Description
Lemon Raspberry Cake is a vibrant and refreshing dessert that combines the zesty brightness of lemon with the sweet tartness of fresh raspberries. This moist sponge cake is layered with raspberry jam and topped with fluffy lemon frosting, creating a delightful treat perfect for birthdays, gatherings, or just to brighten your day. With its stunning colors and irresistible flavors, this cake will surely impress everyone at your next celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- Zest and juice of 2 lemons (about 1/4 cup)
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time along with lemon zest and juice.
- Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg