Description
Lemon Raspberry Cake is a refreshing dessert that combines the vibrant flavors of zesty lemons and sweet-tart raspberries. This easy-to-make cake features a moist, fluffy texture and is perfect for any occasion, from summer picnics to cozy family gatherings. Topped with a light dusting of powdered sugar or a drizzle of lemon glaze, each slice offers a burst of sunshine that’s sure to delight your taste buds.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- Zest and juice of 2 fresh lemons
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon juice, zest, and vanilla.
- Gradually mix dry ingredients into the wet mixture until just combined. Gently fold in raspberries.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Allow cooling before transferring to a plate; dust with powdered sugar or drizzle with lemon glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg