Description
Indulge in the delightful flavors of summer with this Raspberry Lemon Cake. A moist and tender lemon-infused cake studded with fresh raspberries, perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
Additional:
- 1 1/2 cups fresh raspberries tossed in 1 tablespoon flour
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: In a separate bowl, cream butter and sugar until fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in lemon juice, zest, and vanilla.
- Combine Ingredients: Alternate adding dry ingredients and buttermilk to the butter mixture, then gently fold in raspberries.
- Bake: Divide batter into pans and bake for 30–35 minutes until done.
- Cool and Serve: Let cakes cool before serving with desired toppings.
Notes
- Top with lemon cream cheese frosting or whipped cream and extra raspberries.
- For even layers, use a kitchen scale to divide the batter.
- Frozen raspberries can be used—do not thaw before adding.
