Spring Cake: Lemon Raspberry Cake in 40 Minutes

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

Spring is in the air, and what better way to celebrate than with a delightful Spring Cake? This Lemon Raspberry Cake is not only vibrantly beautiful but also incredibly easy to prepare. Perfect for any occasion—from family gatherings to a cozy afternoon tea—this cake captures the essence of spring with its light, zesty flavors and fresh berries. Plus, with just 40 minutes of your time, you can have a showstopper dessert that will impress your guests and satisfy your sweet tooth.

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

Spring Cake, also known as Lemon Raspberry Cake, is a confection that features zesty lemon and fresh raspberry flavors, all beautifully layered to highlight the vibrant colors and natural sweetness of the ingredients. The cake itself is a light and airy sponge, baked to perfection, and layered with a fluffy lemon buttercream icing that complements the tartness of the raspberries.

This cake is ideal for those who appreciate the fresh essence of seasonal produce. Not only is it quick to make, but it also offers a refreshing twist to traditional cakes, making it particularly enjoyable during warmer months.

Why You’ll Love This

There are countless reasons to love this Spring Cake. Firstly, it is incredibly simple to make, requiring minimal effort for maximum impact. The zip of lemon combined with the sweetness of raspberries creates a flavor profile that is refreshing and satisfying. Additionally, it is versatile; you can serve it as a dessert after a meal or enjoy it as a delightful afternoon snack with a cup of tea.

Another fantastic aspect of this recipe is its adaptability. If you’re looking for a recipe that caters to various dietary needs, you can easily swap out a few ingredients. For instance, using gluten-free flour or alternative sweeteners makes this not just a cake but also a guilt-free indulgence.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour: This forms the base of the cake, giving it structure and texture.
• 1 cup granulated sugar: The main sweetener that balances the tartness of the lemon and raspberries.
• ½ cup unsalted butter: Provides richness and moisture to the cake.
• 2 large eggs: These act as a binding agent and help the cake rise.
• 1 tablespoon lemon zest: Infuses the cake with a vibrant lemon flavor.
• 2 tablespoons lemon juice: This adds acidity and enhances the lemon flavor of the cake.
• 1 teaspoon baking powder: Essential for leavening the cake and ensuring it rises properly.
• ½ teaspoon salt: Enhances the overall flavor profile of the cake.
• 1 cup fresh raspberries: These provide bursts of sweetness and color throughout the cake.
• 1 cup powdered sugar: Used for the frosting, giving it a smooth and creamy consistency.
• 3 tablespoons lemon juice (for frosting): Adds zing to the frosting and ties the flavors together beautifully.

How to Make

1. Prepare the oven and baking pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake releases easily after baking.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures even distribution of the leavening agent, resulting in a uniform rise.
3. Cream the butter and sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer until light and fluffy. This usually takes about 3-4 minutes. The creaminess of the butter adds a rich texture to your cake.
4. Add the eggs, lemon zest, and juice: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Then, mix in the lemon zest and juice, ensuring everything is well combined. The batter will become slightly thinner, which is perfectly normal.
5. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this will affect the cake’s light texture.
6. Fold in raspberries: Gently fold in the fresh raspberries, being cautious not to crush them. This helps preserve their shape and adds beautiful bursts of color and flavor as they bake.
7. Transfer batter to pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and frost: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Meanwhile, in a separate bowl, mix powdered sugar with lemon juice to create a smooth frosting. Once the cake is cool, frost the top generously with the lemon frosting.

Variations & Substitutions

Gluten-Free Variation: By substituting all-purpose flour with a gluten-free blend, you can enjoy the deliciousness of this cake while accommodating gluten sensitivity. Be sure to check that your baking powder is also gluten-free.

Vegan Version: Substitute the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed mixed with 2.5 tablespoons of water equals one egg). Use coconut oil or a dairy-free butter substitute instead of regular butter, and the cake will still come out wonderfully fluffy and moist.

Add Different Fruits: While this recipe highlights raspberries, consider using blueberries, strawberries, or even peaches for delightful variations in flavors and textures. Each fruit will bring its unique character, making the cake versatile for different occasions.

Layered Cake Option: For an extra impressive presentation, consider making two layers of cake instead of one. You can stack them, adding frosting and fresh berries between the layers for a stunning and delicious centerpiece.

Common Mistakes to Avoid

One common mistake people make is overmixing the batter. This can lead to a dense cake rather than a light and airy one. It’s critical to mix just until the ingredients are combined.

Another mistake is underbaking the cake. Always perform the toothpick test, as oven conditions can vary widely. If your toothpick comes out with wet batter, it needs more time.

For the frosting, not letting the cake cool completely before applying the frosting can lead to melting and a runny mess. Patience pays off here.

Storage, Freezing & Reheating Tips

To maintain the freshness of your lemon raspberry cake, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, consider refrigerating it, where it can last for up to a week.

For freezing, wrap slices individually in plastic wrap and then in aluminum foil before placing them in the freezer. This will help prevent freezer burn. When you’re ready to enjoy, thaw in the refrigerator overnight and bring to room temperature before serving.

Reheating is simple; the best method is to microwave individual slices for about 10-15 seconds. This will warm the cake without drying it out.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries in this recipe. However, they tend to be softer and may break apart more during mixing. Use them straight from the freezer without thawing to minimize excess moisture in the batter.

How do I prevent the raspberries from sinking to the bottom?
To prevent sinking, toss the raspberries in a little flour before folding them into the batter. This light coating helps them stay distributed throughout the cake as it bakes.

Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just make sure to store it properly in an airtight container. Frosting right before serving will ensure that it remains fresh and visually appealing.

What’s the best way to serve this cake?
This cake is delightful served simply with a dusting of powdered sugar or a dollop of whipped cream. Pair it with a fresh fruit compote or a scoop of vanilla ice cream for an extra indulgent treat.

Can I adjust the sweetness of the cake?
Yes, if you prefer a less sweet cake, you can reduce the amount of granulated sugar used. Keep in mind that this might slightly affect the cake’s texture, but it will still taste wonderful.

Conclusion:
In summary, the Spring Cake: Lemon Raspberry Cake is an exceptional choice for anyone looking to bring a touch of brightness and sweetness into their baking routine. With just 40 minutes and a handful of simple ingredients, this cake is poised to become a family favorite. The perfect combination of zesty lemon and tart raspberry is not only delicious but also visually stunning. Enjoy every slice, and don’t forget to share the joy with loved ones!