Raspberry Lemon Cake Recipe
A delightful summer cake with the perfect balance of tart lemon and sweet raspberries.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 cup lemon juice
- 2 cups fresh raspberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in lemon juice and raspberries.
- Pour batter into prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Notes
This cake is best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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