Description
Lemon Raspberry Cake is a vibrant and refreshing dessert that combines the zesty brightness of lemons with the sweet-tart flavor of fresh raspberries. This cake is perfect for any occasion, from summer picnics to cozy family gatherings. Its moist texture and beautiful presentation make it an instant favorite among friends and family. With simple ingredients and easy-to-follow steps, even novice bakers can create this stunning treat that is sure to impress.
Ingredients
– All-purpose flour
– Granulated sugar
– Baking powder
– Salt
– Unsalted butter
– Eggs
– Fresh lemon juice and zest
– Fresh raspberries
Instructions
1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt; set aside.
3. In a separate bowl, cream softened butter and sugar until fluffy.
4. Add eggs one at a time, mixing in lemon zest and juice.
5. Gradually combine wet and dry ingredients, alternating with milk.
6. Gently fold in fresh raspberries.
7. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Notes
– Ensure all ingredients are at room temperature for better mixing.
– Use frozen raspberries if fresh ones are unavailable; just toss them in flour before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250
- Carbohydrates: 35g
- Protein: 3g