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Lemon Raspberry Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices
Calories 350
A moist and flavorful cake bursting with fresh lemon and raspberry flavors, perfect for any celebration or teatime treat.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt

Wet Ingredients

  • 3 large eggs (room temperature)
  • 1 cup whole milk (room temperature)
  • 0.5 cup unsalted butter (melted and cooled)
  • 0.25 cup vegetable oil
  • 0.25 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest (about 2 lemons)
  • 1 teaspoon vanilla extract

Berries and Topping

  • 1 cup fresh raspberries (gently patted dry)
  • 2 tablespoons flour (for tossing berries)
  • 0.25 cup granulated sugar
  • 0.25 cup fresh lemon juice

Glaze and Syrup

  • 0.25 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
  • Mix dry ingredients; in a separate bowl, whisk wet ingredients. Combine both gently.
  • Fold in floured raspberries; pour batter into pan. Bake 38-45 minutes.
  • Heat lemon syrup; brush over hot cake. Cool completely.
  • Whisk powdered sugar with lemon juice for glaze; drizzle over cooled cake.

Notes

Ensure berries are gently tossed to prevent sinking and bursting.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, lemon, raspberry