Ingredients
Scale
For the cake:
- 2½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 2 lemons
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk
- 2 tbsp fresh lemon juice
- 1½ cups fresh or frozen raspberries (if frozen, do not thaw)
For the lemon glaze:
- 1½ cups (180g) powdered sugar
- 3–4 tbsp fresh lemon juice
- Optional: 1 tsp lemon zest
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13″ pan or two 8″ round pans.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, and lemon zest in a bowl.
- Cream wet ingredients: Beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.
- Combine: Alternate adding dry ingredients and milk to butter mixture, beginning and ending with flour. Mix until just combined. Stir in lemon juice.
- Fold in berries: Gently fold in raspberries (they’ll sink slightly—that’s okay!).
- Bake: Pour into pan(s). Bake 35–40 minutes (9×13″) or 25–30 minutes (rounds), until a toothpick comes out clean. Cool 15 minutes in pan, then transfer to rack.
- Glaze: Whisk powdered sugar, lemon juice, and zest (if using) until smooth. Drizzle over cooled cake.
💡 Pro Tips:
– Toss raspberries in 1 tbsp flour before folding to reduce sinking.
– For extra moisture, brush warm cake with simple syrup (equal parts sugar + water, boiled and cooled).
– Store covered at room temp 2 days or fridge 5 days.
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min
Servings: 12 | Calories: 280 | Net Carbs: 42g | Fats: 10g | Protein: 4g
Servings: 12 | Calories: 280 | Net Carbs: 42g | Fats: 10g | Protein: 4g