Easter Lemon Raspberry Cake

Easter Lemon Raspberry Cake is a delightful dessert that is perfect for Easter celebrations. This cake is a combination of tangy lemon and sweet raspberry flavors that will leave your taste buds craving for more. This recipe is easy to follow and requires only a few ingredients.

Ingredients:

- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries

Serves: 8-10

Cooking Tips:

- Make sure all ingredients are at room temperature before starting.
- Use fresh raspberries for the best flavor.
- Grease and flour the cake pan to prevent sticking.

Instructions:

1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until fully combined.
6. Stir in the lemon juice and zest.
7. Gently fold in the raspberries.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Appearance and Taste:
This Easter Lemon Raspberry Cake is a beautiful and vibrant dessert that will impress your guests. The cake has a light and fluffy texture with a tangy lemon flavor that is perfectly balanced with the sweetness of the raspberries. The cake is moist and tender, and the raspberries add a burst of freshness to every bite.
Type: Dessert Cake
Main Ingredients: Lemon, Raspberry, Flour