Description
This Raspberry Lemon Cake is a delightful dessert, combining the tartness of fresh raspberries and lemons with a sweet, moist cake. Perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Zest of 2 lemons
- 1 cup fresh raspberries, plus more for garnish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in lemon zest and raspberries.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar and garnish with fresh raspberries before serving (optional).
Notes
- For a more intense lemon flavor, you can add a lemon glaze.
- Make sure your butter is softened, but not melted, for the best texture.
- You can substitute frozen raspberries, but do not thaw them first.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Protein: 4g