 cup powdered sugar is 125 grams. Is there anything I can substitute for the Greek yogurt? How many milligrams of milliliter is one cup? Can you replace the raspberries with strawberries? The cake itself was light and airy. I adore it, can easily make it g.f., and it substitutes for breakfast!! Hello, can this cake be made ahead of time and frozen until needed? I made this cake for a 25th anniversary. A good buttercream frosting does NOT taste like “raw butter” (however, I have had buttercream frosting that was more butter than frosting!). Surely it easy to list ingredients by weight, which will be universal for everybody! Method Making the Cake To make the cake, you might want to make buttermilk beforehand – you can buy it pre-made, but can easily make it at home by adding a teaspoon of apple cider vinegar or lemon juice to ⅔ … This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake and the yummy bites of raspberries! There are many different kinds of frostings you can use, just choose your favorite, either a vanilla or even a cream cheese type would be delicious with this lovely cake. It was a giant hit with my family- kids & adults. The icing came out very thick and sugary looking, not smooth, almost like it did curdled. I haven’t tried this so I’m not sure but it’s worth a try. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. I added some of the lemon juice to the cake batter for more of a lemon flavor. Made today and substituted sour cream for greek yogurt since i didnt have any on hand. . Lemon Raspberry Bundt Cake 2 ½ cups cake flour, sifted and divided (see tip) (*note: 1 tablespoon will be reserved to coat the raspberries) 2 cups fresh raspberries, divided (1 ½ cups for cake, ½ cup for raspberry glaze) The idea of eating spoonfuls of raw butter makes me gag and it is very unhealthy. Here's how to make it. I would appreciate it. Hi, I just try Yr recipe, why its kook like less bake on down of the cake. Hi Sue! I see the lemon frosting but shouldn’t lemon juice be added for the cake recipe? Are the instruction different? Add to the butter mixture alternately with the yogurt and mix until well combined.  It does wonderful things to the buttercream. . I will definitely be baking it again. Any suggestions? Hi Sue, I made this cake this morning, in fact it is still cooling. I can’t wait to serve it tomorrow! You could, but glass bakes fast, so watch the time, and check it early. Beat until smooth and creamy. Thanks! Also be sure not to over measure your flour…fluff it first, them scoop, and level the cup. artificial flavors, colors, or additives. You should be able to use frozen, I wouldn’t thaw them, and yes, go ahead and toss them lightly in flour. Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack. I’d guess that you can substitute some oat flour, but you need some all purpose flour in there for structure. It’s moist and dense with such lovely lemon and raspberry flavors. The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. I made the cake today, I over baked it a bit so it was a bit dry but it was rather tasty!! (regular cupcake size). I took the cake to a family get together. Reduce the speed to low and gradually add in the confectioners' sugar. It needs it or it’s just a yellow cake. Can I bake these in two 6inch pans instead of 8 or 9inch? I’d like to make this recipe as a sheet cake. 16 tablespoons. Made 18 bakes for 18-20 min. Over mixing is very easy to do, and will result in a dry, dense cake. Kind regards Maybe mix almond flour with a good quality gluten free baking blend? Made the cake today it was very good except the icing is far far too much. Spoon 1/3 of the cheesecake mixture over the sauce then spoon dollops of lemon curd on top. Before we dive in, I must mention that the styling of this cherry topped cake was 100% inspired by the talented @emmaduckworthbakes . As for the dark color of the berries, I can’t think what would cause that, except maybe that berries can vary so much from variety to variety. Very yummy but I’ll definitely add lemon- something to the batter next time. I like to put a round of parchment paper on the bottom of the pans just to insure a good release. Thank you ahead of time. Is it better to prepare this a day before or to eat the day after? Lemon raspberry cake is moist and bursting with fresh fruit flavor; topped with a simple buttercream frosting and fresh raspberries and lemon. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. I would be wary of coconut flour unless you have a lot of experience with it, it is super absorbent and throws off the balance of baking recipes. Eating gops of raw butter is very unappetizing. It should be a spreadable consistency, and definitely thicker than boxed cake mixes. Probably folded in egg whites too much!Not sure but I will try this again! Fabulous cake for Easter and spring! That should be fine. I haven’t tried it, you might search the comments for someone who has. I just have it in the frosting Katina, but you could add some lemon zest to the cake if you like. I’ll check into it Suzanne, I love a challenge! This is your second comment about “raw butter” – I’m confused by the term “raw”? You can use any type of yogurt but I used regular full fat yogurt. As with any healthy fat, it should be eaten in moderation. This looks yummy! This was perfect and the cupcakes came out with raspberries perfectly placed and evenly distributed. Can’t wait to try this!! Not sure if I made a mistake. Baking is an exact science and little differences can make a big difference, like what flour you used, how you measured it, etc. I lost very old butter cake recipe. Is something missing? Would love to try this for a wedding shower. Thank you, this is definitely a keeper!!!! In a separate bowl, combine buttermilk, lemon Can I make the batter and refrigerate to bake later? This cake looks so delicious! Like Lemon Parmesan Roasted Potatoes and Quiche Lorraine Bites and Lemon Basil Berry Salad.. . It’s a keeper! At only 3 points per serving you don’t have to waste a lot of points on this dessert. 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