How do you increase lemon flavor in baked goods?

To add extra lemon flavor to baked goods, use 1 tablespoon lemon juice powder for each cup of flour . For lemon glaze, use 1 to 2 teaspoons per cup of confections' sugar.

What if my lemon cake is too lemony?

One thing that really helped me was adjusting the amount of lemon juice and zest I use . Also, adding a bit more sugar or incorporating some vanilla extract can really balance out the tartness. Another trick is to use buttermilk or yogurt in the batter, which adds a nice tang without overpowering the lemon flavor.

Why does my lemon cake taste bitter?

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe , you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

Can I use lemon juice instead of water in cake mix?

Sprinkle in lemon or orange zest to give your box cake batter a hint of zing. You can also replace the water with lemon, orange or lime juice or soda . Use this method with any type of cake mix, but it works best with lemon, yellow and white cake.

Lemon Raspberry Cake | Pallas and Parchment (2024)

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This lemon raspberry cake is the perfect sweet and tart dessert for the Spring and Summer!

Lemon Raspberry Cake | Pallas and Parchment (1)

We went off the deep end into cookie land for a while there…It was wonderful, magical, life changing if you will…but we are here with a cake today. We missed cake and we hope cake missed us too. Love you, cake.

Lemon Raspberry Cake | Pallas and Parchment (2)

Lemon Raspberry Cake | Pallas and Parchment (3)

We’re not sure where other baker’s get their inspiration from. For us, our inspiration comes randomly. Usually from a trip to the grocery store. We will see an ingredient of some kind that intrigues us and just buy it. Flashback to the $9 dragonfruit we bought for this Vanilla Lemon Curd Cake.

No plan. No ideas. Just a random ingredient. Then, from there, we figure out what the hell we want to do with this random ingredient we bought. In this case, that ingredient was lemons.

Lemon Raspberry Cake | Pallas and Parchment (4)

Lemons are not a staple on our pantry. Like, at all. If we ever do buy them they sit in the fridge until they die. So, us buying these in the first place is still a complete mystery. Alas, we also happened to buy raspberries because we apparently felt the need to buy more fruit we didn’t need, and so this cake was born. We love lemon and raspberry together. It’s a nice switch up from our typical super-rich, chocolatey desserts. Plus, we are also trying to manifest Spring in any way possible, so a Spring flavored cake was our offering to the nice weather fairies.

This cake has a moist lemon cake topped with raspberry buttercream.

Lemon Raspberry Cake

A lemon cake topped with delicious and fruity raspberry buttercream

Author The Cupcake Chronicles

Ingredients

1 tbsp lemon zest
1/4 cup freshly squeezed lemon juice about 1.5 lemons
1 cup sugar
1 stick unsalted butter room temp
2 eggs
1/4 cup plain greek yogurt
1/4 cup milk
1 tsp baking soda
1/4 tsp salt
1 3/4 cups flour

Raspberry Puree

6 oz fresh raspberries
1/4 cup water
3 tbsp granulated sugar

for the buttercream

2 sticks unsalted butter room temp
3 cups powdered sugar
2 tbsp milk
2 tbsp raspberry puree

Instructions

Preheat oven to 350 degrees F. Grease and line a 9 inch cake pan with parchement paper.
In the bowl of a stand mixer beat the butter and sugar until light and fluffy. Add in eggs 1 at a time and beat after each addition. Add the lemon zest and lemon juice. Then add in the yogurt.
Mix together the flour, baking soda and salt in a separate bowl.
Alternate adding in the dry ingredients and the milk into the batter mixture. Mix until combined.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Let cool for 15 minutes before flipping onto a cooling rack

for the raspberry puree

In a small saucepan, mix together all ingredients. Bring mixture to a boil. Cook until the raspberries break down and you are left with a smooth puree.
Stir occasionally so it does not burn
Strain the mixture through a sieve or cheese cloth to get out the seeds. Let the mixture cool.

For the buttercream

Beat the butter until smooth and fluffy. Slowly add in the powdered sugar. Add in the milk and continue to mix. Beat until fluffy. Add in the raspberry puree. Save the puree remains to garnish the top of the cake.

Assembly

Once the cake is cooled, frost the top of the cake with the raspberry buttercream. If desired, use the remaining puree and drizzle on top of the cake. Garnish with fruit if desired.