Lemon Raspberry Cake
A delightful lemon raspberry cake that balances the sweetness of raspberries with the tartness of lemons, perfect for any occasion.
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Servings: 8 servings
Calories: 350kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh raspberries
- 1 cup heavy cream for frosting
- ½ cup powdered sugar for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in the fresh raspberries, being careful not to break them.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Fiber: 2g