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Lemon Raspberry Cake

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4 from 134 reviews

This delightful Lemon Raspberry Cake combines zesty lemon and tart raspberries for a refreshing dessert experience.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.
  4. Combine the dry ingredients and buttermilk with the butter mixture, alternating between the two and starting and ending with the flour mixture. Gently fold in the raspberries.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  8. Dust the cooled cakes with powdered sugar before serving, if desired.

Notes

Ensure all ingredients are at room temperature for a smooth batter.

Nutrition

Find it online: https://www.pennykitchenz.com/lemon-raspberry-cake/

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