Description
A vibrant Raspberry Lemon Cake that perfectly balances tart raspberries with bright lemon zest. This moist, tender cake is ideal for spring and summer gatherings, topped with a silky lemon glaze or powdered sugar for a delightful treat.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup plain yogurt or sour cream
- 1 ½ cups fresh raspberries (or frozen, not thawed)
- 1 tablespoon all-purpose flour (for coating raspberries)
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy (2-3 minutes).
- Add Wet Ingredients: Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract. Mix in yogurt or sour cream.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet mixture, mixing just until combined.
- Fold in Raspberries: Toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
- Bake: Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Let cake cool for 10 minutes in the pan before transferring to a wire rack. If using glaze, mix powdered sugar, lemon juice, and zest, then drizzle over the cooled cake.
Notes
- Storage: Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
- Substitutions: Use blueberries instead of raspberries, almond extract for added flavor, or a gluten-free flour blend.
- Cupcake Version: Bake in muffin tins at 350°F for 18-22 minutes.
- Prep Time: 20 minutes
- cooling time: 30 minutes
- Cook Time: 45-50 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry lemon cake, lemon raspberry dessert, moist lemon cake, raspberry cake recipe, summer cake recipe