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Lemon Raspberry Cake

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A light and fluffy cake combining tangy lemon zest with sweet fresh raspberries, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the lemon zest and juice.
  4. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to the creamy mixture alternately with the milk.
  5. Fold in the fresh raspberries gently.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  9. Cool completely and serve at room temperature.

Notes

Store leftovers in an airtight container at room temperature for up to three days. Can be frozen for up to a month.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/lemon-raspberry-cake/

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