Raspberry Lemon Cake
This easy raspberry lemon cake is a family favorite made from scratch using fresh berries and pantry staples.
Equipment
- 9x3-inch springform pan
- Mixing Bowls
- whisk
- wire rack
Ingredients
- 2 cups all-purpose flour sifted or aerated
- 2 teaspoons baking powder
- 1.25 cups granulated sugar
- 4 oz salted butter melted
- 2 eggs
- 1 cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
- 16 oz raspberries fresh or frozen
- 1 tablespoon flour
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F. Line the bottom of the springform pan with parchment paper and grease the sides.
- In a medium bowl, mix flour and baking powder.
- In a large bowl, combine granulated sugar, melted butter, and eggs, beating until light in color and fluffy.
- Mix in Greek yogurt and vanilla extract until combined.
- Gradually add the flour mixture, whisking until just combined.
- Toss ⅓ of the raspberries with 1 tablespoon of flour.
- Fold in the flour-coated raspberries and lemon zest into the batter carefully.
- Pour the batter into the springform pan. Sprinkle lemon zest and arrange remaining raspberries on top.
- Bake for about 45-50 minutes, checking for doneness.
- Let cool in the pan for 30 minutes before releasing from the mold.
- Dust with powdered sugar and top with fresh raspberries before serving.
Notes
Fresh raspberries can break in the batter; use frozen to keep them intact. Properly measure flour to avoid a dry cake.
Nutrition
Serving: 1sliceCalories: 322kcalCarbohydrates: 51gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 58mgSodium: 179mgPotassium: 142mgFiber: 4gSugar: 28gVitamin A: 348IUVitamin C: 13mgCalcium: 94mgIron: 2mg
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