Description
Delight in the vibrant flavors of summer with this Frosted Raspberry Lemon Drop recipe. Combining fresh raspberries and zesty lemon juice with a tender, buttery cake, this treat is perfect for any occasion. Finished with a simple powdered sugar frosting, it’s a bright, refreshing dessert that serves 12.
Ingredients
Scale
Fresh Ingredients
- 1 cup fresh raspberries
- 1/2 cup lemon juice
- 1/2 cup butter, softened
- 2 eggs
Dry Ingredients
- 1 cup sugar
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar for frosting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Raspberry Mixture: In a bowl, combine fresh raspberries, lemon juice, and sugar. This mixture will infuse the cake with bright berry and citrus flavors.
- Cream Butter and Sugar: In another large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, creating the base for your cake batter.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to incorporate air and create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture, mixing gently until just combined to avoid overworking the batter.
- Fold in Raspberry Mixture: Carefully fold the raspberry and lemon mixture into the batter to evenly distribute the fruit without crushing the berries too much.
- Prepare Baking Pan: Grease a baking pan to prevent sticking, then pour the batter evenly into the pan, smoothing the top.
- Bake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Frost: Allow the cake to cool completely in the pan before sprinkling or evenly spreading the powdered sugar frosting over the top for a sweet finishing touch.
Notes
- Use fresh raspberries for the best flavor and texture, but frozen raspberries thawed and drained can also work.
- Ensure the butter is softened to room temperature to cream easily with sugar.
- Be gentle when folding the raspberry mixture into the batter to keep some whole berries for texture.
- Powdered sugar frosting is simple but you can add lemon zest or a little lemon juice for extra zestiness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
