Description
Raspberry Lemon Cake is a delightful dessert that brings together the perfect balance of sweet and tart flavors. With its soft, fluffy texture and vibrant colors, each slice feels like a burst of sunshine on your plate. Ideal for any occasion, this cake is sure to impress guests and create lasting memories as you gather around the table sharing laughter and joy. Easy to make with simple ingredients, this Raspberry Lemon Cake is a must-try for anyone looking to elevate their dessert game.
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a medium bowl, whisk together the cake flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat the butter and granulated sugar until fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing in lemon zest until fully incorporated.
- Gradually mix in dry ingredients alternating with buttermilk until just combined.
- Gently fold in fresh raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Cool before frosting with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (108g)
- Calories: 370
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg