Raspberry Lemon Cake
This raspberry lemon cake is bright, tender, and just sweet enough, with juicy berries and fresh citrus in every bite. It is the kind of cake that feels special for brunch, birthdays, or a simple afternoon treat.
Equipment
- 1 Baking Pan (with parchment or lightly greased and floured)
- 1 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer (optional)
- 1 Cooling rack
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp alcohol-free vanilla
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 0.5 cup milk
- 1.5 cups fresh raspberries or frozen raspberries tossed lightly in flour
Optional Glaze
- 1 cup powdered sugar
- 1 2-3 tbsp lemon juice as needed for desired consistency
Instructions
- Preheat the oven to 350°F and prepare your baking pan with parchment or a light coat of butter and flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the alcohol-free vanilla, lemon zest, and lemon juice. Add the milk and stir until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the raspberries.
- Pour the batter into the prepared pan and smooth the top. Bake until the center is set and a toothpick comes out clean or with a few moist crumbs, about 30 to 35 minutes.
- Let the cake cool in the pan for a short time, then move it to a rack to finish cooling. If using the glaze, whisk powdered sugar with a little lemon juice and drizzle it over the cooled cake.
Notes
Store the cake covered at room temperature for up to 2 days, or refrigerate it for a few extra days. For longer storage, wrap slices well and freeze them. Bring refrigerated or frozen slices to room temperature before serving for the best texture.