Description
A light and vibrant lemon raspberry cake with moist citrus layers and bursts of fresh raspberries, finished with a creamy frosting—perfect for a refreshing dessert.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1 tablespoon flour (for coating raspberries)
Instructions
- Preheat oven to 180°C (350°F) and grease two cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Toss raspberries with 1 tablespoon flour to prevent sinking.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Fold in raspberries gently.
- Divide batter into pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool completely before frosting as desired.
Notes
- Use fresh raspberries for best texture.
- Do not overmix batter to keep cake tender.
- Add lemon glaze or cream cheese frosting for extra flavor.
- Store in the fridge for up to 3 days.
- Dust with powdered sugar for a simple finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American