Turkuaz Kitchen Raspberry Lemon Cake is made with butter, coconut oil, granulated sugar, eggs, vanilla, lemon zest, lemon juice, flour, baking powder, baking soda, buttermilk, sour cream, raspberries, and white chocolate.
This delicious Raspberry Lemon Cake recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Turkuaz Kitchen Raspberry Lemon Cake Ingredients
- 1/2 Cup Butter (1 Stick, 113 G)
- 1/4 Cup Coconut Oil Or Vegetable Oil
- 1 Cup Granulated Sugar
- 3 Eggs
- 1 Tsp Vanilla Extract
- Zest Of 1 Lemon
- 2 Tbsp Lemon Juice
- 2 Cups Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Cup Buttermilk
- 1/4 Cup Sour Cream
- 1/2 Cup Raspberries
- 40 G White Chocolate Or White Chocolate Chips
For The Lemon Glaze:
- 1 1/2 Cups Powdered Sugar
- 1/4 Cup Lemon Juice
- 1 Tbsp Poppy Seeds
How To Make Turkuaz Kitchen Raspberry Lemon Cake
- Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Butter and flour an 8-inch (20 cm) bundt pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp baking soda until well combined.
- Prepare the Sugar and Zest: In a large bowl, add 1 cup of granulated sugar and the zest of 1 lemon. Mix well to infuse the sugar with lemon flavor.
- Cream Butter and Oils: Add the room temperature 1/2 cup butter and 1/4 cup coconut oil (or vegetable oil) to the sugar mixture. Beat until creamy, light, and fluffy.
- Incorporate Eggs: Add the 3 eggs one by one, mixing thoroughly after each addition.
- Add Flavorings and Sour Cream: Mix in 1 tsp vanilla extract, 2 tbsp lemon juice, and 1/4 cup sour cream until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture and 1/2 cup buttermilk to the wet mixture. Alternate adding a little of the flour mixture and a little buttermilk, mixing well after each addition.
- Assemble the Cake: Pour half of the cake batter into the prepared pan. Sprinkle the 1/2 cup raspberries and 40 g white chocolate pieces evenly over the batter. Pour the remaining batter on top.
- Optional Step: If desired, add some raspberry marmalade on top and spread it evenly.
- Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan.
- Prepare the Lemon Glaze: In a small bowl, mix 1 1/2 cups powdered sugar, 1/4 cup lemon juice, and 1 tbsp poppy seeds until smooth.
- Serve: Drizzle the lemon glaze over the cooled cake before serving. Enjoy your delicious Raspberry Lemon Cake!
Recipe Tips
- Make sure all ingredients are at room temperature before starting to mix.
- Gently fold in the raspberries to avoid crushing them.
- Do not overmix the batter to keep the cake light and fluffy.
- Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
What To Serve With Raspberry Lemon Cake
This moist Raspberry Lemon Cake pairs well with vanilla ice cream, fresh berries, whipped cream, or a cup of hot tea. It also can be served alongside lemon curd, a drizzle of honey, or a side of fruit salad for a delicious dessert.
How To Store Leftovers
- Refrigerate: First, let the leftover Raspberry Lemon Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container before refrigerating. It will stay fresh for up to 5 days.
- Freeze: Let the Raspberry Lemon Cake cool completely to room temperature. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer the cake to the refrigerator overnight.
Raspberry Lemon Cake Nutrition Facts
Serving Size: 1 slice (1/10 of cake)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 180mg
- Potassium: 120mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g
Try More Turkuaz Kitchen Recipes:
- Creme Caramel Flan and Chocolate Sponge Cake
- Turkuaz Kitchen Zebra Cake
- Turkuaz Kitchen Blueberry Lemon Cake
- Turkuaz Kitchen Ombre Citrus Cake
Turkuaz Kitchen Raspberry Lemon Cake Recipe
Description
Turkuaz Kitchen Raspberry Lemon Cake is made with butter, coconut oil, granulated sugar, eggs, vanilla, lemon zest, lemon juice, flour, baking powder, baking soda, buttermilk, sour cream, raspberries, and white chocolate.
This delicious Raspberry Lemon Cake recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients
For The Lemon Glaze:
Instructions
- Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Butter and flour an 8-inch (20 cm) bundt pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp baking soda until well combined.
- Prepare the Sugar and Zest: In a large bowl, add 1 cup of granulated sugar and the zest of 1 lemon. Mix well to infuse the sugar with lemon flavor.
- Cream Butter and Oils: Add the room temperature 1/2 cup butter and 1/4 cup coconut oil (or vegetable oil) to the sugar mixture. Beat until creamy, light, and fluffy.
- Incorporate Eggs: Add the 3 eggs one by one, mixing thoroughly after each addition.
- Add Flavorings and Sour Cream: Mix in 1 tsp vanilla extract, 2 tbsp lemon juice, and 1/4 cup sour cream until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture and 1/2 cup buttermilk to the wet mixture. Alternate adding a little of the flour mixture and a little buttermilk, mixing well after each addition.
- Assemble the Cake: Pour half of the cake batter into the prepared pan. Sprinkle the 1/2 cup raspberries and 40 g white chocolate pieces evenly over the batter. Pour the remaining batter on top.
- Optional Step: If desired, add some raspberry marmalade on top and spread it evenly.
- Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan.
- Prepare the Lemon Glaze: In a small bowl, mix 1 1/2 cups powdered sugar, 1/4 cup lemon juice, and 1 tbsp poppy seeds until smooth.
- Serve: Drizzle the lemon glaze over the cooled cake before serving. Enjoy your delicious Raspberry Lemon Cake!
Video
Notes
- Make sure all ingredients are at room temperature before starting to mix.
- Gently fold in the raspberries to avoid crushing them.
- Do not overmix the batter to keep the cake light and fluffy.
- Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
Turkuaz Kitchen Raspberry Lemon Cake Recipe