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–+ servings
lemon cake Raspberry

Lemon Raspberry Cake

This lemon raspberry cake is the perfect blend of citrusy freshness and sweet fruitiness. It's a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup fresh raspberries

Equipment

  • Cake Pan

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract and fresh lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the fresh raspberries, being careful not to crush them.
  7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 230mgPotassium: 160mgFiber: 2gSugar: 24gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2.5mg

Notes

For an extra touch, you can drizzle a lemon glaze over the cake once it has cooled completely.
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