The Pioneer Woman Tasty Kitchen
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Lemon & Raspberry Summer Cake

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Intermediate

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Description

Light and moist cake with a hint of lemon and a bunch of fresh raspberries. This cake is what summer is all about!

Ingredients

  • FOR THE CAKE:
  • ½ cups Coconut Oil, Coconut Butter Or Butter, Softened
  • 1 cup Granulated Sugar
  • 2 whole Eggs
  • ½ teaspoons Vanilla Extract
  • ½ whole Lemon, Zested
  • ¾ cups Self-Rising Flour
  • ½ cups Plus 2 Tablespoons, All-purpose Flour
  • ½ cups Milk
  • FOR THE FROSTING:
  • 3 ounces, weight Cream Cheese, At Room Temperature
  • ½ cups Heavy Whipping Cream
  • ½ cups Powdered Sugar
  • ½ whole Lemon, Zested
  • ½ teaspoons Vanilla Extract
  • Fresh Raspberries For Garnish

Preparation

Preheat oven to 350ºF. Cut a circle out of parchment paper to line the bottom of an 8 or 9-inch round cake pan. Lightly grease the pan and set aside.

In a large bowl, whip butter with sugar until light and fluffy. Stir in eggs, vanilla and lemon zest. Scrape sides and whip again. Alternate mixing in flours with milk. Scrape sides and mix until all ingredients are incorporated. Spoon into prepared pan, smooth the top and bake 30-40 minutes or until a toothpick comes out clean when inserted. Cool 15 minutes and then remove cake from pan. Cool completely before frosting.

For the frosting, whip cream cheese in a stand mixer to soften. Slowly stream in cream to incorporate evenly. If lumps start to form, stop mixing, scrape sides and continue to mix. Once all cream is incorporated, mixture should appear thick and smooth. Stir in remaining ingredients and stir to incorporate. Once frosting appears smooth, turn mixer on high and whip 2-3 minutes or until fluffy and light, similar to whipped cream but a little heavier. Spread all frosting over cooled cake and top with lots of fresh raspberries. Store in the refrigerator until ready to serve.

5 Comments

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Ann Grismore on 7.13.2011

My niece made this cake yesterday with a some slight modifications. We used butter, added a bit of fresh lemon juice to the cake batter and frosting, a little bit more cream cheese – maybe just 4-5oz total, and used blueberries tossed with some lemon zest on top. It was delicious! We’ll be making this cake often through out the summer. I bet it’s fantastic with raspberries but we used blueberries this time due to an allergy in the family. Thanks for a wonderful and easy recipe!

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[email protected] on 7.12.2011

I love using coconut oil when making cakes, bread or pie dough. The flavor is amazing as I am sure it is in you beautiful cake.

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jennypleigh on 7.12.2011

BEAUTIFUL!!

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The Church Cook (Kay Heritage) on 7.12.2011

How beautiful is THAT!? Great recipe, Lauren!

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Anna (Hidden Ponies) on 7.11.2011

Oh, this looks so fresh and delicious! Thanks for sharing!

4 Reviews

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delred1 on 11.17.2011

I made this over the summer, and the frosting never seemed to thicken. I actually made it twice bc I thought I had done something wrong. It was still delicious though!!!

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Rebecca Goddard on 7.19.2011

I was browsing Tasty Kitchen yesterday for a delicious looking cake recipe. Yesterday was my bday and my husband was going to bake me a cake. I wanted something different than we normally make for bday cake around our house. This was a perfect find! It was a hit with us and our kids as well. I think next time we may slice the cake horizontally like the reviewer above and add a thin layer of frosting between the 2. Thanks again for a fantastic birthday cake!

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Anna (Hidden Ponies) on 7.18.2011

So fresh and delicious, this was a big hit with my family! I sliced it horizontally and put a layer of the frosting in the middle too…yum! I’ll be making this regularly.

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natalies on 7.14.2011

This cake was so delicious and seriously perfect for summer! It was pretty easy to make. My guests LOVED it.

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