Raspberry Lemon Cake
Indulge in the delightful Raspberry Lemon Cake, a refreshing dessert that perfectly balances the tartness of fresh raspberries with the bright zing of lemon. This moist, vibrant cake is not only a joy to eat but also a stunning centerpiece for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- Zest and juice of 2 lemons
- 1 cup fresh raspberries
- 1 cup heavy cream (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest and juice until combined. In a separate bowl, sift together flour, baking powder, and salt; gradually fold into the wet mixture until just incorporated.
- Gently fold in fresh raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool for 10 minutes before transferring to wire racks. For the frosting, whip together heavy cream and powdered sugar until fluffy and frost the cooled cakes.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Substitute raspberries with blueberries or strawberries if desired. For added flavor, consider incorporating a dash of almond extract into the batter. Store leftovers in an airtight container at room temperature for up to three days or freeze slices tightly wrapped for up to three months.