Description
Raspberry Lemon Cake is a vibrant dessert that perfectly balances the tartness of fresh raspberries with the zesty brightness of lemons. This fluffy, moist cake not only dazzles with its beautiful colors but also delivers a refreshing taste, making it ideal for any occasion—from summer picnics to birthday parties. Easy to prepare and delightful to serve, this cake is sure to be a crowd-pleaser that will leave everyone wanting more.
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
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter with sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually combine dry ingredients with the wet mixture until just blended. Gently fold in raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Allow cooling before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg