Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk
- 1 teaspoon baking powder
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries (or frozen, thawed)
- Vanilla extract (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and lemon juice.
- Whisk together flour and baking powder in a separate bowl.
- Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Add vanilla if using.
- Gently fold in raspberries, ensuring even distribution.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh lemons for the best flavor.
- Do not overmix the batter to keep the cake light.
- Gently fold in raspberries to prevent breaking berries.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
- For longer storage, freeze wrapped in plastic wrap and foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 Kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg