Description

Raspberry Lemon Cake is a delightful fusion of tart and sweet flavors, perfect for any occasion. With its vibrant colors and refreshing taste, this cake is sure to brighten up your dessert table. The combination of fresh raspberries and zesty lemon creates a mouthwatering experience that will leave everyone craving more.

Ingredients

Scale

1 cup fresh raspberries
1 tablespoon granulated sugar (for berries)
1 ½ cups all-purpose flour
2 teaspoons baking powder
Zest of 1 lemon
¾ cup granulated sugar (for batter)
½ cup unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup whole milk

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
In a bowl, combine raspberries with 1 tablespoon sugar. Gently mash and set aside.
In another bowl, cream together softened butter and ¾ cup sugar until light and fluffy (about 3-4 minutes).
Beat in eggs one at a time, followed by vanilla extract.
In a separate bowl, whisk together flour, baking powder, and lemon zest.
Gradually alternate mixing the dry ingredients with milk into the creamed mixture until just combined.
Fold in the raspberry mixture gently without overmixing.
Divide batter between prepared pans and smooth the tops.
Bake for 25-30 minutes or until golden brown; a toothpick should come out clean.
Cool in pans for 10 minutes before transferring to wire racks to cool completely.

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

Nutrition

Serving Size: 1 slice (100g)
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: Feel free to substitute raspberries with strawberries or blueberries for a twist. A dash of almond extract can enhance the flavor profile beautifully.