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Lemon Raspberry Cake

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A light and fluffy lemon cake bursting with fresh raspberries, perfect for celebrations or as a sweet pick-me-up.

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
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the milk and vanilla extract.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the lemon juice, lemon zest, and raspberries.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For serving, dust with powdered sugar and pair with whipped cream or ice cream. Store leftovers 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-3/

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