Description
Lemon Raspberry Cake is a light and refreshing dessert that beautifully combines the zesty flavors of lemon with the sweet-tartness of fresh raspberries. This fluffy cake not only dazzles the eyes but also offers a delightful taste experience, making it perfect for any occasion—from casual brunches to festive celebrations. With simple ingredients and easy-to-follow steps, this cake is sure to impress your guests and become a favorite at your gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- ½ cup milk
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- In another bowl, cream the butter and sugar until fluffy, then add eggs one at a time, mixing well after each.
- Stir in the lemon juice and zest. Gradually alternate adding the dry ingredients with the milk until just combined.
- Gently fold in the raspberries without crushing them.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg