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Raspberry Lemon Cake

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Raspberry Lemon Cake is a vibrant and refreshing dessert that harmonizes the sweet-tart flavor of fresh raspberries with the bright zing of lemon. This fluffy cake is perfect for any occasion, whether it’s a summer picnic or a festive birthday celebration. With its stunning presentation and delightful taste, it’s sure to impress your guests and elevate your dessert game!

  • Total Time: 50 minutes
  • Yield: Serves 12 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 4 large eggs
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 350°F (175°C) and grease two round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
  4. Gradually mix dry ingredients into the wet mixture, alternating with milk until just combined. Fold in raspberries gently.
  5. Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Allow to cool before frosting or dusting with powdered sugar.
  • Author: James
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (90g)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg