Description
Lemon Raspberry Cake is a delightful dessert that perfectly balances the zesty brightness of lemon with the sweet-tartness of fresh raspberries. Each slice offers a fluffy texture and vibrant colors, making it an ideal treat for gatherings or a comforting indulgence for yourself. This easy-to-follow recipe ensures impressive results, whether you’re an experienced baker or just starting out. Serve it at picnics, birthdays, or simply to brighten your weekday!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk
- Zest of 1 lemon
- ¼ cup lemon juice (freshly squeezed)
- 1 cup fresh raspberries
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- 2. In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one by one, mixing well after each addition. Stir in lemon juice and zest.
- 3. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk until just combined.
- 4. Gently fold in raspberries without crushing them.
- 5. Divide batter between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- 6. Cool in pans for ten minutes before transferring to wire racks. Frost with lemon icing or dust with powdered sugar once cooled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 14g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg