Description
A light and refreshing cake made with raspberries and lemon.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- In another bowl, mix the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, alternating with milk, and mix until combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack.
Notes
- Serve with whipped cream for added flavor.
- Store leftovers in an airtight container.
- This cake can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Raspberry Lemon Cake, Cake Recipe, Dessert Recipe