Raspberry Lemon Cake Recipe
Servings 8 people
Lemon Raspberry Cake Recipe is an easy-to-make dessert that's made with juicy raspberries and fresh lemon zest, creating a standout flavor! It takes just 15 minutes to prep before sliding it into the oven to bake!
Ingredients
Cake
- 2 cups all-purpose flour 290g
- 2 teaspoons baking powder 8g
- ½ teaspoon salt
- ½ cup granulated sugar 100g
- ⅓ cup light brown sugar 70g, packed
- 1½ tablespoons lemon zest
- ½ cup salted butter 113g, softened
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature
- 10 ounces raspberries divided
Topping
- 3 tablespoons coarse sparkling sugar
- ½ tablespoon lemon zest
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan with butter, then line it with parchment paper, pressing it into the butter to secure. To make the parchment paper easier to handle, crumple it into a ball and run under water, then squeeze and flatten it out and dry it off.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt and set aside.
- In a stand mixer bowl fitted with a paddle attachment, mix together ½ cup granulated sugar, ⅓ cup light brown sugar, and 1½ tablespoons lemon zest for 1 minute. This helps infuse the sugar with lemon flavor.
- Add the ½ cup salted butter and 1 teaspoon vanilla extract to the bowl with the sugar and beat at medium-high speed for 5 minutes, scraping down the sides of the bowl as needed.
- Add 2 large eggs, one at a time, mixing for 30 to 45 seconds after each addition.
- Add the dry ingredients, alternating with the ¾ cup buttermilk, at low speed until combined.
- Fold in ⅔ of the 10 ounces raspberries with a rubber spatula, then transfer the batter into the prepared cake pan.
- Add the remaining raspberries to the top of the cake, gently pressing them into the batter.
- In a small prep bowl, rub 3 tablespoons coarse sparkling sugar and ½ tablespoon lemon zest with your fingers to infuse the sugar, then sprinkle it over the top of the cake.
- Bake for 45 to 55 minutes until a toothpick comes back clean from the center or a digital kitchen thermometer reads 200°F.
- Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cook for at least another 20 minutes before slicing with a serrated knife and serving.
Nutrition
Calories: 368kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 281mg | Potassium: 252mg | Fiber: 3g | Sugar: 29g | Vitamin A: 473IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 2mg
Find it online: www.sugarandsoul.co/lemon-raspberry-cake-recipe/