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–+ servings

Lemon Raspberry Cake

This lemon raspberry cake is a delightful blend of tart lemons and sweet raspberries, perfect for any occasion.
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Course: Dessert
Cuisine: American
Keyword: lemon cake, raspberry cake, dessert, baking
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 320kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 cup buttermilk
  • Zest and juice of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh raspberries

Instructions

  • Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a mixing bowl, cream the butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in lemon zest and juice, and vanilla extract.
  • In another bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
  • Fold in the fresh raspberries gently.
  • Divide the batter evenly between the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool completely before frosting.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Fiber: 1g