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Lemon Raspberry Cake

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A delightful cake combining zesty lemon and sweet raspberries, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup fresh raspberries
  • Creamy frosting or glaze for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Gently fold in the fresh raspberries.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Let the cake cool before frosting or glazing as desired.

Notes

For best results, use room temperature ingredients and don’t overmix the batter.

Nutrition

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

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