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Lemon Raspberry Cake Recipe

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This Lemon Raspberry Cake is a delightful, refreshing treat that combines the tartness of fresh raspberries with the bright citrus flavor of lemon. Perfect for any occasion, it’s a beautiful dessert that’s sure to impress!

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon lemon juice

1 cup buttermilk

1 cup fresh raspberries (or frozen, if necessary)

Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the raspberries, being careful not to break them apart.
  7. Divide the batter evenly between the two prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  10. Once the cakes are cool, dust with powdered sugar or top with frosting (if desired) before serving.

Notes

  • For frosting, you can add a cream cheese frosting or lemon glaze for extra sweetness and smooth texture.
  • If you'd like, substitute the raspberries with other berries, such as blueberries, strawberries, or blackberries.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • If you don't have buttermilk, make a substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk and letting it sit for 5 minutes.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-raspberry-cake-recipe/