Description
A delightful blend of zesty lemon and sweet raspberries, perfect for summer gatherings and celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Gradually mix the dry ingredients into the wet mixture, alternating with buttermilk until fully combined.
- Gently fold in the raspberries.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Dust with powdered sugar before serving.
Notes
For a healthier option, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg