Description
Lemon Raspberry Cake with Berry Drizzle is the ultimate summer dessert, combining vibrant lemon and sweet raspberries in a fluffy cake that’s sure to delight. Perfect for birthdays or any occasion, this easy-to-make cake brings a burst of sunshine to your table. The berry drizzle adds a luscious finish, making every slice irresistible!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 tbsp lemon zest
- ¾ cup lemon juice (freshly squeezed)
- 4 large eggs (room temperature)
- 1 cup fresh raspberries
- 1 cup powdered sugar (for drizzle)
- 3 tbsp milk or cream (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt together.
- In another bowl, cream softened butter and granulated sugar until fluffy. Beat in eggs one at a time along with lemon zest.
- Gradually mix in dry ingredients alternately with milk and lemon juice until just combined.
- Gently fold in raspberries and divide batter between pans.
- Bake for 25-30 minutes until golden brown and toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.
- For the drizzle, combine powdered sugar with milk until smooth and drizzle over cooled cakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 34g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg