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