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Raspberry Lemon Cake

A moist and zesty cake bursting with juicy raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cups sour cream Greek yogurt can be used as a substitute.
  • 0.25 cups milk
  • 2 tablespoons fresh lemon juice
  • 1 Zest of 1 lemon
Fruits and Toppings
  • 1 cup fresh raspberries You can substitute with blueberries or strawberries.
  • Powdered sugar for dusting Optional for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
  4. Beat in the eggs, one at a time, followed by the sour cream, milk, lemon juice, and lemon zest.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the fresh raspberries.
Baking
  1. Pour the batter into your prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  2. Dust with powdered sugar if desired, slice, and enjoy!

Notes

If you have leftovers, store them in an airtight container at room temperature for up to three days or in the fridge for a week.