Oh my goodness, let me tell you about my absolute favorite treat: the frosted raspberry lemon drop! This dessert is like a burst of sunshine on a plate, with the tangy zest of lemon perfectly balanced by the sweet, juicy raspberries. Every bite feels like a celebration of summer, even if it’s the middle of winter! When I first whipped this up for a family gathering, the bright flavors had everyone reaching for seconds (and thirds!). Trust me, once you experience that delightful combination of sweet and tart, you’ll be hooked! It’s such an easy dessert to make, yet it always impresses. So grab your apron, and let’s dive into the deliciousness of this frosted raspberry lemon drop together!
Ingredients List
- 1 cup fresh raspberries
- 1/2 cup lemon juice
- 1 cup packed sugar
- 1/2 cup softened butter
- 2 cups all-purpose flour
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar for frosting
How to Prepare Instructions
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important! Preheating ensures your cake bakes evenly and rises beautifully. Trust me, there’s nothing more disappointing than a cake that doesn’t rise because the oven wasn’t hot enough. So, let that oven warm up while you get everything else ready!
Prepare the Raspberry Mixture
In a medium bowl, combine your fresh raspberries, lemon juice, and sugar. Gently mash the raspberries with a fork to release their juices, but don’t go too crazy; you want some lovely chunks in there! Mix everything together until the sugar is dissolved and the raspberries are well-coated. This mixture is going to add that vibrant flavor to your cake, so don’t skimp on getting it just right!
Cream the Butter and Sugar
In another bowl, grab your softened butter and sugar and cream them together until it’s light and fluffy. You can use a hand mixer or just your trusty wooden spoon—whatever floats your boat! You’re aiming for a smooth consistency that’s a bit pale in color, which means the butter and sugar are perfectly blended. This step is crucial because it helps incorporate air into the batter, giving your cake that light texture!
Combine Wet and Dry Ingredients
Now it’s time to add the eggs to your creamed mixture one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. You don’t want to overmix here—just until you can’t see any more flour. That’s the sweet spot!
Fold in the Raspberry Mixture
Now for the fun part! Gently fold in your raspberry mixture into the batter. Use a spatula and be careful not to overmix; you want those lovely bits of raspberry to maintain their shape and create a gorgeous marbled effect in your cake. Just a few gentle strokes until everything is combined will do the trick!
Bake the Cake
Pour your luscious batter into a greased baking pan, spreading it out evenly. Pop it into the oven and bake for 25-30 minutes. You’ll know it’s done when the edges are golden brown and a toothpick inserted into the center comes out clean. Oh, the smell will be heavenly—I can guarantee you’ll be watching that oven like a hawk!
Cool and Frost
Once your cake is baked to perfection, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step is key to prevent your frosting from melting away. After it’s completely cooled, it’s time to frost! Dust the top with powdered sugar, adjusting the sweetness to your taste—just a little sprinkle can transform this cake into a dreamy dessert. Enjoy every bite of your frosted raspberry lemon drop!
Why You’ll Love This Recipe
- Quick prep time: You can whip this up in just 15 minutes, making it perfect for busy days!
- Easy to make: With simple steps and ingredients, even beginner bakers can shine with this recipe.
- Delightful flavor combination: The sweet raspberries and zesty lemon create a refreshing taste that’s hard to resist.
- Perfect for gatherings: This cake is sure to impress guests at parties, potlucks, or family get-togethers.
- Vegetarian-friendly: Everyone can enjoy this dessert, as it fits perfectly into a vegetarian diet!
Tips for Success
Alright, let me share some of my top tips to ensure your frosted raspberry lemon drop turns out absolutely divine!
- Use fresh raspberries: Trust me, fresh raspberries give the best flavor and vibrant color. Frozen ones can work in a pinch, but they tend to make the batter a bit watery.
- Ensure your butter is softened: This means it should be soft enough to leave an indentation when you press it, but not melted! Soft butter helps achieve that fluffy texture you want when creaming it with sugar.
- Adjust sweetness to taste: Not everyone loves a super sweet frosting, so start with less powdered sugar and add more until it’s just right for you. You can always taste and tweak it!
- Don’t overmix: When combining the dry and wet ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, and we definitely want it light and airy!
- Check for doneness: Don’t just rely on the baking time! Use a toothpick to check if it comes out clean. Every oven is different, so keep an eye on it during the last few minutes.
- Cool completely before frosting: I know it’s tempting to frost while it’s still warm, but letting it cool completely prevents the frosting from melting and sliding off!
With these tips, you’ll be well on your way to making the perfect frosted raspberry lemon drop that everyone will be raving about!
Nutritional Information
Now, let’s talk numbers! While I’m all about enjoying delicious treats, I know it’s helpful to be aware of what we’re indulging in. Here’s the estimated nutritional data for each serving of my frosted raspberry lemon drop:
- Calories: 200
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Sugar: 18g
Keep in mind, these values are an estimate based on the ingredients used, and they can vary depending on your specific brands and measurements. But hey, it’s nice to know what’s in your sweet treat, right? Enjoy every bite of your frosted raspberry lemon drop without a worry!
FAQ Section
I’ve gathered some common questions about the frosted raspberry lemon drop to help you out! Let’s dive right in!
How should I store leftovers?
You can store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge for about a week. Just remember to let it come to room temperature before digging in!
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries can work in a pinch. Just be aware that they might release more moisture, so you might want to adjust the baking time slightly. Also, don’t thaw them before mixing; just toss them in frozen for the best results!
What can I substitute for lemon juice?
If you don’t have lemon juice on hand, you can use lime juice or even orange juice for a different twist. Just keep in mind that the flavor will change slightly, but it’ll still be delicious!
Can I make this recipe gluten-free?
Yes, you can easily substitute the all-purpose flour with a 1:1 gluten-free baking flour. Just check that it already contains xanthan gum for the best texture—your cake will still be light and fluffy!
What if I want to add some zest?
Oh, yes! Adding lemon zest to the batter will take this cake to another level of flavor. I usually add about a tablespoon of zest to really bring out that citrus punch. Trust me, it’s a game changer!
Can I make this cake ahead of time?
Definitely! This cake actually tastes even better the next day as the flavors meld together. You can bake it a day in advance and store it, unfrosted, in an airtight container. Frost it just before serving for the best presentation!
Is there a dairy-free alternative?
You can use plant-based butter and a dairy-free milk (like almond or coconut milk) in place of the regular butter and eggs. Just make sure your powdered sugar is dairy-free as well, and you’ll have a delightful dairy-free version!
Got more questions? Don’t hesitate to reach out! I love chatting about baking and sharing tips to make your frosted raspberry lemon drop the star of the show!
Storage & Reheating Instructions
After you’ve whipped up this delightful frosted raspberry lemon drop, you might find yourself with some delicious leftovers (if you’re lucky!). To keep your cake fresh and flavorful, store any uneaten pieces in an airtight container at room temperature for up to 3 days. If you want it to last a bit longer, you can pop it in the fridge, where it’ll stay good for about a week. Just remember to bring it back to room temperature before you dig in to enjoy every scrumptious bite!
If you find yourself needing to reheat a slice, I’ve got a little tip for you! Instead of using the microwave (which can sometimes dry it out), try placing a slice in a toaster oven or conventional oven at 350°F (175°C) for just a few minutes. This way, you’ll maintain that lovely texture and warmth without sacrificing any of that delicious flavor. Enjoy your frosted raspberry lemon drop to the fullest, even on day two or three!
Print
Frosted Raspberry Lemon Drop: 5 Ways to Savor Summer Joy
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious frosted treat combining raspberry and lemon flavors.
Ingredients
- 1 cup fresh raspberries
- 1/2 cup lemon juice
- 1 cup sugar
- 1/2 cup butter, softened
- 2 cups flour
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar for frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix raspberries, lemon juice, and sugar.
- Cream butter and sugar in another bowl.
- Add eggs and mix well.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in the raspberry mixture.
- Pour batter into a greased baking pan.
- Bake for 25-30 minutes.
- Let it cool and frost with powdered sugar.
Notes
- Use fresh raspberries for best flavor.
- Store leftovers in an airtight container.
- Frosting can be adjusted for sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: frosted raspberry lemon drop