Raspberry Lemon Pisces Cake

Name: Raspberry Lemon Pisces Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup buttermilk; Zest of 1 lemon; 1 cup fresh raspberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon fresh raspberries, mashed

Highlighted under: Sweet Bakes

I absolutely love making this Raspberry Lemon Pisces Cake! The combination of tangy raspberries and zesty lemon creates a delightful balance that's both refreshing and satisfying. Each slice is moist and bursting with flavor, making it perfect for any occasion. I often prepare this cake for family gatherings, and it's always a hit. The vibrant colors and aromas fill the kitchen, inviting everyone to come and enjoy a piece. Trust me, once you try this cake, it will become a favorite in your dessert repertoire!

Created by

Anna

Last updated on 2026-01-23T23:21:27.458Z

In my quest to create a unique dessert, I experimented with combining fresh raspberries and zesty lemon in a cake, and the outcome was simply divine! Each bite delivers a burst of flavor that perfectly complements the soft texture of the cake. One tip I found helpful was to use fresh lemon juice and zest, which elevates the cake to a whole new level.

I've made this cake multiple times, and it never fails to impress my guests. The addition of a raspberry glaze not only enhances the flavor but also gives the cake a beautiful finish. If you're looking for a cake that stands out, this is it!

Why You'll Love This Cake
Deliciously tart-sweet raspberry flavor complemented by bright lemon notes
Moist, fluffy cake that melts in your mouth
Perfect for birthdays, gatherings, or a simple weekday treat

Baking Tips for Success

When preparing the Raspberry Lemon Pisces Cake, it's crucial to accurately measure your ingredients, especially the flour. Too much flour can lead to a dense cake, while too little can cause it to collapse. I recommend using the spoon-and-level method; simply spoon the flour into your measuring cup and level it off with a knife for precision.

Ensure your butter is softened but not melted. A common mistake is using butter that’s too warm, which can affect the incorporation of air into the batter. This is essential for achieving that light and fluffy texture. If you're in a hurry, you can cut the butter into cubes and leave it out for about 20 minutes to speed up the softening process.

Flavor and Texture Enhancements

Raspberry lends a delightful tartness to this cake, but you can also amplify the flavor by lightly tossing the fresh raspberries in a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom during baking and maintains a better distribution throughout the cake.

For an extra layer of complexity, consider infusing the cake's buttermilk with fresh mint. Simply steep a few mint leaves in the buttermilk for an hour or so before using it in the recipe. This will add a refreshing note that beautifully complements the raspberry and lemon flavors.

Storing and Serving Suggestions

To keep the Raspberry Lemon Pisces Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to store it longer, wrap individual slices in plastic wrap and freeze them for up to a month. When you're ready to enjoy a slice, simply let it thaw at room temperature for about an hour.

This cake can be served plain or adorned with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, garnish with additional fresh raspberries or lemon zest on top. This not only enhances the presentation but also provides a burst of flavor with each bite.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
Zest of 1 lemon
1 cup fresh raspberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon fresh raspberries, mashed

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Everything Together

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined, then gently fold in the raspberries.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is cooling, mix the powdered sugar, lemon juice, and mashed raspberries in a small bowl until well combined.

Glaze the Cake

Once the cake has completely cooled, pour the raspberry lemon glaze over the top and let it set for a few minutes before slicing.

Pro Tips

For best results, use fresh raspberries and avoid overmixing the batter to keep the cake light and fluffy.

Common Troubleshooting

If your cake rises unevenly or has a domed top, it might be due to an oven that runs hot. I recommend using an oven thermometer to ensure accurate temperatures. Rotating your cake halfway through baking can also help it rise evenly. Look for the cake to be golden brown around the edges and spring back when lightly touched to know it’s done.

In the event of a dry cake, this could be a result of overbaking. Always check for doneness a few minutes before the suggested baking time. If you insert a toothpick and it comes out with moist crumbs clinging to it, that's your cue to take it out of the oven. Don’t worry if it’s slightly underdone; it will continue to cook from residual heat.

Variations to Try

For a unique twist, swap out the raspberries for other berries like blueberries or blackberries. Each brings a different flavor profile to the cake and pairs wonderfully with lemon. You can even create a mixed berry version for a vibrant color and flavor explosion.

Another fun variation is adding a layer of lemon curd in the middle of the cake. Once the cakes have cooled, simply slice one of the layers in half horizontally, spread a generous layer of lemon curd, and then stack it back up. This adds an extra tangy sweetness that elevates the cake to a new level.

Making It Gluten-Free

If you need a gluten-free option, you can easily substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum, as this will help replicate the structure that gluten provides. Each blend varies, so refer to the packaging for the best ratio when replacing all-purpose flour.

Additionally, keep an eye on the baking time; gluten-free cakes can bake more quickly, so start checking for doneness around 25 minutes. If you notice the top browning too quickly, cover it with aluminum foil to prevent burning while allowing the center to finish cooking through.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the batter.

→ How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I substitute the buttermilk?

You can substitute buttermilk with a mixture of milk and vinegar or lemon juice: use ½ cup of milk with 1½ teaspoons of vinegar.

→ Is this cake suitable for vegans?

This recipe contains eggs and dairy, but you can try vegan egg replacements and non-dairy milk for a vegan version.