Imagine a dessert that combines the bright, zesty punch of fresh lemons with the sweet, vibrant burst of raspberries in a single, show-stopping cake. This Lemon Raspberry Swirl Cake is not just a dessert—it's a culinary masterpiece that will transform your ordinary baking routine into an extraordinary sensory experience. With its stunning marbled appearance and perfect balance of tangy and sweet flavors, this cake is guaranteed to become the star of any gathering, leaving your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup raspberries, fresh or frozen
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring sides are also lightly buttered.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- In a separate small bowl, gently mash half of the raspberries to create a simple puree.
- Pour half the cake batter into the prepared pan. Dot the surface with mashed raspberries and use a knife to create swirl patterns.
- Add remaining cake batter on top and create additional raspberry swirls with the remaining whole and mashed raspberries.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or prepare a light lemon glaze to drizzle over the top before serving.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to maintain a tender crumb.
- Raspberry Swirl Technique: For beautiful swirls, use a knife or skewer to gently drag the raspberry puree through the batter in a zigzag motion.
- Fresh vs. Frozen Raspberries: Both work well, but if using frozen, don't thaw them to prevent excess moisture.
- Check for Doneness: Use the toothpick test—it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent sogginess.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
