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Raspberry Lemon Cake

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This Raspberry Lemon Cake is light, moist, and bursting with fresh lemon and raspberry flavor. It’s the perfect balance of tart and sweet, topped with a zesty lemon glaze that makes it ideal for spring brunches, summer gatherings, or any cheerful celebration.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup milk or buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • 1 tbsp flour (for tossing raspberries)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp fresh lemon juice (for glaze)
  • 1 tsp lemon zest (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or two 8-inch round cake pans and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
  5. Alternately add dry ingredients and milk/buttermilk to the wet mixture, mixing until just combined.
  6. Toss raspberries with 1 tbsp flour and gently fold into the batter.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake loaf for 45–55 minutes or layers for 25–30 minutes, until a toothpick comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar and lemon juice to make glaze, then drizzle over cooled cake.

Notes

  • Toss berries with flour to prevent sinking.
  • Use fresh lemon juice for best flavor.
  • Substitute blueberries or blackberries for raspberries if desired.
  • Dust with powdered sugar instead of glaze for a lighter finish.
  • Wrap and freeze for up to 2 months for make-ahead convenience.

Nutrition

Find it online: https://recipesbyliza.com/raspberry-lemon-cake/