Bright & Juicy Lemon Raspberry Cake – A Slice of Sunshine!

Hey there, fellow baking buddy!

Ready to brighten up your day and impress your friends? This Lemon Raspberry Cake is a lively twist on a classic treat—think zesty citrus paired with sweet, tangy berries, all wrapped up in a tender, moist crumb. And guess what? It’s surprisingly simple to whip up, using pantry staples and a handful of fresh ingredients.

Why buy store-bought when you can make your own with that irresistible homemade touch? Plus, the bright aroma of lemon zest filling your kitchen will make your heart (and your nose) happy. Trust me, this cake is a perfect punchy companion for sunny afternoons or special get-togethers—no more “berry” ordinary desserts! And hey, if you’re feeling adventurous, try adding a drizzle of lemon glaze for an extra zing. Ready to get baking and unleash some citrusy magic? Let’s do this!

Lemon Raspberry Cake

This Lemon Raspberry Cake features a light and moist crumb infused with fresh lemon zest, topped with tart raspberries. It is baked using mixing, folding, and baking techniques, resulting in a tender cake with a vibrant appearance and a slightly tangy flavor profile.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: baked dessert

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour sifted
• 1 cup granulated sugar fine
• 1/2 cup unsalted butter melted and cooled
• 3 eggs large, at room temperature
• 1/2 cup fresh lemon juice about 2 lemons
• 2 teaspoons lemon zest from fresh lemons
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Equipment

• Mixing bowls
• Electric hand mixer or whisk

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
   
2. In a large mixing bowl, whisk together the sifted flour, sugar, and lemon zest until well combined.
   1 1/2 cups all-purpose flour
   
3. Add the eggs one at a time to the dry mixture, beating with a mixer or whisk until fully incorporated after each addition. Then, stir in the melted butter, lemon juice, vanilla extract, and milk until the batter is smooth and combined.
   1 1/2 cups all-purpose flour
   
4. Gently fold the fresh raspberries into the batter, trying not to crush them and ensuring even distribution.
   1 1/2 cups all-purpose flour
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, optionally garnish with additional fresh raspberries and lemon zest before serving.
   1 1/2 cups all-purpose flour

You’re all set to enjoy this vibrant Lemon Raspberry Cake—it’s sure to be a hit! For a fun twist, serve it with a dollop of whipped cream or a handful of fresh berries. Don’t forget to share your creations and tips below—happy baking, and remember: the best desserts come from a sprinkle of love and a splash of zest!