Description
Indulge in the delightful flavors of our Raspberry Lemon Cake, where the tartness of fresh lemons harmonizes with the sweetness of ripe raspberries. This moist, fluffy cake, layered with velvety frosting, is perfect for any celebration or a simple afternoon treat. With its vibrant colors and refreshing taste, it’s sure to impress friends and family at your next gathering!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup fresh raspberries
- Zest and juice of 1 lemon
- 1/4 cup milk
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust lightly with flour.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy (about 4-5 minutes).
- Beat in eggs one at a time, then add lemon zest and juice.
- Gradually mix dry ingredients into wet mixture while alternating with milk until just combined.
- Gently fold in fresh raspberries.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for about 10 minutes before transferring to wire racks. Once cool, whip heavy cream with powdered sugar until fluffy and frost between layers generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 345
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg