Lemon Raspberry Cake
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Lemon Raspberry Cake is a popular dessert that combines the tangy flavor of lemons with the sweetness of raspberries. It is often enjoyed during special occasions and celebrations.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Raspberry Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
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Gradually mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Gently fold in the raspberries.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Once the cake has cooled, dust it with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.