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Lemon Raspberry Cake

A zesty and sweet dessert combining fresh lemon flavor and juicy raspberries, perfect for gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup milk
  • 1 teaspoon baking powder
  • 2 tablespoons lemon juice
  • 1 each lemon (zest) Zest from one lemon
  • 1 cup fresh raspberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, and a pinch of salt.
  3. In a separate bowl, beat the softened butter and sugar until creamy and light in color, about 3 minutes.
  4. Beat in the eggs, lemon juice, and lemon zest until well combined.
  5. Gradually add the flour mixture and milk, mixing until just combined. Be careful to not overmix.
  6. Gently fold in the fresh raspberries, being cautious not to break them apart too much.
Baking
  1. Pour the batter into your prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack.

Notes

For serving, pair with whipped cream or vanilla ice cream. Adding lemon curd can enhance the tangy flavor.