Description
A delightful dessert recipe featuring a moist lemon cake layered with fresh raspberries and a tangy lemon frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 2 cups powdered sugar
- 4 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, lemon zest, and mix until combined.
- In a separate bowl, whisk together the flour and baking powder, then gradually add to the wet ingredients.
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together the powdered sugar and lemon juice until smooth.
- Once the cakes are cool, spread the frosting between the layers and on top of the cake.
Notes
- For added flavor, you can add more lemon zest to the frosting.
- Store the cake in the refrigerator if not consumed within a day.
- 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: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Lemon Raspberry Cake, dessert, baking, cake recipe