Lemon Raspberry Drip Cake

Brighten your dessert table with the delightful Lemon Raspberry Drip Cake. This vibrant cake features layers of zesty lemon cake, a luscious raspberry filling, and a tangy lemon glaze that drips beautifully down the sides. Perfect for any occasion, this cake is as delicious as it is stunning.

Ingredients

For the lemon cake:

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 cup unsalted butter, softened
• 1 cup milk
• 4 large eggs
• 1/2 cup lemon juice
• Zest of 2 lemons
• 2 teaspoons baking powder
• 1/2 teaspoon salt

For the raspberry filling:

• 2 cups fresh raspberries
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the lemon glaze drip:

• 2 cups powdered sugar
• 1/4 cup lemon juice
• 2-3 tablespoons milk

For garnish:

• Fresh raspberries
• Lemon slices
• Lemon zest

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. For the lemon cake, in a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon juice and lemon zest.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans and smooth the tops.
4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
5. For the raspberry filling, in a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy, about 5-7 minutes. Allow to cool completely.
6. For the lemon glaze drip, in a medium bowl, whisk together powdered sugar, lemon juice, and milk until smooth and pourable. Adjust the consistency if needed by adding more powdered sugar or milk.
7. Once the cakes are completely cooled, level the tops if needed. Place one layer of cake on a serving plate. Spread the raspberry filling over the cake layer. Top with the second cake layer.
8. Pour the lemon glaze over the top of the cake, allowing it to drip down the sides. Garnish with fresh raspberries, lemon slices, and lemon zest.
9. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the glaze to set.

Servings and Timing

• Servings: 12 slices
• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 60 minutes

Variations

• Berry Blend: Mix in other berries like blueberries or blackberries for a varied flavor profile.
• Lemon Cream Cheese Frosting: Swap the glaze for a rich lemon cream cheese frosting for added creaminess.
• Gluten-Free Option: Use a gluten-free flour blend for a gluten-free version.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cake is best served chilled and can be enjoyed straight from the fridge.

FAQs

1. Can I use frozen raspberries?
   Yes, frozen raspberries can be used. Thaw and drain them before cooking.
2. What if I don’t have lemon juice?
   You can substitute with lime juice for a different citrus flavor.
3. How do I know when the cake is done?
   A toothpick inserted into the center should come out clean.
4. Can I make this cake ahead of time?
   Yes, the cake can be made a day in advance. Just wait to add the glaze until shortly before serving.
5. How can I make the glaze thicker?
   Add more powdered sugar to thicken the glaze.
6. Is it necessary to refrigerate the cake?
   Yes, refrigerating helps set the glaze and meld the flavors.
7. What can I use instead of butter?
   You can use vegetable oil or coconut oil, though the texture may vary slightly.
8. Can I double the recipe?
   Yes, you can double the ingredients to make a larger cake.
9. How should I slice the cake?
   Use a sharp serrated knife for clean slices.
10. Can I freeze the cake?
    The cake can be frozen without the glaze for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

The Lemon Raspberry Drip Cake is a refreshing and visually stunning dessert that brings a burst of flavor to any gathering. With its bright lemony layers and sweet-tart raspberry filling, it’s a delightful treat that will leave everyone wanting more. Enjoy this show-stopping cake at your next celebration!

Print