Description
Raspberry Lemon Cake is a refreshing dessert that perfectly captures the essence of summer with its sweet-tart flavor profile. Each slice offers a delightful combination of juicy raspberries and zesty lemon, making it an irresistible treat for gatherings, picnics, or simply indulging yourself. This cake not only looks stunning but also evokes memories of sunny afternoons spent with friends and family. Serve it plain or with a dollop of whipped cream for an added touch of luxury.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 1 cup fresh raspberries (or thawed frozen raspberries)
- Zest and juice of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time along with lemon zest and juice.
- Gradually mix in dry ingredients until just combined. Fold in raspberries gently.
- Divide batter between pans and bake for 25-30 minutes or until golden brown. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg