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Lemon Raspberry Cake

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A light and fluffy cake combining the zesty flavors of lemon with the sweetness of fresh raspberries, perfect for summer gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare your 9-inch round cake pan by greasing and flouring it.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Add the dry mixture to the wet mixture, alternating with buttermilk, stirring until just combined.
  6. Fold in the fresh raspberries gently.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve with a dusting of powdered sugar or a scoop of vanilla ice cream. Store leftovers in an airtight container for 2-3 days at room temperature or up to a week in the refrigerator.

Nutrition

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

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