Description
This Raspberry Lemon Cake is a delightful dessert that perfectly balances tangy lemon and sweet raspberries. With a moist crumb and vibrant citrus flavor, it’s ideal for any occasion—from summer picnics to special celebrations. Follow this easy recipe for a bakery-worthy treat at home!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1 ½ cups fresh raspberries
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Sift together flour, baking powder, baking soda, and salt in a large bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Alternately add dry ingredients and buttermilk to the butter mixture. Gently fold in raspberries.
- Pour batter into a greased 9-inch cake pan. Bake for 35-40 minutes or until a toothpick comes out clean. Cool before serving.
Notes
- Use room-temperature ingredients for even mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Toss raspberries in flour to prevent sinking.
- Check for doneness early as oven temperatures vary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280 Kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: raspberry lemon cake, lemon raspberry cake, easy dessert recipe, summer cake, citrus cake, homemade cake, raspberry dessert, lemon cake recipe