Description
A delightful treat combining refreshing lemon and sweet raspberries, perfect for special occasions or summer barbecues.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 cup raspberries (fresh or frozen)
- 1 cup raspberry frosting
- 1 cup lemon curd
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together using a mixer until light and fluffy, about 5 minutes. Add each egg one at a time, mixing well, then stir in the vanilla, lemon zest, and lemon juice.
- Mix the flour and baking powder together in a separate bowl. Gradually add this dry mixture to the creamed mixture, alternating with the milk, maintaining a smooth batter. Gently fold in the raspberries.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Spread lemon curd between the cakes and frost the top and sides with raspberry frosting.
Notes
For an extra touch, garnish with additional fresh raspberries on top. Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg