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Lemon and Raspberry Cake

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A moist and zesty lemon cake filled with juicy raspberries and topped with an optional lemon glaze. This simple yet elegant dessert is perfect for spring gatherings, brunches, or teatime treats.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cake:
    • 2 eggs
    • 1 cup granulated sugar
    • 1/2 cup vegetable oil
    • 1 cup milk
    • Zest of 1 lemon
    • 3 tbsp lemon juice
    • 2 cups all-purpose flour
    • 1 packet baking powder (≈ 2 tsp)
    • 1 packet vanilla extract (≈ 2 tsp)
  • For the raspberries:
    • 1 1/2 cups fresh or frozen raspberries
    • 1 tbsp flour (for tossing berries)
  • For the optional glaze:
    • 1 cup powdered sugar
    • 2–3 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8- or 9-inch baking pan.
  2. In a mixing bowl, beat the eggs and sugar for 3–4 minutes until pale and fluffy.
  3. Add oil, milk, lemon zest, and lemon juice. Mix until combined.
  4. Sift in flour, baking powder, and vanilla. Fold gently until batter is smooth.
  5. Toss raspberries with 1 tbsp flour to prevent sinking.
  6. Pour half the batter into the pan, top with half the raspberries.
  7. Add remaining batter and scatter remaining raspberries on top.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Optional: Mix glaze ingredients and drizzle over warm cake.
  10. Let cool before slicing and serving.

Notes

  • Do not thaw frozen raspberries before adding.
  • For a fluffier texture, do not overmix the batter after adding flour.
  • The glaze can be skipped for a less sweet version.
  • Use a parchment-lined pan for easier removal.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-and-raspberry-cake/