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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
Cook Time 35 minutes
Total Time 55 minutes
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