Lemon Raspberry Cake
A moist, tender lemon raspberry cake that balances citrus brightness and berry sweetness. Perfect for summer or any special occasion.
Equipment
- 9-inch cake pan
- Oven
- Mixing Bowls
- Hand or stand mixer
- Wire rack
Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- salt
- fresh lemons zest and juice
- fresh raspberries
- eggs
- unsalted butter
- buttermilk
- vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Prepare and grease a 9-inch cake pan.
- Whisk dry ingredients (flour, baking powder, salt) in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then lemon zest and vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing gently.
- Fold in fresh raspberries carefully.
- Pour batter into pan and bake 50–60 minutes.
- Check doneness with toothpick. Cool 15 minutes, then transfer to wire rack.
Notes
Use frozen berries if fresh are unavailable. For dairy-free version, substitute plant-based butter and milk with lemon juice.
