Raspberry Lemon Cake
This Raspberry Lemon Cake combines bright citrus with sweet-tart fresh raspberries, perfect for impressing guests or treating yourself.
Ingredients
For the Cake
- 1 cup unsalted butter, softened 2 sticks of butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 lemons, zested
- 1 cup fresh raspberries fresh is typically better than frozen
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 handful fresh raspberries for garnish if you’re feeling fancy!
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Scrape down the sides of the bowl to ensure all flavors are combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk, and mix until just combined.
- Gently fold in the fresh raspberries and pour the batter into the prepared pan, smoothing the top.
Baking
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl.
- Once the cake is out of the oven and cooled to room temperature, drizzle the lemon glaze over the top and garnish with additional raspberries if desired.
Notes
If using frozen raspberries, ensure they’re thawed and patted dry to avoid sogginess. You can also substitute raspberries with other berries like blueberries or blackberries for a different flavor.