Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- ¾ cup buttermilk
- 1 ½ cups fresh raspberries (or frozen, thawed)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
- Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently after each addition.
- Carefully fold in the raspberries, ensuring even distribution without crushing them.
- Pour the batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Use fresh raspberries for best flavor, but thawed frozen raspberries work well.
- Dust the cooled cake with powdered sugar or garnish with additional raspberries for presentation.
- Serve with whipped cream or vanilla ice cream for added indulgence.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg