Raspberry Lemon Cake
Raspberry Lemon Cake is a vibrant, moist dessert that combines the zesty flavor of lemon with the sweet-tartness of fresh raspberries. This delightful cake is perfect for summer gatherings or cozy family dinners, offering a stunning visual appeal and an unforgettable taste experience. Easy to prepare, it’s sure to impress your guests while providing a slice of joy in every bite!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Makes about 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- 3 large eggs
- 1 cup milk
- Zest and juice of 2 lemons
- 1 cup fresh raspberries
- 2 cups powdered sugar (for frosting)
- ¼ cup heavy cream (for frosting)
- Additional raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy (3-5 minutes). Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk until just combined.
- Fold in fresh raspberries gently.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks. Once cooled, frost with whipped cream mixed with powdered sugar.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For a twist, substitute raspberries with blueberries or strawberries. Consider adding almond extract for an enhanced flavor profile.