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Lemon Raspberry Cake

This Lemon Raspberry Cake features a tender, moist crumb infused with fresh lemon zest and juice, layered with juicy raspberries. The cake is finished with a light lemon glaze, giving it a bright appearance and refreshing flavor. Its soft texture and vibrant color make it an appealing dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: dessert
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 3 large eggs
  • 1/2 cup fresh lemon juice from about 2 lemons
  • Zest of 2 lemons lemon zest
  • 1/2 cup whole milk
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice for glaze

Equipment

  • Mixing bowls
  • Stand mixer or hand whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a large mixing bowl, sift together the flour and half of the granulated sugar. Create a well in the center.
  2. In a separate bowl, whisk together the eggs, melted butter, lemon juice, lemon zest, and milk until well combined. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined, avoiding overmixing.
  3. Pour half of the batter into the prepared cake pan, then evenly sprinkle the fresh raspberries over the surface. Cover with the remaining batter, smoothing the top with a spatula.
  4. Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. In a small bowl, stir together the powdered sugar and lemon juice to create a glaze. Once the cake is cooled, drizzle the glaze over the top, allowing it to set slightly before serving.

Notes

Ensure berries are evenly distributed to prevent sinking during baking. You can substitute other berries if desired.