Description
Raspberry Lemon Cake is a refreshing and vibrant dessert that brings together the zesty flavor of fresh lemons and the sweetness of ripe raspberries. Perfect for any occasion, this cake features light, fluffy layers and a delicious raspberry filling, making it an eye-catching centerpiece for gatherings or a delightful treat for afternoon tea. With its beautiful colors and delightful taste, this cake is sure to impress family and friends alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 cup fresh raspberries
- Zest and juice of 2 fresh lemons
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream softened butter with sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon juice and zest.
- Gradually add dry ingredients alternately with milk until just combined; gently fold in raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg