Description
Indulge in the vibrant flavors of Lemon Raspberry Cake, a delightful dessert that combines zesty lemon and sweet raspberries for a mouthwatering treat. This fluffy cake is perfect for any occasion, whether it’s a birthday celebration or a simple afternoon delight. Its colorful appearance and irresistible aroma will have everyone rushing to the dessert table. Easy to make, this cake will quickly become a cherished staple 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 (softened)
- 3 large eggs (room temperature)
- 1 cup milk
- Zest and juice of 2 fresh lemons (organic preferred)
- 1 cup fresh raspberries (ripe)
- 1 tsp vanilla extract
- 1 cup powdered sugar (for icing)
Instructions
- Preheat oven to 350°F (175°C). Grease two round 9-inch baking pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing in lemon zest and vanilla until smooth.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Gently fold in raspberries to keep them intact.
- Divide batter between pans and bake for 25-30 minutes or until golden brown. Use a toothpick to check doneness.
- Allow cakes to cool before frosting with powdered sugar icing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 32g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg