Print

Lemon Raspberry Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and fluffy cake that combines the tangy brightness of lemons with the sweet juiciness of fresh raspberries.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the lemon zest and fresh lemon juice.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
  6. Fold in the fresh raspberries gently.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
  10. Dust with powdered sugar before serving, if desired.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Nutrition

Find it online: https://recypez.com/lemon-raspberry-cake/

Scroll to Top