Description
Lemon Raspberry Cake is a vibrant and delicious dessert that beautifully pairs zesty lemon with sweet-tart raspberries. This soft, fluffy cake is perfect for celebrations or simply as an afternoon treat. Its eye-catching colors and refreshing flavors make it an irresistible centerpiece for any gathering. With straightforward ingredients and easy-to-follow steps, this recipe caters to both novice bakers and seasoned pros alike. Delight your friends and family with this delightful cake that?s sure to brighten their day!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- 1. Preheat your oven to 350?F (175?C) and grease two round cake pans.
- 2. In a bowl, whisk together flour and baking powder.
- 3. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- 4. Mix in lemon juice, lemon zest, and vanilla extract until fully combined.
- 5. Gradually add the dry ingredients to the wet mixture, gently folding in raspberries.
- 6. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- 7. Allow cakes to cool completely before frosting or serving plain.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg