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Raspberry Lemon Cake

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A soft and moist raspberry lemon cake bursting with fresh citrus flavor and juicy berries, finished with a tangy lemon glaze. Perfect for a light, refreshing dessert.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh raspberries
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 180°C (350°F) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
  4. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Add dry ingredients in batches alternating with buttermilk, mixing until just combined.
  6. Gently fold in raspberries.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45–50 minutes until a toothpick inserted comes out clean.
  9. Cool completely before glazing.
  10. Mix powdered sugar with lemon juice and drizzle over the cake before serving.

Notes

  • Toss raspberries in flour to prevent sinking.
  • Use frozen raspberries without thawing if needed.
  • Substitute buttermilk with milk and lemon juice if necessary.
  • Add cream cheese frosting for a richer version.
  • Store at room temperature for 2 days or refrigerate up to 5 days.
  • Warm slices slightly before serving for best texture.

Nutrition

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