Description
Lemon Raspberry Cake is a vibrant and refreshing dessert that beautifully balances the tartness of lemons with the sweet pop of fresh raspberries. This fluffy cake, layered with creamy frosting, is perfect for summer gatherings, birthdays, or simply as a delightful treat for yourself. Each slice offers a burst of flavor that will brighten your day and impress your guests.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 cup milk (or buttermilk)
- Zest and juice of 2 lemons
- 1 cup fresh raspberries
- 8 oz cream cheese (softened)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter with sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Gradually add dry ingredients alternately with milk until well combined.
- Gently fold in fresh raspberries.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool before frosting with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg