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lemon-raspberry-cake-recipe

Lemon Raspberry Cake

A delightful lemon raspberry cake perfect for any occasion.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 300 kcal

Ingredients 

Cake Ingredients

  • 1.5 cups All-purpose flour
  • 1 cup Sugar
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter softened
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • ½ cup Milk
  • 1 tablespoon Lemon zest
  • 1 cup Raspberries fresh or frozen

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter and mix until the mixture resembles coarse crumbs.
  4. In another bowl, whisk together the eggs, vanilla extract, milk, and lemon zest. Add to the dry ingredients and mix until just combined.
  5. Gently fold in the raspberries.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Cake, Lemon, Raspberry
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