Description
Crispy Lemon Raspberry Cake is a delightful dessert that harmoniously blends the bright tang of fresh lemons with the sweet burst of ripe raspberries. With a crunchy exterior and moist, fluffy interior, this cake is perfect for any occasion, from summer picnics to cozy family gatherings. Impress your guests with this vibrant treat that guarantees smiles with every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in lemon zest and juice.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture alternating with milk until smooth.
- Gently fold in raspberries and pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool before dusting with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg