Description
A delightful Lemon Raspberry Cake with a balance of tartness and sweetness, perfect for summer gatherings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Zest of 1 lemon
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set this aside.
- Beat the softened butter and sugar together until light and fluffy in a large mixing bowl.
- Add the eggs one at a time, mixing well after each addition, then fold in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the buttermilk, starting and finishing with the flour.
- Fold in the fresh raspberries gently to preserve their shape.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
For a dairy-free option, swap buttermilk with almond milk mixed with a tablespoon of vinegar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American