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Lemon Raspberry Cake

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A delightful and moist cake combining tangy lemon flavors with sweet raspberries, perfect for springtime gatherings.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the lemon juice and lemon zest.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk.
  7. Fold in the raspberries gently.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Dust with powdered sugar before serving.

Notes

Make sure ingredients are at room temperature. For variation, swap raspberries for blueberries or add vanilla extract.

Nutrition

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

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