Lemon Raspberry Cake
Lemon Raspberry Cake is a beloved choice for summer desserts, combining the flavors of fresh fruit with light citrus notes. This cake is not only delicious but also visually appealing, making it perfect for family celebrations, gatherings with friends, or even as a weekend treat. The recipe's inspiration comes from the freshness of Mediterranean cuisine, where fruits and citrus play a prominent role. Its simple preparation and harmonious flavors are sure to impress everyone.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: zest the lemons, squeeze the juice, and measure out the remaining ingredients.
2
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing continuously.
3
Sift the flour and baking powder together, then gradually whisk them into the butter-egg mixture. Add the lemon zest and lemon juice, which has been pre-mixed with the milk.
4
Pour the batter into a greased and floured cake pan, spreading it evenly. Sprinkle the fresh raspberries over the top, making sure they are evenly distributed.
5
Bake in a preheated oven at 350°F (180°C) for about 35-40 minutes. Check if the cake is done by inserting a toothpick into the center; it should come out clean.
6
While the cake is cooling, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This will be the cake's frosting.
7
Once the cake has cooled completely, cover the top with the whipped cream frosting and garnish with fresh raspberries and lemon zest.
8
Refrigerate the cake for 1-2 hours before serving to allow the flavors to meld and the frosting to set.
