Lemon Raspberry Cake
A refreshing and delightful Lemon Raspberry Cake combining bright citrus notes with fresh raspberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup granulated sugar
- 2 large eggs Ensure they are at room temperature.
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk Can substitute with regular milk mixed with a splash of vinegar.
- Zest of 1 lemon Use a microplane for best results.
Fruits and Optional Toppings
- 1 cup fresh raspberries Gently fold in to retain structure.
- Powdered sugar for dusting optional Dust on top before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Mixing
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Alternately add the flour mixture and buttermilk into the butter mixture, starting and ending with the flour.
- Carefully fold in the fresh raspberries.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Optionally, dust with powdered sugar before serving.
Notes
Cake can be served with whipped cream or ice cream, and can be stored at room temperature for 2 days or in the fridge for up to a week. Can freeze the unfrosted cake for 2-3 months.