Description
This Lemon Raspberry Cake is a light, fluffy cake infused with fresh lemon zest and juicy raspberries. It’s simple to make, perfect for brunch, afternoon tea, or a refreshing dessert. You can enjoy it plain, dusted with powdered sugar, or topped with a sweet lemon glaze!
Ingredients
Units
Scale
For the Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 lemon)
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120ml) buttermilk (or whole milk + 1 tsp vinegar)
- 1 cup (125g) fresh or frozen raspberries (do not thaw if frozen)
- 1 tbsp flour (for coating raspberries to prevent sinking)
For the Lemon Glaze (Optional):
- 3/4 cup (90g) powdered sugar
- 2 tbsp fresh lemon juice
(Optional: Extra raspberries or lemon slices for garnish!)
Instructions
Prepare the Cake Batter
- Preheat Oven – Preheat to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar – In a separate large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add Eggs & Lemon – Mix in eggs, one at a time, followed by vanilla, lemon zest, and lemon juice.
- Alternate Dry & Wet – Gradually mix in the dry ingredients, alternating with buttermilk, until just combined.
2. Add Raspberries & Bake
- Coat Raspberries – Toss raspberries with 1 tbsp of flour (to prevent sinking). Gently fold them into the batter.
- Bake – Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
3. Make the Lemon Glaze (Optional)
- Mix Ingredients – Whisk together powdered sugar and lemon juice until smooth.
- Drizzle & Serve – Drizzle over the cooled cake before serving.
Notes
- Prefer a frosting? Use cream cheese frosting instead of a glaze.
- Want extra moisture? Brush the warm cake with a little lemon syrup (lemon juice + sugar).
- Storage: Store at room temperature for 2 days or refrigerate for up to 5 days.