Description
Lemon Raspberry Cake offers a delightful fusion of zesty lemon and sweet raspberries, creating a refreshing dessert perfect for any occasion. Its moist, fluffy texture and vibrant colors make it a showstopper at summer gatherings or elegant celebrations. Each slice bursts with flavor, enticing everyone to indulge in this irresistible treat.
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
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually mix dry ingredients into the wet mixture alternately with milk until just combined.
- Gently fold in the raspberries.
- Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg