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Perfect Lemon Raspberry Cake

A light, zesty cake bursting with fresh raspberry goodness, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted for best results
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter Softened at room temperature
  • 0.75 cups milk Can substitute with almond or soy milk
  • 3 large eggs
  • 0.25 cups lemon juice Freshly squeezed for best flavor
  • 1 each zest of 1 lemon Use a fine grater
Fruits
  • 1 cup fresh raspberries Use fresh for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until creamy and light in color.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the fresh raspberries, being careful not to over-mix.
Baking
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Once cool, frost with your favorite icing or serve plain, garnished with extra raspberries and lemon slices.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For freezing, wrap tightly and store in a freezer-safe container for up to 3 months.