Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup sour cream or Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the softened butter and sugar until light and fluffy using a stand mixer or hand mixer.
- Add eggs one at a time, ensuring each is well incorporated. Mix in lemon zest and vanilla extract.
- Gradually add dry ingredients, alternating with lemon juice and sour cream, mixing just until combined.
- Gently fold in the fresh raspberries into the batter.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting or serving.
Notes
- Use fresh lemons for the zest and juice to maximize flavor.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Fold raspberries gently to prevent breaking berries and bleeding into the batter.
- Add a splash of lemon extract for an extra citrus punch.
- Top with lemon glaze or cream cheese frosting for added richness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- 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