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
- Prepare oven at 350F (175C) and prepare two 9-inch round cake pans with grease and flour coating.
- Whip butter and sugar until creamy and airy. Incorporate eggs individually, then blend in lemon juice and zest until fully integrated.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cascade lemon glaze over cake top, allowing elegant drips along sides. Decorate with fresh raspberries, lemon slices, and delicate lemon zest sprinkles.
- 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