Description

Raspberry Lemon Cake is a delightful dessert that combines the tartness of fresh raspberries with the zesty brightness of lemons, creating a flavor sensation that’s perfect for any occasion. This moist and fluffy cake is not just a treat; it’s sure to impress friends and family alike. Whether you’re celebrating a special event or simply want to indulge in something sweet, this cake will elevate your dessert game and leave everyone asking for seconds.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking powder
½ tsp salt
½ cup unsalted butter (softened)
3 large eggs (room temperature)
Zest and juice of 2 fresh lemons
1 cup fresh or frozen raspberries
1 cup whole milk
2 cups powdered sugar (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease two round cake pans with nonstick spray and line with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
Gradually add dry ingredients alternating with milk until just combined. Fold in raspberries gently.
Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat together softened butter and powdered sugar until smooth, then mix in lemon juice and zest until creamy.
Once cooled, frost the first layer generously before adding the second layer, then frost the sides.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 280
Sugar: 20g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg