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Lemon Raspberry Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices
Calories 350
A moist and flavorful lemon raspberry cake perfect for any celebration, combining fresh citrus and berries with a sweet glaze.

Ingredients

Dry ingredients

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt

Wet ingredients

  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.25 cup vegetable oil
  • 0.25 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest (about 2 lemons)
  • 1 teaspoon vanilla extract

Berries and coating

  • 1 fresh raspberry fresh raspberries, gently patted dry
  • 2 tablespoons flour (for tossing berries)
  • 0.25 cup granulated sugar
  • 0.25 cup fresh lemon juice

Glaze and syrup

  • 0.25 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
  • Mix dry ingredients; in a separate bowl, whisk wet ingredients and combine with dry. Gently fold in floured raspberries.
  • Pour batter into pan and bake for 38-45 minutes. Prepare lemon syrup by heating sugar and lemon juice until dissolved.
  • Brush warm cake with lemon syrup; cool completely. Mix powdered sugar with lemon juice to make glaze and drizzle over cake.

Notes

Ensure berries are lightly coated to prevent sinking. Adjust lemon juice in glaze for desired consistency.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, lemon, raspberry