Description
Raspberry Lemon Cake is a delightful fusion of tart raspberries and zesty lemon, capturing the essence of summer in every slice. This moist cake, topped with tangy frosting, offers a refreshing flavor that makes it perfect for any celebration or simply as an afternoon treat. Whether you’re hosting a birthday party or enjoying a cozy day at home, this cake is sure to impress.
Ingredients
Scale
- 3 cups cake flour
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup fresh raspberries (or frozen)
- 1 tablespoon baking powder
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for frosting)
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the cake flour, baking powder, and salt. Gradually mix this into the wet ingredients while alternating with the milk until just combined.
- Gently fold in the raspberries and lemon zest.
- Divide the batter evenly between prepared pans and bake for about 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg