Description
Lemon cake with raspberry filling is a refreshing treat that perfectly balances zesty lemon and sweet raspberry flavors. This light and fluffy cake, adorned with a vibrant filling, is ideal for any occasion, from birthdays to casual gatherings. With its stunning presentation and delightful taste, it’s sure to impress your family and friends. Follow this simple recipe to create a show-stopping dessert that captures the essence of spring!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups cane sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 4 large eggs
- Zest of 2 fresh lemons
- 1 cup milk
- 1 cup raspberry filling (homemade or store-bought)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- In another bowl, cream together softened butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in lemon zest.
- Gradually mix in dry ingredients alternating with milk until smooth; avoid overmixing.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before assembling: place one layer on a plate, spread raspberry filling, then top with the second layer. Dust with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg