Lemon Raspberry Cake
Lemon Raspberry Cake is a refreshing, vibrant dessert that embodies the spirit of summer. This fluffy cake, infused with zesty lemon and sweet raspberries, is topped with a tangy glaze that will tantalize your taste buds. Perfect for any occasion—from birthdays to casual get-togethers—this delightful treat promises to impress with its beautiful presentation and explosion of flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- Zest of 1 large lemon
- 1/2 cup fresh lemon juice
- 4 oz unsalted butter, softened
- 2 large eggs (room temperature)
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and lemon zest until well combined.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add freshly squeezed lemon juice; mix well.
- Gradually combine dry ingredients with the wet mixture, stirring gently. Fold in raspberries carefully.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Cool before glazing.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 205
- Sugar: 16g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg