Best Lemon Raspberry Cake Recipe

Lemon Raspberry Cake – Modern Honey

WEBSep 6, 2019 · Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes. In …

1. Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
2. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
3. In a small bowl, carefully toss raspberries with 2 Tablespoons of flour to coat them. This helps to keep the raspberries from sinking to the bottom. Fold into the batter.
4. Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.

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Raspberry Cake with Lemon Buttercream • the perfect …

WEBMay 13, 2021 · Preheat your oven to 350F and butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom …

1. Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
2. Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
3. Beat in the egg yolks, one at a time, along with the vanilla.
4. In a separate bowl beat the egg whites until soft peaks form.

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