Fluffy Lemon Raspberry Cake with Bright Berry Flavor
A delightful lemon raspberry cake that combines zesty lemon and fresh raspberries for a refreshing and flavorful dessert.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup milk
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and fresh lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- 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 into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Once cool, frost the top of one cake layer, place the second layer on top, and cover the top and sides with frosting.
Storage
- Keep leftover cake in an airtight container in the refrigerator for up to five days.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Gently fold raspberries to keep them whole. Zest lemons before juicing.
Ingredient Substitutions: Frozen raspberries can be used instead of fresh. Try blueberries for a different flavor.
How to Serve: Best served chilled with a scoop of vanilla ice cream or a glass of lemonade.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days. Freeze slices for up to 2 months.
Make-Ahead Tips: Bake the cake a day in advance and frost before serving for added convenience.
Ingredient Substitutions: Frozen raspberries can be used instead of fresh. Try blueberries for a different flavor.
How to Serve: Best served chilled with a scoop of vanilla ice cream or a glass of lemonade.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days. Freeze slices for up to 2 months.
Make-Ahead Tips: Bake the cake a day in advance and frost before serving for added convenience.