Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs
- ½ cup (120ml) fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk or yogurt
- 1 cup (150g) fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Reduce speed and add dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in fresh raspberries.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure not to overmix the batter to keep the cake moist and fluffy.
- Use fresh raspberries for the best flavor and appearance.
- Cooling thoroughly before frosting or serving prevents melting or sinking.
- Prep Time: 20 minutes
- Cook Time: 25-30 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: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg