Sophie’s lemon and raspberry cake
The combination of lemon and raspberries creates a refreshing and tangy flavor profile in this cake.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Sophie’s lemon and raspberry cake
Ingredients
Instructions
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Preheat the oven to 350°F (180°C). Grease and flour a 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 lemon zest and vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk. 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 to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 40g14%
- Sugars 26g
- 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.
