Why You’ll Love This Lemon Raspberry Cake

Hey there, sweet tooth! Ready to whip up something that’s both vibrant and utterly irresistible? This Lemon Raspberry Cake is your new go-to for a burst of sunshine with every bite. The juicy raspberries paired with zesty lemon make it refreshingly punchy, while the tender crumb melts in your mouth—talk about a flavor combo that’s hard to beat!

Best of all? This cake comes together faster than you can say “lemon zest!” With pantry staples and a few minutes of your time, you’ll have a stunning homemade treat that outshines store-bought cookies any day. Plus, if you’re a fan of fruity twists, you might want to try mixing in some fresh blueberries or blackberries next time. Ready to get your bake on? Let’s do it!

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

Cook Time 30

Total Time 45

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

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.
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.
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.
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.
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.

Isn’t this Lemon Raspberry Cake a real showstopper? Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra-special touch. Don’t forget—nice, sharp slices make for the best shared moments. Excited to bake? Drop your favorite twist in the comments below—happy baking, friend!

Zesty Lemon Raspberry Cake: A Bright & Blissful Delight