Description
This Lemon Raspberry Spring Birthday Cake is a moist, tender dessert that perfectly captures the bright, fresh flavors of the season. With a bright burst of citrus and sweet berries, it’s the perfect cake to celebrate any spring occasion.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup (2 sticks) unsalted butter, softened
– 1 1/4 cups granulated sugar
– 3 large eggs
– 1 tablespoon lemon zest
– 1/4 cup fresh lemon juice
– 1 teaspoon vanilla extract
– 1 cup fresh raspberries
Instructions
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together 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 and mix just until combined. Gently fold in the fresh raspberries.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, frost the cake as desired and serve.
Notes
This cake can be made ahead of time and stored in the refrigerator for up to 3 days. The lemon and raspberry flavors will continue to develop, making it even more delicious. You can also use frozen raspberries if fresh are not available.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American