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 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Lemon frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, combine the flour, baking powder, and lemon zest. Gradually add to the wet ingredients, mixing until just combined.
- 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.
- Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with lemon frosting if desired and dust with powdered sugar before serving.
Notes
Make sure your butter is at room temperature for easier mixing. Be gentle when folding in the raspberries to avoid crushing them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg