Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup buttermilk or milk
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. In a large mixing bowl, beat softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Gently fold in the raspberries.
- Pour the batter evenly into prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.
- Spread frosting over cooled layers and decorate with extra raspberries, lemon zest, or edible flowers. Optionally, dust with powdered sugar or drizzle lemon glaze for an elegant finish.
Notes
- Use fresh raspberries for the best flavor and texture.
- Ensure butter is softened to easily cream with sugar.
- For a more intense lemon flavor, add extra lemon zest or a lemon glaze.
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers tightly wrapped for up to one month.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8th of cake)
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
