Description
Raspberry Lemon Cake is a delightful treat that combines the tartness of fresh lemons with the sweetness of ripe raspberries. This moist and fluffy cake, adorned with creamy frosting, is perfect for any occasion—be it a birthday celebration or a casual afternoon tea. Its vibrant colors and refreshing flavors not only tantalize your taste buds but also elevate your dessert table. Get ready to impress your family and friends with this easy-to-make recipe that will leave everyone wanting more!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 3 large eggs, at room temperature
- Zest and juice of 2 lemons
- 1 cup fresh raspberries
- 1 cup powdered sugar (for frosting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together flour, baking powder, and a pinch of salt in a bowl.
- In another bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually mix in dry ingredients until just combined; fold in raspberries carefully.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown.
- While cooling, whip heavy cream with powdered sugar until stiff peaks form; add lemon zest for flavor.
- Once cooled, assemble the cake with frosting between layers and on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg