Raspberry Lemon Cake Tips
This Raspberry Lemon Cake combines the tartness of lemons with the sweetness of raspberries for a refreshing dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup fresh raspberries
- 0.75 cup granulated sugar divided
- 0.5 cup unsalted butter softened
- 2 teaspoons lemon zest freshly grated
- 1 cup buttermilk
- 2 large eggs
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, combine flour and salt. In another bowl, cream butter and 0.5 cup sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in lemon zest. Add the flour mixture alternately with buttermilk.
- Fold in the raspberries gently into the batter. Pour the batter into prepared pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Notes
This cake is perfect for summer gatherings and can be served with a dollop of whipped cream.