Description

Lemon Raspberry Cake is a delightful fusion of zesty lemon and sweet raspberries, creating a moist and fluffy dessert that’s perfect for any gathering. With its vibrant yellow and pink hues, each slice not only tantalizes the taste buds but also pleases the eye. This easy-to-follow recipe makes it an ideal choice for both novice bakers and experienced chefs looking to impress. Enjoy this cake at picnics, brunches, or as a sweet pick-me-up any day!

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter (room temperature)
3 large eggs
1 tbsp lemon zest (freshly grated)
¼ cup lemon juice (freshly squeezed)
1 cup fresh raspberries

Instructions

Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add lemon zest and eggs one at a time, mixing well after each addition.
Incorporate the lemon juice into the mixture. Gradually add dry ingredients to the wet mix, alternating with milk if desired.
Gently fold in raspberries until evenly distributed.
Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean. Allow cooling before serving.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: For variations, swap raspberries with blueberries or strawberries, or add vanilla extract for extra flavor. Ensure all ingredients are at room temperature for better mixing. Dust with powdered sugar before serving for an elegant touch.