Description
A moist and tangy lemon raspberry cake with a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh raspberries
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, mix flour, baking powder, and baking soda.
- Beat butter and sugar until fluffy. Add eggs one at a time.
- Mix in lemon juice and zest.
- Alternate adding flour mixture and milk to the batter.
- Fold in raspberries gently.
- Pour batter into pan and bake for 30-35 minutes.
- Let cool before serving.
Notes
- Use fresh raspberries for best results.
- Do not overmix the batter.
- Check doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg