Description
Raspberry Lemon Cake is a vibrant and refreshing dessert that combines the tartness of fresh raspberries with the zesty brightness of lemon. This delightful cake features a fluffy texture and a sweet glaze, making it perfect for any occasion—from summer picnics to cozy family dinners. Easy to prepare, this recipe will have everyone asking for seconds! With its stunning colors and irresistible flavors, it’s sure to brighten your day and impress your guests.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 1 tbsp lemon zest
- 1 cup fresh raspberries
- 3 large eggs
- 1/2 cup whole milk
- 2 tbsp fresh lemon juice
- 1 cup powdered sugar (for glaze)
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.
- Cream softened butter and granulated sugar until fluffy (3-5 minutes).
- Add eggs one at a time, mixing in lemon zest and juice until combined.
- Gradually mix in dry ingredients alternately with milk until just combined.
- Gently fold in raspberries.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Once cooled, drizzle with powdered sugar glaze.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg