Refreshing Lemon Raspberry Cake
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
- 1 cup fresh raspberries
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Directions:
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the raspberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 280 kcal | Servings: 8 servings
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