Super Moist Raspberry Lemon Cake Recipe

This super moist raspberry lemon cake is the perfect combination of tangy lemon and sweet raspberry flavors. The cake is so soft and moist that it literally melts in your mouth with every bite. It's a showstopper dessert that will impress your family and friends!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 cup fresh raspberries

Directions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the lemon zest and juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until well combined.
6. Fold in the fresh raspberries gently.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
10. Once cooled, you can dust with powdered sugar or top with a lemon glaze for extra sweetness.

Interesting Facts