Description
Lemon Raspberry Cake with Berry Drizzle is a vibrant and refreshing dessert that brings the taste of summer to your table. This moist, fluffy cake features zesty lemon flavor paired with sweet-tart raspberries, all topped off with a luscious berry drizzle. Perfect for any occasion, this delightful treat will impress guests and make ordinary days feel special. Easy to make, it’s an ideal recipe for both beginner and seasoned bakers alike.
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3 large eggs
- Zest of 2 lemons
- 1/3 cup fresh lemon juice
- 1 cup fresh raspberries
- 1 cup mixed berries (for drizzle)
- 1 cup powdered sugar (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each. Stir in lemon zest.
- Mix in lemon juice until smooth.
- Fold in fresh raspberries gently.
- Divide batter between prepared pans and bake for 25-30 minutes until golden brown.
- For the berry drizzle, simmer mixed berries with powdered sugar over low heat until saucy (10-15 minutes).
- Once cooled, layer cakes or serve drizzled with berry sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg