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Lemon Raspberry Drip Cake Recipe

Lemon Raspberry Drip Cake Recipe


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4.9 from 10 reviews

  • Total Time: 2 hours 65-70 minutes (3 hours 5-10 minutes)
  • Yield: 12 1x

Description

Indulgent lemon raspberry drip cake promises a zesty symphony of citrus and berry bliss. Sweet layers draped in tangy glaze invite passionate bakers to craft a dessert that delights your senses and celebrates summer’s most elegant flavors.


Ingredients

Scale

Cake Dry Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Cake Wet Ingredients:

  • 2 cups sugar
  • 1 cup unsalted butter, softened
  • 1 cup milk
  • 4 large eggs
  • 1/2 cup lemon juice
  • Zest of 2 lemons

Measurement Equivalents:

  • 2 1/2 cups = 312.5 grams all-purpose flour
  • 1 cup = 240 milliliters milk
  • 1 cup = 227 grams unsalted butter
  • 1/2 cup = 120 milliliters lemon juice

Instructions

  1. Prepare oven at 350F (175C) and prepare two 9-inch round cake pans with grease and flour coating.
  2. Whip butter and sugar until creamy and airy. Incorporate eggs individually, then blend in lemon juice and zest until fully integrated.
  3. Separately combine flour, baking powder, and salt. Gradually fold dry ingredients into butter mixture, alternating with milk. Ensure even distribution of batter between pans, smoothing surfaces carefully.
  4. Bake for 25-30 minutes until a toothpick emerges clean from cake center. Rest cakes in pans for 10 minutes, then transfer to wire rack for complete cooling.
  5. Create raspberry filling by combining raspberries, sugar, lemon juice, and cornstarch in saucepan. Simmer over medium heat, stirring consistently until mixture transforms into thick, glossy syrup (approximately 5-7 minutes). Cool completely.
  6. Prepare lemon glaze by whisking powdered sugar, lemon juice, and milk until achieving smooth, pourable consistency. Adjust texture by adding more sugar or milk as needed.
  7. After cakes have cooled thoroughly, trim tops if necessary. Position first cake layer on serving plate, spread raspberry filling evenly, then crown with second cake layer.
  8. Cascade lemon glaze over cake top, allowing elegant drips along sides. Decorate with fresh raspberries, lemon slices, and delicate lemon zest sprinkles.
  9. Refrigerate minimum 2 hours to enhance flavor melding and stabilize glaze structure before serving.

Notes

  • Adjust baking time carefully, as ovens vary; start checking cake at 22 minutes to prevent dryness.
  • Use room temperature ingredients to ensure smooth, even cake texture and consistent mixing.
  • Select ripe, fresh raspberries for the most vibrant filling flavor and natural sweetness.
  • When creating the drip effect, pour glaze slowly from the center, allowing it to naturally cascade down cake sides for elegant presentation.
  • Prep Time: 30 minutes
  • Cook Time: 35-40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 371 kcal
  • Sugar: 29 g
  • Sodium: 144 mg
  • Fat: 17 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 70 mg