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Lemon Raspberry Cake

A moist and fluffy cake featuring a perfect blend of tangy lemon and juicy raspberries, ideal for any gathering or family dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • pinch salt A pinch of salt enhances flavor.
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cups milk
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • 1 tablespoon zest of 1 lemon
Fruits
  • 1 cup fresh raspberries Can substitute with thawed frozen 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.
  7. Pour the batter into your prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack.

Notes

Serve with whipped cream, vanilla ice cream, or lemon curd for extra flavor. Best enjoyed fresh but can be stored in an airtight container for up to 3 days.