Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 1 cup milk
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate lemon zest and juice.
- Gradually mix in dry ingredients alternating with milk until just combined. Fold in raspberries gently.
- Divide batter between prepared pans and bake for 25-30 minutes until golden brown; check doneness with a toothpick.
- Allow cakes to cool before drizzling with lemon glaze made from powdered sugar mixed with lemon juice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 360
- Sugar: 30g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg