Description

Raspberry Lemon Cake is a vibrant and refreshing dessert that perfectly balances sweet and tart flavors. This moist, fluffy cake features juicy raspberries and zesty lemon, making it an ideal treat for any occasion, from summer picnics to festive gatherings. With its stunning appearance and delightful taste, this cake is sure to impress your guests and become a cherished addition to your baking repertoire.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
3 large eggs (room temperature)
1 cup milk
Zest of 2 fresh lemons
1 cup fresh raspberries

Instructions

Preheat your oven to 350°F (175°C) and grease two round cake pans.
In a bowl, whisk together flour, baking powder, and salt; set aside.
In another bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in lemon zest.
Gradually add the dry ingredients to the wet mixture while alternating with milk until just combined. Gently fold in raspberries.
Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Allow cakes to cool completely before frosting with cream cheese frosting or dusting with powdered sugar.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 85g)
Calories: 300
Sugar: 22g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: - For added flavor, consider incorporating vanilla extract or substituting blueberries for raspberries. - Store leftovers in an airtight container at room temperature for up to three days.