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Lemon Raspberry Cake

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A delightful lemon raspberry cake that combines bright citrus flavors with tart raspberries, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the lemon zest and lemon juice.
  4. Whisk together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  6. Fold in the raspberries gently.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes, until a toothpick comes out clean.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Dust with powdered sugar before serving if desired.

Notes

Store the cake in plastic wrap or an airtight container for up to 3 days at room temperature, or up to a week in the refrigerator. It can also be frozen for up to 3 months.

Nutrition

Find it online: https://miaxsweeetz.com/lemon-raspberry-cake/

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