Raspberry Lemon Cake

by


This Raspberry Lemon Cake is a delightful treat that combines the tartness of fresh lemons with the sweetness of raspberries. It’s perfect for any occasion, from birthdays to afternoon tea.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup fresh raspberries (plus extra for garnish)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Mix Dry Ingredients:
    In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
  4. Add Eggs and Flavorings:
    Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  5. Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined.
  6. Fold in Raspberries:
    Gently fold in the fresh raspberries, being careful not to overmix.
  7. Bake the Cake:
    Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake:
    Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  9. Prepare the Lemon Glaze:
    In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  10. Glaze the Cake:
    Once the cake is completely cool, drizzle the lemon glaze over the top. Garnish with additional raspberries, if desired.
  11. Serve:
    Slice and serve the cake. Enjoy!

Feel free to adjust the sweetness or tartness to your liking!

Leave a Comment