Print

Raspberry Lemon Cake Recipe

Raspberry Lemon Cake Recipe
Print Recipe

4.8 from 18 reviews

Indulge in the perfect balance of sweet and tangy with this delightful Raspberry Lemon Cake. This moist and flavorful cake is bursting with fresh raspberries and zesty lemon, making it a refreshing treat for any occasion.

Ingredients

Units Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 cup fresh raspberries
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy.
  4. Add wet ingredients: Add eggs, lemon zest, and vanilla extract; mix well. Alternately add flour mixture and milk, beginning and ending with flour mixture, mixing until just combined.
  5. Stir in lemon juice and raspberries: Gently stir in lemon juice. Fold raspberries into the batter carefully to prevent breaking.
  6. Bake: Pour batter into prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and serve: Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

  • Fresh raspberries can be replaced with frozen raspberries (do not thaw).
  • For added flavor, top with a lemon glaze made from powdered sugar mixed with lemon juice.

Nutrition

Find it online: https://easy-tapas-recipes.com/raspberry-lemon-cake-recipe/