Description
Indulge in the perfect balance of tart lemon and sweet raspberries with this moist and flavorful Lemon Raspberry Spring Birthday Cake. This effortless classic is the ultimate springtime treat for any special occasion.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 tablespoon grated lemon zest
– 1/4 cup fresh lemon juice
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh raspberries
Instructions
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the fresh raspberries.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, frost and decorate the cake as desired. Serve and enjoy!
Notes
For a more tart flavor, increase the amount of lemon juice. You can also use frozen raspberries if fresh are not available.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American