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Lemon Raspberry Cake

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A light and fluffy cake bursting with lemon and raspberry flavors, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 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 your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent any sticky situations later.
  2. Creaming together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon juice, lemon zest, and milk.
  5. Combine the flour, baking powder, baking soda, and salt in a separate bowl and gradually add to the wet ingredients.
  6. Fold in the fresh raspberries gently.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
  10. Dust with powdered sugar before serving if desired.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-raspberry-cake-2/

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