Description

There’s something wonderfully nostalgic about the scent of lemon cake wafting through the kitchen — but when you fold in plump raspberries, that simple delight turns into something magical. A perfect balance of tart and sweet for any season.

Ingredients

Scale

2 ½ cups (300g) all-purpose flour
1 tbsp cornstarch
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
3 large eggs
1 tsp pure vanilla extract
Zest of 2 lemons
⅓ cup (80ml) freshly squeezed lemon juice
1 cup (240ml) whole milk or buttermilk
1 ½ cups fresh raspberries (or frozen, tossed in 1 tbsp flour)
1 cup (120g) powdered sugar
2–3 tbsp lemon juice
½ tsp lemon zest (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf tin and line with parchment paper.
In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Beat in eggs one at a time. Add vanilla, lemon zest, and lemon juice. The mixture may look curdled.
Gradually add dry ingredients, alternating with milk. Begin and end with dry mix. Mix until just combined.
Gently fold raspberries into the batter with a spatula. Coat frozen berries in flour if using.
Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Mix powdered sugar and lemon juice to form a pourable glaze. Drizzle over cooled cake. Sprinkle lemon zest on top if desired.

Notes

Use room temperature ingredients for best results. Coating berries in flour helps prevent sinking. Customize with white chocolate chips or substitute raspberries with blueberries.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 27g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: lemon raspberry cake, summer dessert, raspberry loaf, lemon glaze cake, spring brunch treat