Go Back
–+ servings

Lemon Raspberry Cake

Indulge in the delightful combination of zesty lemon and fresh raspberries with this lemon raspberry cake, perfect for any occasion.
Print Pin
Course: Dessert
Cuisine: American
Keyword: lemon cake, raspberry cake, dessert, baking
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 320kcal

Ingredients

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

Instructions

  • Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  • In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the lemon zest and juice along with the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and baking soda.
  • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
  • Gently fold in the raspberries, being careful not to break them.
  • Divide the batter evenly between the prepared pans.
  • Bake for 30-35 minutes or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

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