Description
Handmade Raspberry Lemon Cake is a delightful dessert that beautifully balances sweet and tart flavors. This moist cake features juicy raspberries paired with zesty lemon, creating a refreshing treat perfect for any occasion. Whether celebrating a birthday or enjoying a slice on a sunny afternoon, this cake promises to be an unforgettable centerpiece that will have your guests raving.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 cup whole milk
- Zest and juice of 2 lemons
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then mix in lemon zest, juice, and vanilla until combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients alternately with milk.
- Gently fold in raspberries.
- Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 322
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For added flavor, consider substituting half the raspberries with blueberries. Use room temperature ingredients for better blending. Try cream cheese frosting for a richer taste.