Description
Indulge in the vibrant flavors of this Raspberry Lemon Cake, where the tartness of fresh raspberries meets the zing of zesty lemons. Perfect for gatherings or a cozy afternoon treat, this cake promises to brighten your day with its delightful sweetness and refreshing taste. Easy to make and visually stunning, it’s an invitation to savor life’s simple pleasures.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 2 lemons (zested and juiced)
- 1 cup fresh raspberries
- ½ cup whole milk
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest and juice until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, alternating with milk until just combined.
- Gently fold in raspberries without crushing them.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 21g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg