Description

Raspberry Lemon Cake is a refreshing dessert that harmoniously blends the tartness of lemons with the sweetness of fresh raspberries. This moist and fluffy cake dazzles with its vibrant pink hue and bursts of flavor, making it perfect for any occasion—be it a birthday party or a cozy afternoon treat. Easy to prepare, this delightful cake will surely impress family and friends with its stunning appearance and delicious taste.

Ingredients

Scale

2 cups all-purpose flour
1 tbsp baking powder
1 ½ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs (room temperature)
½ cup lemon juice (freshly squeezed)
2 tbsp lemon zest
1 cup fresh raspberries
½ cup milk
Powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about three minutes).
Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
In another bowl, whisk together flour and baking powder. Gradually add this mixture to the wet ingredients while alternating with milk until just combined.
Gently fold in fresh raspberries.
Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for ten minutes before transferring to wire racks.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: - For added flavor, consider incorporating vanilla extract or swapping raspberries for strawberries or blueberries. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.