Description
This lemon raspberry cake is a perfect balance of tangy, sweet, and fresh flavors. Bursting with juicy raspberries and bright lemon zest, it has a tender crumb that melts in your mouth. Ideal for brunch, afternoon tea, or a cheerful dessert, this cake is easy to make yet impressive enough to serve to guests. Its versatility allows for substitutions, and it pairs beautifully with whipped cream, ice cream, or a berry compote. With a delicate lemon glaze or a dusting of powdered sugar, it becomes a centerpiece worthy of any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 1 large lemon
- ¼ cup fresh lemon juice
- 1 cup fresh or thawed raspberries
- For glaze: ½ cup powdered sugar, 1–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F and prepare a 9-inch cake pan with butter and parchment.
- Mix flour, baking powder, and salt in a bowl.
- Beat butter and sugar until fluffy; add eggs one at a time, then vanilla and lemon zest.
- Alternate adding dry ingredients and lemon juice to the butter mixture.
- Gently fold in raspberries.
- Pour batter into pan and bake for 35–40 minutes.
- Cool for 10 minutes, then transfer to a wire rack. Drizzle glaze if desired.
Notes
- Use room temperature ingredients for best texture.
- Handle raspberries gently to keep them whole.
- Line pan with parchment to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 320
- Sugar: 24g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg