Mary Berry Lemon And Raspberry Cake

This Mary Berry Lemon and Raspberry Cake blends unsalted butter, granulated sugar, fresh lemon zest, and raspberries into a delightful treat. Taking 2 hours and serving 12, it’s a delectable dessert worth the wait.

Try More Mary Berry Recipes:

• Lemon Chiffon Cake Uk Recipe
• Mary Berry Apple Upside Down Cake
• Mary Berry Baked Apples

❤️What Makes This Recipe So Satisfying

• Vibrant Flavors: Tangy lemon zest and juicy raspberries create a burst of refreshing taste.
• Moist Texture: The blend of butter, milk, and sour cream ensures a moist, tender cake.
• Versatile: Adaptable with fresh or frozen raspberries, allowing year-round enjoyment.
• Balanced Sweetness: Lemon cream cheese frosting complements the cake without overwhelming sweetness.

❓ What Is Mary Berry Lemon And Raspberry Cake ?

Mary Berry Lemon and Raspberry Cake is a tangy-sweet dessert made with butter, sugar, lemon zest, raspberries, and flour. It boasts a moist texture with a vibrant, citrusy taste complemented by juicy raspberries.

🍓 Mary Berry Lemon And Raspberry Cake Ingredients

• 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
• 1 and 1/2 cups granulated sugar
• 1/4 light brown sugar, packed
• 1 tablespoon lemon zest
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 2 and 1/2 cups cake flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup full-fat sour cream
• 1/2 cup fresh squeezed lemon juice
• 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
• 2 tablespoons all-purpose flour

Lemon Cream Cheese Frosting:

• 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
• 10 tablespoons unsalted butter, a little softer than room temperature
• 4 cups confectioners’ sugar, more if needed
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure lemon extract (optional)
• 1/4 teaspoon salt
• 2 tablespoons sour cream

Garnish:

• 1/2 cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries

🥧 How To Make Mary Berry Lemon And Raspberry Cake

1. Start with a 350-degree oven. Line cake pans with two 9-inch parchment paper rounds. Spray the sides and bottom of each pan with nonstick cooking spray, then set the parchment paper in the bottom and spray again. Spray every pan and paper to avoid cake sticking. Set pans aside.
2. Mix the butter, both sugars, lemon zest, lemon extract, and vanilla extract in a large bowl with a handheld electric mixer or stand mixer with the paddle attachment on medium speed, scraping down the sides, until light and fluffy, about 5 minutes. Beat well after adding each egg, scraping down the bowl as needed. Set aside.
3. Mix the cake flour, baking powder, baking soda, and salt in a separate dish to evenly incorporate. Mix the dry mixture into the wet components on low speed until barely mixed. Still expect lumps and dried streaks. Turn off mixer. Add the milk, sour cream, and lemon juice and stir with a rubber spatula until combined, being careful not to overmix. Set aside.
4. In another bowl, lightly combine raspberries with 2 tablespoons all-purpose flour. Hand-fold the raspberries and remaining flour into the mixture with a rubber spatula until just incorporated. Be careful not to overmix! Overmixing is easy and makes a dry, dense cake.
5. Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly brown and a cake tester (or toothpick) inserted in the center comes out clean or with a few moist (but not wet) crumbs.
6. After chilling in the pans for 10 minutes, gently run a knife around the edges to dislodge any stuck bits and transfer the cakes out onto a cooling rack to finish cooling.
7. While the cakes cool, make icing.

For the Lemon Cream Cheese Frosting:

1. Beat the cream cheese and butter in a large basin with a handheld electric mixer or stand mixer with the paddle attachment on medium-speed for 3 minutes, scraping down the sides. Reduce speed to low and add confectioners’ sugar slowly. Beat in lemon zest, juice, extract, and salt. Mix for 2 minutes on medium speed until creamy. Add the sour cream and whip the frosting for 2-3 minutes until light and frothy. Add one tablespoon of confectioners’ sugar or sour cream if the frosting seems too thin or thick.
2. After the cakes cool, set one round on a cake stand or big plate, spread frosting evenly on top and sides, and top with raspberry preserves. Ignore the slight mixing. Lay the other cake round on top of the frosted one and lightly press down to seal. After 20 minutes in the fridge, use a thin spatula, offset spatula, or whatever works best to evenly frost the top and sides of the semi-frosted cake. Put the cake back in the fridge for 20 minutes before decorating. I prefer adorning this cake with fresh raspberries and tiny lemon slices, but you can do what you like.
3. Frosted cake stays fresh for 3 days in the fridge when covered. Remove it from the fridge an hour or two before serving to reach room temperature.

💭 Recipe Tips

• Use fresh, not thawed, frozen raspberries for better cake structure.
• Adjust sweetness by reducing sugar for a lighter taste profile.
• Ensure room temperature ingredients for proper blending and texture.
• Incorporate lemon zest evenly for consistent citrus flavor throughout.
• Avoid overmixing batter to prevent a dense or tough cake.

🍨 What To Serve With Lemon And Raspberry Cake?

Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tangy sweetness of the cake fresh berries add a delightful touch.

🎚 How To Store Leftovers Lemon And Raspberry Cake?

• In The Fridge. To store Leftovers Lemon And Raspberry Cake refrigerate in an airtight container for up to 3-4 days preserving freshness and flavor.
• In The Freezer. To freeze Leftovers Lemon And Raspberry Cake wrap slices tightly in plastic wrap and foil, keeping in the freezer for about 2-3 months for optimal taste.

🥵 How To Reheat Leftovers Lemon And Raspberry Cake?

• Microwave: Reheat individual slices of Leftovers Lemon And Raspberry Cake for 15-20 seconds on high until warm.
• Oven: Wrap slices in foil Leftovers Lemon And Raspberry Cake warm at 350°F for 10 minutes.
• Steamer: Place slices of Leftovers Lemon And Raspberry Cake in a steamer basket, steam for 5-7 minutes.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Lemon Biscuits
• Mary Berry Lemon And Pistachio Cake
• Mary Berry Peppermint Slice

Mary Berry Lemon And Raspberry Cake Nutrition Facts

Amount Per Serving

• Calories: 350
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 45g
• Sugar: 30g
• Protein: 4g
• Fiber: 1g
• Sodium: 200mg