Description
Indulge in the delightful harmony of zesty lemon and sweet raspberries with this luscious Raspberry Lemon Cake. Perfect for any occasion, this cake is a celebration of summer flavors that will transport you to sun-filled days. Its moist texture and vibrant colors make it an eye-catching centerpiece for your dessert table, while the nostalgic aroma evokes cherished memories. Easy to prepare, this cake is ideal for bakers of all skill levels, ensuring your family gatherings are filled with joy and laughter.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs (room temperature)
- 1 cup fresh raspberries
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk or heavy cream
- 1 tsp pure vanilla extract
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt until well combined.
- In another bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing in lemon zest until fully incorporated.
- Gradually fold the dry ingredients into the butter mixture alternately with milk until just combined.
- Gently fold in fresh raspberries without crushing them.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with a mixture of powdered sugar, butter, milk, and vanilla.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 330
- Sugar: 32g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg