Description
A delightful dessert that combines the tartness of lemons with the sweetness of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, and then mix in the lemon zest, lemon juice, and vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
- Fold in the fresh raspberries gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
For added flavor, substitute half the buttermilk with sour cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 105mg