Description
Raspberry Lemon Cake is a delightful dessert that combines the tangy zest of fresh lemons with the juicy sweetness of ripe raspberries. This fluffy cake is perfect for any occasion, whether it’s a summer picnic or an afternoon tea. The vibrant colors and irresistible taste make it a true crowd-pleaser. With simple ingredients and easy-to-follow instructions, you can create this stunning treat that will leave everyone asking for seconds.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 cup fresh raspberries
- 1 cup powdered sugar (for frosting)
- ½ cup heavy cream (for frosting)
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.
- In another bowl, cream butter and sugar until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time, then mix in lemon juice and zest.
- Gradually combine dry ingredients with wet ingredients, alternating with milk until just mixed.
- Gently fold in fresh raspberries.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown; check with a toothpick.
- Cool cakes before frosting with whipped cream mixed with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For variations, substitute raspberries with blueberries or strawberries. Add almond extract to enhance flavor. Store leftovers in an airtight container at room temperature for two days or refrigerate for up to a week.