The Frosted Raspberry Lemon Drop is a delightful and refreshing dessert that perfectly combines the tartness of lemons with the sweet, tangy flavor of raspberries. It is a variation of the traditional lemon drop, but with an added layer of frosty sweetness and a burst of fruity freshness. The blend of citrus and berry flavors makes this treat a perfect addition to any gathering, from casual get-togethers to special celebrations. Whether you’re a fan of fruity desserts or looking to try something new, the Frosted Raspberry Lemon Drop is sure to impress with its unique and delicious flavor profile.
This dessert features a soft, buttery lemon cake base that is complemented by a smooth raspberry frosting, creating a dessert that is as beautiful as it is tasty. The combination of lemon and raspberry is a classic pairing, bringing together the best of both worlds. Ideal for the summer months or any time you need a sweet yet refreshing treat, this dessert will leave you wanting more.
Ingredients:
For the Lemon Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ¾ cup buttermilk
For the Raspberry Frosting:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for adjusting consistency)
For the Garnish (optional):
- Lemon zest
- Fresh raspberries
Preparation:
Step 1: Preheat the oven and prepare the pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper to prevent sticking. Set the pans aside.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed and will help with the rise and texture of the cake.
Step 3: Cream the butter and sugar
In a separate large bowl, cream together the softened butter and sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for creating a light and airy texture in the cake.
Step 4: Add the eggs and flavorings
Add the eggs, one at a time, beating well after each addition. Once the eggs are incorporated, add the lemon zest, fresh lemon juice, and vanilla extract. Continue mixing until the batter is smooth and well combined.
Step 5: Combine the wet and dry ingredients
Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can make the cake dense.
Step 6: Bake the cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the raspberry frosting
While the cakes are cooling, prepare the frosting. In a small saucepan, heat the raspberries over medium heat, mashing them with a spoon or potato masher until they release their juices. Simmer for about 5 minutes, then strain the mixture through a fine mesh sieve to remove the seeds. Let the raspberry puree cool.
In a separate large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, ½ cup at a time, and continue to beat until light and fluffy. Add the cooled raspberry puree, lemon juice, and vanilla extract to the frosting. If the frosting is too thick, add a tablespoon of heavy cream to reach the desired consistency.
Step 8: Frost the cake
Once the cakes have completely cooled, place one layer of cake on a serving plate or cake stand. Spread a generous layer of raspberry frosting over the top of the cake. Place the second layer of cake on top and frost the entire cake with the remaining raspberry frosting. Garnish with fresh raspberries and lemon zest, if desired.
Variation
While this recipe is delicious as is, you can easily make a few variations to suit different tastes or dietary preferences.
- Lemonade Frosting: Instead of using raspberries for the frosting, try using lemon juice and zest to make a lemony frosting that pairs perfectly with the lemon cake.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
- Berry Mix: If raspberries aren’t available, you can use a mix of other berries such as strawberries, blueberries, or blackberries for the frosting. The berry flavor will still complement the lemon cake beautifully.
- Vegan: To make this recipe vegan, substitute the butter with plant-based alternatives and use a flax egg instead of regular eggs. Replace buttermilk with almond milk mixed with lemon juice or vinegar for a dairy-free option.
Cooking Notes:
- The key to a light and airy cake is to avoid overmixing the batter. Overmixing can develop gluten, which may result in a dense and tough cake.
- Be sure to cool the cakes completely before frosting them to prevent the frosting from melting.
- For a more intense raspberry flavor, you can increase the amount of raspberry puree in the frosting or use a raspberry extract to enhance the flavor.
Serving Suggestions:
This Frosted Raspberry Lemon Drop cake can be served at a variety of occasions. It’s perfect for summer parties, birthdays, baby showers, or any event where you want to impress your guests with a beautiful and tasty dessert. Serve with a cup of tea or a glass of chilled lemonade to enhance the refreshing lemon flavor.
For a lighter option, consider slicing the cake into smaller portions and serving alongside a scoop of vanilla ice cream or fresh whipped cream.
Tips:
- Use fresh lemons for the best flavor. The zest is an essential part of the lemon flavor and should not be omitted.
- Make sure to allow the raspberry frosting to cool properly before applying it to the cake. If it’s too warm, it may melt off the cake.
- If you have leftovers, store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture.
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 5 minutes
Nutritional Information (Per Serving, assuming 12 servings):
- Calories: 340
- Protein: 3g
- Sodium: 135mg
- Fat: 18g
- Carbohydrates: 46g
- Sugar: 40g
- Fiber: 1g
FAQs
Q: Can I make the Frosted Raspberry Lemon Drop cake ahead of time?
A: Yes, you can make the cake a day or two ahead. Store the baked cake layers in an airtight container at room temperature, and frost it just before serving.
Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap the cakes tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator overnight before frosting and serving.
Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for about 5 minutes before using.
Conclusion
The Frosted Raspberry Lemon Drop cake is a vibrant, flavorful dessert that combines the best of summer’s fruits. With its light lemon cake base and creamy raspberry frosting, it’s sure to become a favorite among family and friends. Whether you’re serving it for a special occasion or just indulging in a sweet treat, this cake offers a perfect balance of tart and sweet flavors. With easy-to-follow steps, customizable options, and a stunning presentation, this recipe is as fun to make as it is to eat.
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Frosted Raspberry Lemon Drop
- Total Time: 1 hour 5 minutes
Ingredients
Ingredients:
For the Lemon Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ¾ cup buttermilk
For the Raspberry Frosting:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for adjusting consistency)
For the Garnish (optional):
- Lemon zest
- Fresh raspberries
Instructions
Preparation:
Step 1: Preheat the oven and prepare the pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper to prevent sticking. Set the pans aside.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed and will help with the rise and texture of the cake.
Step 3: Cream the butter and sugar
In a separate large bowl, cream together the softened butter and sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for creating a light and airy texture in the cake.
Step 4: Add the eggs and flavorings
Add the eggs, one at a time, beating well after each addition. Once the eggs are incorporated, add the lemon zest, fresh lemon juice, and vanilla extract. Continue mixing until the batter is smooth and well combined.
Step 5: Combine the wet and dry ingredients
Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can make the cake dense.
Step 6: Bake the cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the raspberry frosting
While the cakes are cooling, prepare the frosting. In a small saucepan, heat the raspberries over medium heat, mashing them with a spoon or potato masher until they release their juices. Simmer for about 5 minutes, then strain the mixture through a fine mesh sieve to remove the seeds. Let the raspberry puree cool.
In a separate large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, ½ cup at a time, and continue to beat until light and fluffy. Add the cooled raspberry puree, lemon juice, and vanilla extract to the frosting. If the frosting is too thick, add a tablespoon of heavy cream to reach the desired consistency.
Step 8: Frost the cake
Once the cakes have completely cooled, place one layer of cake on a serving plate or cake stand. Spread a generous layer of raspberry frosting over the top of the cake. Place the second layer of cake on top and frost the entire cake with the remaining raspberry frosting. Garnish with fresh raspberries and lemon zest, if desired.
Notes
- The key to a light and airy cake is to avoid overmixing the batter. Overmixing can develop gluten, which may result in a dense and tough cake.
- Be sure to cool the cakes completely before frosting them to prevent the frosting from melting.
- For a more intense raspberry flavor, you can increase the amount of raspberry puree in the frosting or use a raspberry extract to enhance the flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 340
- Sodium: 135mg
- Fat: 18g
- Protein: 3g