Description
A delightful lemon raspberry cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups cane sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 4 large eggs
- Zest of 2 fresh lemons
- 1 cup milk
- 1 cup raspberry filling (homemade or store-bought)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- In another bowl, cream together softened butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in lemon zest.
- Gradually mix in dry ingredients alternating with milk until smooth; avoid overmixing.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before assembling: place one layer on a plate, spread raspberry filling, then top with the second layer. Dust with powdered sugar.
Notes
- This cake pairs well with fresh berries.
- For extra flavor, consider adding a lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg