Spring Cake: Lemon Raspberry Cake in 40 Minutes

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 8 slices

Spring is a time of blooming flowers and rising temperatures, making it the perfect season for light and refreshing desserts. One such indulgence is the delectable Lemon Raspberry Cake. This cake combines the zesty taste of lemon with the sweet-tart flavor of raspberries, creating a dish that’s not just pleasing to the eyes, but also to the palate. Whether you’re celebrating a special occasion or just want to treat yourself and your loved ones, this cake is sure to be a crowd-pleaser. Best of all, it can be prepared in a mere 40 minutes!

What Is Spring Cake: Lemon Raspberry Cake in 40 Minutes?

The **Spring Cake**—also known as **Lemon Raspberry Cake**—is a delightful and vibrant layer cake that brings the flavors of spring into your kitchen. At its core, this recipe consists of moist lemon-flavored sponge layers filled with rich raspberry preserve, all topped with a light and fluffy whipped cream frosting. The bright yellow cake contrasted with ruby red raspberry not only tantalizes your taste buds but also adds a pop of color to your dessert spread. It’s the perfect sweet treat to serve at brunches, picnics, or tea parties.

Why You’ll Love This

There are numerous reasons to fall in love with this cake. Firstly, it captures the essence of spring in flavor: a fresh lemon zing combined with the sweetness of ripe raspberries. Secondly, it’s incredibly quick to make—ready in just 40 minutes from start to finish. Additionally, the cake is versatile and can be easily adapted to suit your taste preferences. Perhaps you prefer a stronger lemon flavor or wish to infuse some lavender essence; the basic recipe lends itself well to variations. Lastly, who can resist the fluffy, light frosting that is both rich and airy? It’s a dessert that feels indulgent yet refreshingly light.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour: Provides the structure and base for your cake. Ensure you measure correctly for best results.
• 1 cup granulated sugar: Adds the necessary sweetness and helps create a moist texture.
• 2 teaspoons baking powder: Acts as a leavening agent to make the cake rise beautifully.
• ½ teaspoon salt: Balances the sweetness in the cake.
• ½ cup unsalted butter, softened: Contributes to a rich flavor and tender crumb.
• 2 large eggs: Provides moisture and acts as a binder in the cake.
• ½ cup buttermilk: Adds tenderness and a slight tang that complements the lemon flavor.
• Zest and juice of 2 lemons: Imparts the essential lemon flavor that truly defines the cake.
• 1 cup raspberry preserves: Serves as a delightful filling between the layers of cake.
• 1 cup heavy cream: Used for the frosting, adding richness and a creamy texture.
• 1 tablespoon powdered sugar: Sweetens the cream frosting lightly without being overpowering.

How to Make

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. This ensures that your cake layers will come out easily after baking.
2. In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together until well blended. This step helps to evenly distribute the leavening agents throughout the flour.
3. In another bowl, cream the softened butter and granulated sugar together until light and fluffy, which usually takes about 3 to 5 minutes. This process will incorporate air, helping your cake to rise beautifully.
4. Add in the eggs one at a time, mixing well after each addition. Then, mix in the lemon juice and zest, ensuring everything is well combined.
5. Gradually alternate adding the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. This helps to keep the batter smooth without overmixing, which can make the cake dense.
6. Pour the batter evenly into the prepared cake pans and bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Enjoy the sweet scent wafting through your kitchen!
7. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
8. While the cakes are cooling, whip the heavy cream until soft peaks form. Gradually add the powdered sugar until fully incorporated, and continue whipping until stiff peaks form. This will give you a light and airy frosting.
9. To assemble, place one cake layer on a serving plate and spread a layer of raspberry preserves on top. Then, layer on a generous amount of whipped cream. Place the second layer of cake on top, and frost the entire cake with the remaining whipped cream. You can decorate it further with fresh raspberries or extra lemon zest if desired.
10. Slice, serve, and watch the delight on everyone’s faces when they taste this beautiful Spring Cake!

Variations & Substitutions

Gluten-Free Option: If you’re looking to make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Many blends will work well, but make sure it’s designed for baking, which will help replicate the structure of wheat flour.

Mixed Berry Variation: If you want to vary the fruit flavors, substitute the raspberry preserves with a combination of strawberry and blueberry preserves for a delightful mixed berry experience. This adds a different color profile to the cake.

Herb-Infused Cake: For a unique twist, consider adding a teaspoon of fresh chopped thyme or rosemary to the batter. This herb infusion pairs surprisingly well with the lemon and adds an unexpected flavor dimension.

Low-Sugar Option: If you prefer a less sweet dessert, try reducing the sugar content by a third or use a sugar alternative like Stevia. Just keep in mind that this may slightly alter the texture of the cake.

Lemon Cream Cheese Frosting: For a richer frosting, consider making a lemon cream cheese frosting by mixing in softened cream cheese to the whipped cream. This will make the frosting tangier and add another layer of flavor.

Common Mistakes to Avoid

Overmixing the Batter: It is crucial not to overmix your cake batter after adding flour. This leads to dense and tough cake instead of light and fluffy results. Always mix until just combined.

Using Cold Ingredients: Make sure that your eggs and buttermilk are at room temperature before starting the recipe. Cold ingredients can lead to uneven baking and affect the cake’s final texture.

Not Properly Measuring Flour: A common mistake is scooping flour directly with the measuring cup, which can lead to excess flour. Use the spoon-and-level method for accurate measurement.

Baking at Incorrect Temperature: Ensure your oven is preheated to the correct temperature before placing your cake inside. An oven thermometer can help you avoid the common issue of false readings.

Storage, Freezing & Reheating Tips

To store your Lemon Raspberry Cake, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, but it’s best consumed within the first couple of days for optimal flavor and texture.

If you want to freeze leftover cake, it’s better to freeze individual slices. Wrap each slice in plastic wrap, then in aluminum foil, ensuring it is well-sealed to prevent freezer burn. The cake can be frozen for up to 2 months. When you’re ready to enjoy a slice, remove it from the freezer and allow it to defrost in the refrigerator overnight.

Reheating is not typically necessary for this cake, as it is best enjoyed cold or at room temperature. However, if you prefer a warm slice, you can warm it slightly in the microwave for about 10-15 seconds.

Frequently Asked Questions

Can I use frozen raspberries instead of preserves?
Yes, you can use fresh or frozen raspberries instead of preserves, but keep in mind that they will add more moisture to the cake. If using fresh or frozen berries, toss them with a tablespoon of flour before adding to the batter to help ensure they don’t sink to the bottom.

Can I substitute butter with oil?
While you could use oil instead of butter, it will yield a slightly different texture and flavor. Butter adds richness and contributes to the cake’s rise. If you prefer this substitution, a ½ cup of vegetable oil could be used.

Can I make this cake vegan?
To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a vegan butter alternative. You can also use almond milk or another non-dairy milk in place of buttermilk.

How should I serve this cake?
This cake is perfect on its own, but for added indulgence, consider serving it with a scoop of vanilla ice cream or fresh whipped cream. Garnishing with mint leaves or extra fresh berries adds to the presentation.

What can I do with leftovers?
Leftover cake can easily be transformed into a trifle by layering it with fresh fruit and whipped cream in a serving dish. This gives it a new life and makes an impressive dessert for gatherings.

Conclusion:
The Lemon Raspberry Cake is not just a feast for the eyes but also a mouthwatering dessert that encapsulates the flavors of spring. With its light, zesty flavor, fluffy texture, and vibrant colors, it is bound to delight your family and friends. This recipe is straightforward and quick, making it accessible for busy parents and kitchen beginners alike. So gather your ingredients and get ready to impress with this delightful treat!