Description
Lemon Raspberry Cake with Berry Drizzle is a delightful dessert that combines zesty lemon and tart raspberries for a refreshing treat. This moist and fluffy cake, topped with a creamy berry drizzle, is perfect for any occasion—from summer picnics to birthday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 cup fresh raspberries
- 1/2 cup powdered sugar (for drizzle)
- 1/2 cup heavy cream (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Gradually combine dry ingredients with wet mixture until just blended. Gently fold in raspberries.
- Divide batter between pans and bake for 25-30 minutes until golden brown and toothpick comes out clean.
- Allow to cool for about 10 minutes before transferring to wire racks.
- Whip heavy cream with powdered sugar until soft peaks form; drizzle over cooled cake layers topped with extra raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg