Tips And Tricks On How To Make The Best Lemon Raspberry Cake
- If you dont have a springform pan you could also use a normal pan and these parchment paper rounds with tabs to help you lift your cake easily out.
- For the best flavor use freshly squeezed lemon juice. You need 2 lemons to get 1/4 cup freshly squeezed lemon juice.
- Its easier to use a stand mixer for this cake because the butter and sugar need to be creamed together for several minutes.
- This cake keeps fresh covered at room temperature for about 3 days.
- This recipe works best with fresh preferably room temperature raspberries! Frozen raspberries might work but your cake will take longer in the oven and might not bake through completely. I have tried this recipe with frozen berries and it worked but many readers had problems with using frozen berries so I recommend using fresh raspberries.
- Make your own cake flour at home: Take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Sift the flour to distribute the cornstarch well before adding it.
- Streusels are by far my favorite crumb topping for coffee cake! Especially German Streusel which has a cookie-like texture and is crunchy on the outside but soft where it touches the cake. Its like combining a cookie and cake. So tasty AND super easy to make! Make sure to follow the instructions because German Streusel has a different texture than American Streusel, you dont want it to be sandy!
Is This Lemon Drizzle Cake Recipe Gluten
No, this is not a gluten-free lemon drizzle cake as it contains wheat flour.
I haven’t tried making this recipe with gluten-free flour yet but you could certainly give it a go.
Whenever baking a gluten-free cake recipe, I recommend using a good quality brand that will likely be a blend of different flours like rice, or oat mixed with a binding agent like xanthan gum which really helps with the texture and, of course, a raising agent where you need self-raising flour.
You might also like to experiment with adding a small amount of ground almonds to lend a little more texture to your gluten free bake.
If you already have a favourite gluten-free victoria sponge recipe, you could try using that in place of the main batter ingredients here, simply adding the lemon zest and juice as directed and then following the steps for the drizzle.
None of the other ingredients naturally contain gluten but you should still double check all of your ingredients labels to make sure to check that they are gluten-free. Don’t forget to also check anything extra you intend to serve the recipe with.
Lemon Layer Cake With Lemon Cream Cheese Buttercream
This lemon layer cake recipe is adapted from the most popular cake recipe on our website: lemon blueberry cake. Lemon blueberry cake has been in our top 10 recipes for the past 4 years. Its moist, sweet, buttery, and loaded with fresh lemon. Since its publish date, weve received many questions about leaving out the blueberries to make it plain. We decided a plain lemon cake needed its own separate blog post. Enveloped with lemon cream cheese buttercream and garnished with whipped cream, this towering beauty stands up to its blueberry studded sister!
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Can I Bake This Lemon Drizzle Cake In A Loaf Tin
You could certainly make this sponge in a 1 lb loaf tin – I’ve tried this myself and it makes for an absolutely beautiful lemon drizzle loaf cake.
Make sure it’s a prepared loaf pan – greased and lined well.
The change in shape means that it can take up to an hour , so keep an eye on it as it bakes and be sure to do the skewer test to make sure it comes out clean, meaning your sponge is cooked through.
Why Is My Lemon Drizzle Cake Dry Why Does It Have Hard Edges
If your cake seems dry or hard, the most likely explanation is that its overbaked. This could be because the temperature in your oven was too high, or the cake was baked for too long.
Every oven is different and temperatures can vary wildly, even in high quality ovens, so my preferred way to follow a cake recipe is to look at the baking time and then set my timer to remind to start keeping an eye on my cake 10 minutes before the end so that I can ensure I take it out at just the right time.
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Helpful Tips And Easy Variations
Baking is fun, and its even more fun when you know all of the ins and outs for your recipe. Here are my favorite tips and some delicious variations for making this simple Lemon Bundt Cake.
- Grease the Pan: Even if your Bundt cake pan is nonstick, make sure to grease it well. Baking spray and cooking spray are handy for getting into the corners of the pan. If youd rather grease your pan with something simple like butter or coconut oil, I recommend rubbing it generously all over your Bundt pan with a piece of clean paper towel.
- Enrich the Cake: If youd like the cake to be even more moist and rich, try substituting melted butter for the oil. Seriously good stuff!
- Glaze Instead of Frost. Do you love those thick slices of glazed loaf cake you get at cafes? Me, too. Channel that same vibe by glazing this cake instead of frosting. You can use the vanilla glaze recipe from this Phyllo Pastry Pop Tarts recipe, or the lemon glaze from this sweet Pear Cake.
- Key Lime Cake: Make this same cake with white cake mix and key lime juice for a different twist. Key limes are especially sweet and tropical in taste, compared to regular limes.
Why Do The Ingredients Need To Be At Room Temperature
Room temperature ingredients help to ensure that everything blends together perfectly. You dont want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. Its essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
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How Else Can I Decorate This Cake
I pipe dollops of frosting on top of the cake and add slices of lemon as well as some edible flowers for garnish. However, feel free to decorate it any way you prefer! A drizzle of lemon curd, fresh berries, whipped cream, or even some fresh herbs makes for a delightful addition. Be sure to check out my how to decorate a cake guide for more tips and tricks.
Lets Bake A Lemon Cake
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Is This Lemon Drizzle Cake Safe To Eat While Pregnant
There is nothing in this cake recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Lemon Cream Cheese Buttercream
We were torn between cream cheese frosting and lemon buttercream, so we combined the two by adding 8 ounces of cream cheese and a little extra confectioners sugar to lemon buttercream. The result is an infinitely CREAMY and BUTTERY lemon cream cheese frosting that we know youll love!!! Look at this stuff!!!
Glides on effortlessly.
The cake stand you see in my pictures is the brand Juliska. I cant find it anywhere online anymore! Here is a similar one.
Others I love:
- Yield:serves 1012 1x
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Why Did My Lemon Drizzle Cake Batter Split/curdle
If your batter seems to have gone watery and lumpy, or resembles scrambled egg, then it has probably split.
It usually happens when you add cold eggs to room temperature butter and sugar. The three ingredients are supposed to form an emulsion as they are beaten together, but the difference in temperature can prevent that.
To avoid splitting your batter, aim to remove the quantity of eggs and butter youll need from the fridge before you start baking and leave them to come up to room temperature before you start.
If your mixture does start to split, try adding a spoonful of flour . This can help encourage the emulsion to come back together, then you can fold in the rest of the flour.
Counter-intuitively, mixing your eggs, sugar and butter together more vigorously will not cause them to come back together. In fact, overmixing the ingredients can lead to a split batter, so as soon as it looks lump free, stop beating.
Finally, if you have split your batter and it wont come back together, dont worry! Just carry on with the recipe according to the instructions. You may get a slightly more uneven bake and or a lower rise but it should still be delicious!
Easy Moist Lemon Cake Recipe
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There are all sorts of lemon cake recipes out there, but this is the best one. Its a bit of a secret, though, and not many people know about it. Its a recipe that my grandmother passed down to me, and its always been a favorite of mine. Im not going to lie, this lemon cake is a bit time-consuming to make, but its worth it in the end. Trust me on this one!
So, looking for a moist lemon cake recipe? This cake is the perfect combination of zippy, tender, Lemon Buttermilk Cake topped with an incredible sugary crunch.
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How Can I Tell When My Lemon Drizzle Cake Is Ready
Visually, youre looking for a cake that is light golden in colour and looks even from edge to edge.
When you feel confident that your cake is ready, remove it from the oven and insert a flat skewer into the centre of the cake. When you pull it out, it should look clean. If anything has stuck to the skewer than the cake needs longer in the oven.
Dont worry if you dont get it right first time. Baking cakes takes a bit of intuition and the more you get more used to baking and the quirks of your particular oven, the more you will get a feel for when your cake is done.
Can This Be Made With Different Size Cake Pans
You bet if you need to change the size of the cake you are making please see the variations below. As with all cakes bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.
- 8 square is the same as a 9 round with both holding 8 cups of batter.
- 9×5 loaf pan also holds 8 cups of batter however, the depth of the cake would increase and change the baking time.
- 9 x 13 pan holds 14 to 16 cups of batter you would need to double this recipe for a 9×13 pan.
- This recipe can be made in 2 6 round pans with each pan holding a total of 4 cups baking for 18-21 minutes.
- You can convert this to cupcakes it will make about 8-12 standard-size cupcakes.
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How To Make Buttermilk If You Dont Have Any:
Combine 1 cup milk in a bowl, with 1 tbs lemon juice OR white vinegar. Allow to sit for 5 minutes or until it starts to curdle. Use in recipe!
Since you dont need a full cup of buttermilk you can combine milk with 1 teaspoon lemon juice or vinegar and use that entire amount in place for the 6tbs called for in the recipe.
Ingredients In This Recipe
Dont let the fact that this is a lemon layer cake intimidate you. The ingredients list is fairly basic, and Ill walk you through them first.
- Cake flour: Cake flour has a lower protein content than all-purpose flour, which results in a lighter cake. If you dont keep cake flour on hand, you can make your own.
- Baking powder & baking soda: Help the cake layers rise in the oven.
- Salt: Enhances the lemon flavor.
- Buttermilk: Real buttermilk is preferred, but you can make your own buttermilk substitute in about 10 minutes if needed.
- Oil: Use a neutral-flavored oil, like vegetable or canola.
- Lemons: You will need about 3 to 4 medium lemons to have enough zest and lemon juice for the cake and frosting.
- Vanilla extract: Pure vanilla extract is my preference, but use what you have.
- Butter: Always use unsalted butter when baking. The amount of salt in salted butters can vary between brands.
- Granulated sugar: Balances out the lemon juice without making the cake too sweet.
- Eggs: Youll need four large eggs for this recipe. Set them out ahead of time to bring them to room temperature.
- Cream Cheese: Make sure to use brick-style cream cheese for the frosting. Cream cheese spread in a tub is thinned out and will result in a runny frosting.
- Powdered sugar: To thicken and sweeten the frosting.
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My Lemon Drizzle Cake Did My Cake Fail To Rise/was Flat/sank In The Middle
If you ever have any sort of sponge that fails to rise, its usually for one of these reasons.
- Oven too hot: Oven temperature is crucial to a good result. Your oven may be running hotter than the dial suggests, meaning the cake rose too fast to support its own weight. This is often the cause when a cake sinks in the middle.
- Over-beaten batter: If you beat too much air into the cake, it can rise too fast and then collapse.
- Letting the heat out: Opening the oven door during baking can cause the temperature to drop rapidly, causing the cake to lose height.
- Slamming the door: Closing the oven door too roughly during baking can also mean that the air is knocked out.
- Wrong size tin: Using a too narrow tin can mean that the mix is too deep to cook all the way through and so isnt able to hold its structure.
- Too much flour: A thick batter with too much flour wont rise as well, and can give a dense sponge, so check that your quantities are correct.
- Old flour: Self-raising flour also has a shorter shelf life than plain flour, so make sure that the flour you used is in date or it may have lost some of its effectiveness, meaning your cake will not rise as much as it otherwise would.
Can I Freeze This Lemon Buttermilk Cake
I love to freeze lemon buttermilk cake. Sometimes I choose to make a cake specifically for the freezer and sometimes I just freeze the extra cake that will go bad before it has a chance to be eaten.
I like to slice the cake into individual slices or into sections that I know can be finished before it goes bad. Since this cake is frosted, I like to freeze the cake before I wrap it for the freezer. Place the slices of cake on a cookie sheet or on a plate. Once the cake is frozen, then you can move it to a freezer bag or you can wrap it in plastic before it is put into the freezer bag. By freezing the cake first it keeps the frosting from sticking to the plastic.
Be sure to remove the cake from the plastic before thawing.
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Does It Matter What Kind Of Lemons I Use
You can use any type of lemons you like in this lemon drizzle cake but they should be unwaxed as you’ll be zesting them.
If you can’t get hold of unwaxed lemons, you can remove the wax at home. Just place your lemons in a colander in the sink and pour freshly boiled water all over them. While they’re still warm, but not too hot to handle, brush them gently with a vegetable brush and the wax should come away. You can then rinse them off and they’ll be ready to use.
Remember, too, that lemons are truly the star of the show in this recipe, so while standard lemons are absolutely fine to use and give a wonderful result, investing in good quality lemons will make the cake extra special.
Note: lemons can vary in size and therefore give different amounts of juice. A standard UK lemon, as used in this recipe, gives about 2 tbsp of juice. If yours are larger or smaller, adjust accordingly.