Description
A wonderfully moist, buttery cake infused with zesty lemon flavor and speckled with fresh raspberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- Zest of 2 lemons
- Juice of 1 lemon
- 1 cup fresh raspberries (or thawed frozen raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry mixture to the wet mixture, alternating with lemon juice, starting and ending with the flour mixture.
- Gently fold in the lemon zest and fresh raspberries.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For the best results, use room temperature ingredients and avoid overmixing. Fresh raspberries yield the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg