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–+ servings

Raspberry Lemon Cake

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A bright and cheerful dessert that combines the sweet taste of fresh raspberries with zesty lemon, perfect for spring or summer gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Contemporary
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsalted butter, softened Make sure butter is softened for better mixing.
  • 2 large eggs
  • 0.5 cups milk
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries Rinse gently to avoid damaging.
  • 1 zest lemon Zest of 1 lemon.
  • 0.25 cup lemon juice You can use lemon extract for more lemon flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
  6. Gently fold in the raspberries.
  7. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
Serving
  1. Serve the Raspberry Lemon Cake as is, or dust it with powdered sugar for a sweet touch.
  2. You can also drizzle a simple lemon glaze on top to enhance its flavor.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gSodium: 180mgFiber: 1gSugar: 18g

Notes

Store any leftover cake in an airtight container at room temperature for up to three days. Refrigerate for about a week if you want to keep it longer. Make sure it is completely cooled before storing. Optional: Dust with powdered sugar or top with a lemon glaze before serving.
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