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Lemon Raspberry Cake

This Lemon Raspberry Cake combines vibrant raspberry flavors with zesty lemon, featuring a tender crumb and moist texture. The cake is baked until golden with a slight domed top, and the fresh raspberries are integrated into the batter to create bursts of fruitiness in each slice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: baked goods
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 3 large eggs at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest from a fresh lemon
  • 2 cups fresh raspberries washed and patted dry
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon powdered sugar for dusting (optional)

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • measuring cups and spoons
  • 9-inch round cake pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides. Sift together the flour, baking powder, and salt into a bowl. In a separate large bowl, whisk together the eggs, sugar, melted butter, lemon juice, and lemon zest until smooth and well combined.
  2. Gradually fold the dry ingredients into the wet mixture using a spatula or whisk, mixing gently until just combined. Carefully fold in the fresh raspberries, avoiding crushing them and distributing evenly throughout the batter.
  3. Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Place the pan in the middle of the preheated oven and bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  4. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it onto a cooling rack and allow it to cool completely before removing from the pan. The cake should be moist with a slight crumb structure, dotted with fresh raspberries.
  5. Once cooled, optionally dust the top with powdered sugar for presentation. Slice and serve, revealing the tender crumb dotted with raspberries and a bright lemon flavor.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life. For extra lemon flavor, brush the cake with a lemon glaze before serving.