Description
This Lemon Raspberry Cake is a delightful combination of tangy lemon and sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon lemon extract
- 1 cup buttermilk
- 1 cup fresh raspberries
- Lemon glaze (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy.
- Beat in eggs one at a time, then stir in lemon extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
- Gently fold in raspberries.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Drizzle with lemon glaze, if desired.
Notes
- For a stronger lemon flavor, add lemon zest to the batter.
- If using frozen raspberries, do not thaw them before adding to the batter.
- Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg