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Lemon Raspberry Cake

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A delightful cake combining zesty lemon and sweet raspberries, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and lemon juice.
  5. Combine the flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually mix the dry ingredients into the wet mixture, alternating with buttermilk until fully combined.
  7. Gently fold in the raspberries.
  8. Divide the batter between the prepared cake pans and smooth the tops.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  11. Dust with powdered sugar before serving.

Equipment

Notes

For people with diabetes, consider using sugar substitutes like Stevia, Monk Fruit, or Allulose.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-raspberry-cake/