Description
Indulge in the delightful combination of tangy lemon and sweet raspberries with this Raspberry Lemon Bliss Cake. A light and moist cake with a burst of fresh flavors that is perfect for any spring or summer gathering.
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh raspberries (plus more for garnish)
For the glaze:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice
- 1 tbsp milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan or two 8-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare batter: Cream butter and sugar until fluffy. Add eggs, sour cream, lemon juice, zest, and vanilla. Mix well. Alternately add dry ingredients and milk. Fold in raspberries.
- Bake: Pour batter into pan and bake for 40–45 minutes. Cool in pan for 10 minutes, then transfer to a wire rack.
- Make glaze: Whisk powdered sugar with lemon juice and milk until smooth. Drizzle over cake. Garnish with raspberries and lemon zest.
Notes
- Toss raspberries lightly in flour before folding into the batter to prevent sinking.
- This cake is best made a day in advance for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
