Description
Raspberry Lemon Cake is a delightful dessert that combines the sweetness of ripe raspberries with the zesty brightness of fresh lemons. This fluffy, moist cake is perfect for any occasion, from summer barbecues to birthday celebrations. With its eye-catching vibrant colors and irresistible flavor, it’s sure to impress guests and leave them craving more. Easy to make with simple ingredients, this cake will quickly become a favorite in your baking repertoire.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 1/3 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 cup fresh raspberries
- 1 cup heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and granulated sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually combine dry ingredients with wet mixture alternately with buttermilk until fully incorporated.
- Gently fold in raspberries and pour batter into prepared pans.
- Bake for 25-30 minutes or until golden brown; a toothpick inserted into the center should come out clean.
- Allow cakes to cool for 10 minutes before transferring to wire racks to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form for frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 95g)
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg