Description
Raspberry Lemon Cake is a delightful treat that combines the tangy flavors of fresh raspberries and zesty lemons in a light, fluffy cake. Perfect for any occasion, this cake is sure to impress with its vibrant colors and irresistible taste. Whether you’re hosting a picnic or celebrating a birthday, this recipe will have everyone asking for seconds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 4 large eggs
- 1/3 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest and juice until combined.
- Gradually fold in dry ingredients with milk until just mixed. Gently fold in raspberries.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before transferring to wire racks; dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg