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Raspberry lemon cake


Raspberry lemon cake




1 cup salted butter, softened
1 1/2 cups powdered sugar
4 large eggs
Zest of 2 lemons
Juice of 1 lemon
1/4 cup milk
1 1/2 cups fresh raspberries 9 Lemon Cake

Preheat the oven to 175°C. Grease a 9 x 5


pan and beat the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
Add the eggs one at a time and mix well after each addition.
Mix lemon zest, lemon juice and vanilla extract until well combined.

In a separate bowl, mix flour, baking powder and salt.
Slowly add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well combined. Be careful not to overdo it.
Gently mix the fresh raspberries into the dough until they are evenly distributed.

Pour the batter into the prepared pan and spread evenly.
Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out.


Remove the sponge cake from the oven and let it cool in the molds for about 10 minutes. Then place on a rack to cool completely.
While the sponge cake is cooling down, prepare the cream. In a small bowl, whisk together powdered sugar, lemon juice, and lemon juice until smooth.


After the sponge cake has cooled, pour the cream on it.
Slice this Raspberry Lemon Cake for Dessert or Dessert!

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