Description
Indulge in the vibrant flavors of Raspberry Lemon Cake, where the tartness of fresh raspberries meets the zesty brightness of lemons. This delightful cake is perfect for any occasion, from birthday celebrations to casual brunches. With its moist texture and refreshing taste, every slice promises an unforgettable experience that will have everyone asking for more.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3 large eggs
- 1/2 cup milk
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar in a separate bowl until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, followed by vanilla extract.
- Gradually mix in lemon juice and milk until just combined.
- Gently fold in dry ingredients and then fresh raspberries.
- Divide batter evenly between pans and smooth tops.
- Bake for 25-30 minutes or until golden brown; check with a toothpick.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg